Home > Cooking With Cheese > Cheesecake > English Toffee Cheesecake
English Toffee Cheesecake
Ingredients
Crust:
1½ cups graham cracker crumbs
½ cup toasted almonds, finely chopped
½ cup English toffee bits
2 tablespoons dark brown sugar, packed
¼ teaspoon salt
6 tablespoons unsalted butter, melted
Filling:
32 ounces cream cheese (at room temperature)
1 cup dark brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
¼ teaspoon almond extract
8 ounces chocolate-covered English toffee, cut into ½ inch pieces
Topping:
1 x 16 ounce container sour cream
½ cup granulated sugar
1 teaspoon vanilla extract
Assorted candies (such as gumdrops and holiday M&M's)
Method
Preheat oven to 350 degrees 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 inch diameter spring form pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 degrees F.
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 centre is barely set, about 55 minutes. Meanwhile, prepare topping.
Topping: Mix sour cream, sugar and vanilla extract 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.
NOTE: Prepare this cake a day ahead.
Related food category:
