- 12
Ingredients
- CRUST
- 1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
- 1/2 cup toasted almonds, finely chopped
- 1/2 cup English toffee bits (such as Skor)
- 2 tbs (packed) dark brown sugar
- 1/4 salt
- 6 tbs unsalted butter, melted
- FILLING
- 4 (8 oz pgks) cream cheese, room temperature
- 1 cup (packed) dark brown sugar
- 4 large eggs
- 1 tbs vanilla extract
- 8 ounces 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
- Assorted candies - gumdrops, holiday M & M's and sprinkles
Preparation
Step 1
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 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 vanilla. Pour half of rnixrure 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 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 an place cake on platter. Garish top with candies.