English Toffee Cheesecake Recipe
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Category: |
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Ingredients: |
Ingredients: Crust:
1 1/2 c. graham cracker crumbs (from about 5 oz. graham crackers)
1/2 c. toasted almonds, finely chopped
1/2 c. English toffee bits (such as Skor)
2 tbsp. brown sugar
1/4 tsp. salt
6 tbsp. unsalted butter, melted
Filling:
4 (8 oz.) packages cream cheese, room temperature
1 c. brown sugar
4 large eggs
1 tbsp. vanilla
1/4 tsp. almond extract
8 oz. chocolate covered English toffee (such as Skor or Heath bars), cut into 1/2 in. pieces
Topping:
1 (16 oz.) container sour cream
1/2 c. sugar
1 tsp. vanilla
Assorted candies (such as gumdrops and holiday M&M's)
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Directions: |
Directions:For crust: Preheat oven to 350º. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 in. up sides of 10 in. springform pan. Bake crust until just set, about 5 min. Set aside. Reduce oven temperature to 325º.
For filling: Beat cream cheese and sugar in large bowl until blended. Beat in 3ggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 min.
Meanwhile, prepare topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 min. Transfer to rack; cool 10 min. Run knife between cake and pan sides. Chill cake uncovered overnight. Remove pan sides and place cake on platter. Garnish top with candies. |
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