Ingredients:

Crust

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

½ teaspoon vanilla extract

Optional: ¼ teaspoon cinnamon

Cheesecake Filling

32 oz (4 bricks) cream cheese, room temperature

1 ¼ cups granulated sugar

⅓ cup sour cream

⅓ cup heavy whipping cream

3 large eggs + 1 yolk

2 teaspoons pure vanilla extract

1 tablespoon bourbon (optional but encouraged)

Pinch of salt

Topping

1 to 1 ½ cups chopped Mama’s Toffee — Pecan Dark Chocolate recommended

Optional drizzle of chocolate ganache or caramel sauce

Cooking Tip:
If you're baking with Mama’s Toffee frequently, larger unboxed bags are available at select pop-up and market locations.
Check the Calendar page at MamasToffee.com for current pickup points.

Instructions

1. Make the Crust

Preheat oven to 325°F.

Mix graham crumbs, sugar, melted butter, and vanilla until sandy and even.

Press firmly into the bottom of a 9-inch springform pan.

Bake for 8 minutes, then let cool.

2. Prepare the Filling

Beat softened cream cheese until completely smooth.

Add sugar and mix until velvety.

Add sour cream, heavy cream, vanilla, salt, and bourbon; mix until combined.

Add eggs one at a time, mixing on low—do not overmix.

3. Bake

Pour filling over the crust.

Wrap pan in heavy aluminum foil and place in a water bath with 1–2 inches of warm water.

Bake at 325°F for 65–80 minutes or until the edges are set and the center still has a slight jiggle.

4. Cool and Chill

Turn off oven, crack the door, and let cheesecake rest for 1 hour.

Refrigerate at least 6 hours, but overnight gives the best texture.

5. Top and Serve

Sprinkle chopped Mama’s Toffee generously over the top of the chilled cheesecake.

Add optional chocolate or caramel drizzle if desired.

Slice with a sharp knife warmed in hot water for clean edges.