English Toffee Cheesecake
CATEGORIES
INGREDIENTS
- Servings: 12
- Crust:
- 1-1/2 cups graham crackers - about 5 ounces
- 1/2 cup toasted almonds, finely chopped
- 1/2 cup English toffee bits (Skor)
- 2 tablespoons packed dark brown sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- Filling:
- 4 pkgs. (8 oz. each) cream cheese, room temperature
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon chocolate covered English toffee (Skor), cut in 1/2-in. pieces
- Topping:
- 1 container (16 oz.) sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
DIRECTIONS
- Prepare this cake a day ahead.
- Crust: Preheat oven to 350ºF. 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 springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325ºF.
- 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.
- 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.