English Toffee Cheesecake

By ezunich

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

Details

Servings 12

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.