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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 16 |
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A delicious creamy cheesecake with the subtle taste of toffee. Perfect for the holidays. Ingredients:
1 1/2 cups graham cracker crumbs |
1/2 cup toasted almond, finely chopped |
2 tablespoons light brown sugar |
6 tablespoons butter, melted |
1/4 teaspoon salt (optional) |
4 (8 ounce) packages cream cheese, at room temperature |
1 cup light brown sugar |
4 eggs |
1 tablespoon vanilla |
1 1/4 cups toffee pieces (crushed heath's bars) |
1 (16 ounce) container sour cream |
1/2 cup sugar |
1 teaspoon vanilla |
Directions:
1. Crust: Combine graham cracker crumbs, almonds, brown sugar and salt in medium bowl. Add butter and stir.
2. Press into bottom and 1 inch up sides of 10 inch springform pan.
3. Bake 5 minutes at 350 degrees. Set aside.
4. Reduce oven temperature to 325 degrees.
5. Filling: Beat cream cheese and sugar in large bowl.
6. Beat in eggs, one at a time. Beat in vanilla. Set aside 2 tbsps. toffee bits.
7. Stir remaining toffee bits into batter.
8. Bake 1 hour or until edges are puffed, but center is barely set.
9. Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
10. Pour topping over hot cheesecake. Bake 5-10 minutes , until just set.
11. Transfer to a wire rack for 10 minutes. Run knife around edges. Cool.
12. Chill in refrigerator overnight.
13. Decorate with 2 tbsps. reserved crushed heath bars before serving.
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