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Category: Bars
Prep Time: Cook Time: Total Time:
Almond Cookie Crust:
Butter cooking spray
2 tablespoons sugar
1/8 teaspoon ground cinnamon
12 amaretti or almond cookies
1/2 stick unsalted butter, melted
Cheesecake Filling:
1 brick (8 oz) cream cheese, room temperature
1 egg
1/4 cup sugar
1 teaspoon pure vanilla extract
4 oz toffee bar (or Heath toffee bits)
Preheat your oven to 325 degrees.
Line an 8x8 in baking dish with parchment paper and spray with cooking spray.
Place the sugar, cinnamon, and cookies in a food processor and pulse until you have a consistent mixture. Add the melted butter to the crumbs and process again until it's all incorporated.
Pour the crumb mixture in the prepared baking dish and bake in the preheated oven for 10-12
minutes. Remove from the oven and allow to cool slightly.
While the almond cookie crust is baking, rinse out your food processor and add the cream cheese, egg, sugar and vanilla. Process until fully combined. Pour the cream cheese mixture into the cooled almond cookie crust.
Going back to your food processor, place your toffee candy and process to a crumbly mixture. Sprinkle this processed toffee mixture over the top of the cheesecake filling. Bake in the 325 degree oven for 30-35 minutes. Remove from the oven and allow it to cool to room temp, then refrigerate for at least 2-3 hours before serving.
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ALMOND TOFFEE CHEESECAKE BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Almond Cookie Crust:
Butter cooking spray
2 tablespoons sugar
1/8 teaspoon ground cinnamon
12 amaretti or almond cookies
1/2 stick unsalted butter, melted
Cheesecake Filling:
1 brick (8 oz) cream cheese, room temperature
1 egg
1/4 cup sugar
1 teaspoon pure vanilla extract
4 oz toffee bar (or Heath toffee bits)
Preheat your oven to 325 degrees.
Line an 8x8 in baking dish with parchment paper and spray with cooking spray.
Place the sugar, cinnamon, and cookies in a food processor and pulse until you have a consistent mixture. Add the melted butter to the crumbs and process again until it's all incorporated.
Pour the crumb mixture in the prepared baking dish and bake in the preheated oven for 10-12
minutes. Remove from the oven and allow to cool slightly.
While the almond cookie crust is baking, rinse out your food processor and add the cream cheese, egg, sugar and vanilla. Process until fully combined. Pour the cream cheese mixture into the cooled almond cookie crust.
Going back to your food processor, place your toffee candy and process to a crumbly mixture. Sprinkle this processed toffee mixture over the top of the cheesecake filling. Bake in the 325 degree oven for 30-35 minutes. Remove from the oven and allow it to cool to room temp, then refrigerate for at least 2-3 hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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