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Ingredients
- Crust:
- 1 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 2/3 cup butter
- Filling:
- 4 cream cheese
- 1 cup sugar
- 2 tbsp all purpose flour
- 1 tsp vanilla
- 4 eggs
- 1/2 cup sour cream
- 8 oz pkg toffe bits - 1 1/2 cup
- Sauce:
- 1 cup sugar
- 1/4 cup water
- 1/2 cup butter
- 1/2 cup whipping cream
- 1/2 tsp vanilla
- pecan halves
Preparation
Step 1
Preheat oven to 350F
Crust:
Grease 10" springform pan. Stir flour, brown sugar and cinnamon in a bowl. Cut in butter just until mixture resembles small crumbs. Turn mixture into buttered pan. Press firmly over bottom of pan. Bake in oven until golden 25 - 30 minutes.
Filling:
In a large bowl, usong an electric mixer, beat cream cheese with sugar and flour until smooth. Beat in vanilla. Beat in eggs, 1 at a time, scraping down sides of bowl between additions, until well mixed. Stir in sour cream until evenly mixed. Fold in toffee bits. Scrape batter over hot crust. Smooth top. Bake in oven for 10 minutes, then reduce heat to 300F. Continue baking until centre is almost set when jiggled, 60- 70 minutes more. Remove from oven and place pan on wire rack. Let stand for 10 min.,then run knife around edge to help prevent cracking. Cool completely, cover and refridgerate.
Sauce:
Place sugar in a small saucepan. Por water over top. Do not stir. Set over high heat and swirl pan until sugar is dissolved. When the mixture starts to bulle, gently swirl pan again until mixture turns a light golden colour 4-6 minutes. Remove from heat and add butter and stir in whipping cream and vanilla. Sauce will thicken as it cools. Pour over cake slices. Garnish with pecans