English Toffee Cheesecake

cheesecake

English Toffee Cheesecake
English Toffee Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 1 1/2

    C graham cracker crumbs

  • 1/2

    C almonds finely chopped

  • 1/2

    C toffee pieces

  • 2

    Tbl dark brown sugar

  • 1/4

    tsp salt

  • 6

    Tbl unsalted butter, melted

  • Filling

  • 4

    (8 oz) packages cream cheese, room temp

  • 1

    C packed dark brown sugar

  • 4

    large eggs

  • 1

    tbl vanilla

  • 1/4

    tsp almond extract

  • 8

    oz chocolate covered english toffee bars cut into 1/2 inch pieces

  • Topping

  • 16

    oz sour cream

  • 1/2

    C sugar

  • 1

    tsp vanilla

  • extra crushed toffee bars for sprinkling

Directions

Crust- preheat to 350 Combine crust ingredients. Press into bottom and up sides of 10" spring form pan Bake 5 min or until set. Set aside Filling-reduce oven temp to 325 Beat cream cheese and sugar until well blended Beat in one egg at a time Beat in extracts Pour 1/2 of the mixture onto the prepared crust. Sprinkle with 1/2" toffee pieces. Top with remaining filling Bake approx 55 minutes or until edges are puffed but center is barely set. Topping Mix sour cream, sugar and vanilla until smooth. Pour over hot cheesecake and bake another 5-8 minutes, until just set. Cool on rack for 10 minutes. run knife around edges. Chill over night. Sprinkle with extra crushed toffee pieces, serve.

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