Toffee Bar Cheesecake

Recipe View Preheat oven to 325°F (165°C). (5 minutes)

Recipe View Prepare the crust: In a medium bowl, combine graham cracker crumbs and 1/2 cup sugar. Stir in melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Wrap the outside of the pan tightly with heavy-duty aluminum foil to create a waterproof seal. (10 minutes)

Recipe View Make the filling: In a large bowl, beat softened cream cheese and 1 cup sugar with an electric mixer until smooth and creamy. Gently mix in lemon juice and vanilla extract, ensuring no lumps remain. Add eggs one at a time, beating well after each addition until just combined. Fold in the crushed toffee bars. (15 minutes)

Recipe View Water bath: Place the foil-wrapped springform pan inside a larger baking pan. Carefully pour hot water into the outer pan, filling it halfway up the sides of the springform pan. (5 minutes)

Recipe View Bake: Carefully transfer the assembled pans to the preheated oven. Bake for 45 minutes. Check the water level and add more hot water if needed. Continue baking for an additional 15 minutes, or until the cheesecake is mostly set with a slight jiggle in the center. (60 minutes)

Recipe View Cooling: Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to allow it to cool gradually. (60 minutes)

Recipe View Chill: Remove the cheesecake from the oven and water bath. Carefully remove the foil. Let cool completely at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, before serving. (240 minutes)