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English Toffee Cheesecake Recipe | |
Cheesecake | |
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Ingredients:
Crust1-1/2 Cups graham cracker crumbs (from about 5 ounces graham crackers) 1/2 Cup toasted almonds, finely chopped 1/2 Cup English toffee bits (such as Skor) 2 Tablespoons (packed) dark brown sugar 1/4 Teaspoon salt 6 Tablespoons unsalted butter, melted Filling 4 (8 ounce) packages cream cheese, room temperature 1 Cup (packed) dark brown sugar 4 Large eggs 1 Tablespoon vanilla extract 1/4 Teaspoon almond extract 8 Ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2" pieces Topping 1 16-ounce container sour cream 1/2 Cup sugar 1 Teaspoon vanilla extract Assorted candies (such as gumdrops)
Directions:
For Crust: Preheat oven to 350 F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10"-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 F. For Filling: Beat cream cheese and sugar in large bowl until blended. Beat in eggs 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 minutes. 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 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight. Remove pan sides and place cake on platter. Garnish top with candies. | |