Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Crust
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.
Filling
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
1/2-inch pieces
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:
Topping
1 (16 ounce) container sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
Assorted candies (such as gumdrops
and holiday MM'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.
English Toffee Cheesecake 151

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