English Toffee Cheesecake
By Yankee Magazine|Jan 03 2008|
Ingredients
crust:
1 1/2 cups graham crackers (5 oz)
1/2 cup toasted almonds – finely chopped
1/2 cup english toffee
2 tbsp packed brown sugar
1/4 tsp salt
6 tbsp *us* butter – melted
filling:
4 – 8 oz pkgs cream cheese – room temp
1 cup packed brown sugar
4 large eggs
1 tbsp vanilla extract
1/4 tsp almond extract
8 oz chocolate covered english toffee bar – cut into 1/2″ pieces
topping
1 – 16 oz of sour cream
1/2 cup sugar
1 tsp vanilla extract
assorted candies
Instructions
preheat oven to 350deg
mix first five ingredients
add butter-stir until moist clumps form. Spread mixture over bottom and up sides of 10″ springform pan
Bake about 5 minutes (just set) Set aside –
Reduce oven temp to 325deg
Filling:
beat cheese and sugar in bowl until blended. Beat in eggs one at a time. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over – bake until edges are puffed but center is barely set…about 55 minutes.
Prepare topping meanwhile – mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake until cake topping is just set – 5 minutes. Transfer to rack – 10 minutes. Run knife between cake and pan sides. Chill uncovered overnight. Remove pan sides – and place on platter and garnish…
