Almond and Heath Candy Bar Cheesecake
CATEGORIES
INGREDIENTS
- Servings: 16
- Crust:
- 1 cup shortbread cookie crumbs - about 15 Lorna Doones
- 3 tablespoons butter, melted
- 1 tablespoon sugar
- Filling:
- 3 pkgs. (8 oz. each) cream cheese, softened
- 2/3 cup sugar
- 1/2 teaspoon vanilla
- 3 eggs
- 1/2 cup sour cream
- 6 ounces Heath candy bars, frozen and crushed
- 1 tablespoon flour
- Topping:
- 1 cup shortbread cookie crumbs - about 15 Lorna Doone's
- 1/3 cup packed brown sugar
- 1/4 cup butter
- 1 cup chopped almonds
- 3/4 cup caramel ice cream topping
DIRECTIONS
- Crust: Combine cookie crumbs, butter, and sugar. Mix well. Press onto bottom of 9-inch springform pan. Bake 10 minutes at 350ºF. Cool.
- Filling: In mixing bowl, beat cream cheese, sugar, and vanilla with electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Toss crushed candy bars with flour. Add to cream cheese mixture. Stir until blended. Pour filling into prepared crust.
- Topping: Combine crushed cookies and brown sugar. Cut in butter until mixture resembles coarse meal. Stir in chopped almonds. Sprinkle mixture over filling. Bake at 350ºF for 1 hour and 5 minutes, or until set.
- Drizzle with caramel ice cream topping. Continue baking for 10 minutes more. Remove from oven and cool. Carefully release springform pan. Chill at least 4 hours, or overnight before serving.