English Toffee Cheesecake
Erica
Compliments of Rosalind Farotte!
ingredients
- CRUST:
- 1 1/2 Cups graham cracker crumbs
- 1/2 Cup toasted almonds finely chopped
- 1/2 Cup English Toffee bits
- 2 Tbsp packed brown sugar
- 1/4 tsp salt
- 6 Tbsp unsalted butter, melted
- FILLING
- 4 8oz packages cream cheese softened
- 4 large eggs
- 1/4 tsp almond extract
- 1 Cup packed brown sugar
- 1 Tbsp vanilla
- 8 oz Heath toffee bars, broken into 1 inch pieces
- TOPPING
- 1 16 oz container sour cream
- 1/2 cup sugar
- 1 tsp vanilla
directions
- 1
Preheat oven to 350 degrees
- 2
CRUST
- 3
Mix graham cracker crumbs,toasted almonds, english toffee bits, brown sugar,salt, and butter until moist clumps form. Press into a 10 inch springform pan, 1 inch up sides. Bake for 5 minutes then remove. Lower oven temp to 325 degrees
- 4
FILLING
- 5
Beat together cream cheese, eggs, almond extract, brown sugar, and vanilla. Pour half of the mix in the pan. Gently lay the heath bar pieces on top of mixture then pour remaining mixture on top of heath bar layer.
- 6
Cook for 55 minutes.
- 7
TOPPING
- 8
Combine sour cream, sugar, and vanilla and pour over hot cheesecake. Bake for 5 more minutes.
Source: Erica
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