English Toffee Cheesecake
1 1/2 cups graham cracker crumbs
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tablespoons dark brown sugar, packed
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Preheat oven to 350 degrees F.
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-diameter
springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce
oven temperature to 325°F.
32 ounces cream cheese (at room temperature)
1 cup dark brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee
(such as Skor or Heath bars), cut into
Beat cream cheese and sugar in large bowl until blended. Beat in eggs 1 at a
time, blending well after each addition. 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.
Meanwhile, prepare topping:
1 (16 ounce) container sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
Assorted candies (such as gumdrops
and holiday M&M's)
Mix sour cream, sugar and vanilla extract 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 and place cake on platter. Garnish top with candies.
NOTE : Prepare this cake a day ahead.
Per Serving (excluding unknown items): 767 Calories; 55g Fat (63.4% calories
from fat); 11g Protein; 61g Carbohydrate; 1g Dietary Fiber; 208mg Cholesterol;
Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Non-Fat Milk; 10 1/2 Fat; 3 Other
Source: Bon Appétit, December 2000