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English Toffee Cheesecake
Crust:
1 1/2 C. graham cracker crumbs
1/2 C. toasted almonds, finely chopped
1/2 C. English toffee bits (such as Skor)
2 T. packed dark brown sugar
1/4 t. salt
6 T. unsalted butter, melted
Filling:
4 (8 oz.) packages cream cheese, room temperature
1 C. packed dark brown sugar
4 large eggs
1 T. vanilla
1/4 t. almond extract
8 oz. chocolate-covered English toffee, cut into 1/2-inch pieces
Topping:
1 (16 oz.) container sour cream
1/2 C. granulated sugar
1 t. vanilla
Crust: Mix first 5 crust ingredients in medium bowl. Add butter; stir until
moist clumps form. Press mixture over bottom and 1 inch up sides of
10-inch-diameter springform pan. Bake crust in preheated 350°F. oven about 5
minutes or until just set. Set aside. Reduce oven temperature to 325°F.
Filling: Beat cream cheese and brown sugar in large bowl until blended. Beat in
eggs, one at a time, blending well after each addition. Beat in vanilla and
almond extract. Pour 1/2 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, granulated 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.
Makes 12 servings.
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