Nutritional Info

Nutrition Facts

Serving Size 1 (150g)

Calories 137
Calories from Fat 37 (27%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 1.6g 8%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 98.7mg 33%
Sodium 516.9mg 22%
Potassium 35.3mg 1%
Total Carbohydrate 16.4g 5%
Dietary Fiber 1.7g 7%
Sugars 4.2g
Protein 6.2g 12%

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Sylvia's Caramel Toffee Freezer Cheesecake

By: Zeus
Recipe Description
Sylvia Aaron calls this recipe her "ice cream cake without the ice cream." Remove the cake from the freezer and leave it out just long enough so you can get a knife through it, she advises, for the ice cream cake texture. We find the caramel flavor more intense when served straight from the refrigerator, but it's delicious either way. Few can resist the luscious appeal of caramel, especially when paired with rich, creamy cheesecake. For the best flavor, use a premium brand of caramel sauce.
Prep time
30 min
Cook time
50 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
8 Ounce(oz)  english toffee flavored candy bits, such as heath bits
1/2 Cup(c)  caramel sauce or topping
1 Cup(c)  sour cream, at room temperature
2 Tablespoon(T)  all purpose flour
1 Tablespoon(T)  pure vanilla extract
3   large eggs, at room temperature
3/4 Cup(c)  sugar
16 Ounce(oz)  cream cheese, at room temperature
3 Tablespoon(T)  unsalted butter, melted
3/4 Cup(c)  sugar
1   unflavored vegetable cooking spray, for greasing the pan
3/4 Cup(c)  graham cracker crumbs, finely ground


Preheat the oven to 450°F. Grease a 9 inch spring form pan. To prepare the crust: Combine the graham cracker crumbs and sugar in a medium sized bowl, and stir to blend. Add the melted butter, stirring until the crumbs are evenly moistened. Use the flat bottom of a glass to press the mixture evenly and firmly over the bottom of the prepared spring form pan. Chill until firm, about 30 minutes in the refrigerator or 15 minutes in the freezer. While the crust is chilling, prepare the filling: Beat the cream cheese and sugar with an electric mixer on medium speed, scraping the bowl several times, just until smooth. Beat in the eggs, one at a time, scraping the bowl as needed. Then beat in the vanilla. Blend in the flour and then the sour cream. Do not over beat. Beat in the caramel sauce just until blended. Stir in the toffee bits. Scrape the batter over the chilled crust, and bake on the center oven rack for 10 minutes. Reduce the oven temperature to 250°F and continue baking, until the top is pale golden brown and the center of the cheesecake seems barely set when shaken, about 30 to 40 minutes. Let the cheesecake cool in the pan set on a wire rack for 2 hours. Then wrap it tightly in plastic wrap and freeze it overnight. To serve the cheesecake, remove it from the freezer about 15 minutes before serving, just long enough so it can be sliced with a knife. Use a flexible spatula or a thin knife to loosen the cheesecake from the sides of the pan, and then release the spring form. Cut it into wedges to serve.

Additional notes

To serve the cheesecake without freezing it, wrap the cooled cheesecake tightly in plastic wrap and refrigerate it overnight. Use a flexible spatula or thin knife to loosen the chilled cheesecake from the sides of the pan, release the spring form, and cut into wedges.

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