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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Prepare this cake a day ahead.
Crust
1 1/2 cups graham cracker crumbs (from about 5 oz graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tbsp packed dark brown sugar
1/4 tsp salt
6 tbsp unsalted butter, melted
Filling
4 (8 oz) pkg cream cheese, room temperature
1 cup packed dark brown sugar
4 large eggs
1 tbsp vanilla extract
1/4 tsp almond extract
8 oz chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces
Topping
1 (16 oz) container sour cream
1/2 cup sugar
1 tsp vanilla extract
For crust: Preheat oven to 350. 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 325.
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. Spread over top of cake and return to oven for 8 minutes. Cool overnight, remove from pan and place on serving plate. Drizzle with melted bittersweet chocolate and garnish edges with crushed English toffee bar.
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CHRISTMAS CHEESECAKE WITH ENGLISH TOFFEE FILLING
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Prepare this cake a day ahead.
Crust
1 1/2 cups graham cracker crumbs (from about 5 oz graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tbsp packed dark brown sugar
1/4 tsp salt
6 tbsp unsalted butter, melted
Filling
4 (8 oz) pkg cream cheese, room temperature
1 cup packed dark brown sugar
4 large eggs
1 tbsp vanilla extract
1/4 tsp almond extract
8 oz chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces
Topping
1 (16 oz) container sour cream
1/2 cup sugar
1 tsp vanilla extract
For crust: Preheat oven to 350. 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 325.
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. Spread over top of cake and return to oven for 8 minutes. Cool overnight, remove from pan and place on serving plate. Drizzle with melted bittersweet chocolate and garnish edges with crushed English toffee bar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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