Ingredients
- Crust
- 1-1/2 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.
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Submitted 6/13/05.
Source: Bon Appetit on Epicurious-December 2000
Submitted By: Rusty *****
LladyRusty@aol.com
English Toffee Cheesecake