English Toffee Cheesecake
photo by Luby Luby Luby
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
Crust
- 1 1⁄2 cups graham cracker crumbs
- 1⁄2 cup toasted almond, finely chopped
- 1⁄2 cup toffee pieces (I like Skor)
- 2 tablespoons packed dark brown sugar
- 1⁄4 teaspoon salt
- 6 tablespoons unsalted butter, melted
-
Filling
- 4 (8 ounce) packages cream cheese, room temp
- 1 cup packed dark brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1⁄4 teaspoon almond extract
- 8 ounces chocolate-covered english toffee bars, cut into 1/2 inch pieces (Skor)
-
Topping
- 1 (16 ounce) container sour cream
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- extra crushed chocolate-covered english toffee bar, for sprinkling
directions
- For Crust: Preheat oven to 350 degrees F.
- Combine first five ingredients in med bowl.
- Add butter and stir until moist clumps form.
- Press into bottom and 1 inch up sides of 10 inch springform pan.
- Bake 5 mins, or until set.
- Set aside.
- Reduce oven temp to 325 degrees F.
- For Filling: Beat cream cheese and sugar in large bowl until blended.
- Beat in one egg at a time, until blended.
- Beat in both extracts.
- Pour half of mixture into prepared crust.
- Sprinkle with 1/2 inch toffee pieces.
- Top with remainder of cream cheese mixture.
- Bake until edges are puffed but center is barely set- approx 55 minutes.
- Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
- Pour topping over hot cheesecake and bake another 5 minutes, until just set.
- Transfer to cooling rack for 10 minutes.
- Run knife around edges.
- Chill overnight.
- Remove pan sides and place on serving platter.
- Sprinkle with extra crushed toffee.
- Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made this for husband's birthday. Cheesecake is my least favorite food ever, so comments are from husband and kids. I had to leave this in the oven much longer than the recipe called for, and the top got pretty brown and cracked. Even then, the middle was still a bit underdone. Next time I will reduce oven temp and bake slower for a longer time. All said the taste was very good and this was better a day after I baked it and when it was very chilled. Will make again with changes. Thanks.
-
I made this last week and at first I was kind of disappointed because it is expensive to make and a bit time consuming...however, when I tried a piect about a day later I was very pleased. This definitely gets better with time and went quickly once we realized how delicious it was. I will make this again but wait about 2 days before serving it. Thanks Lisa Pizza for a new treat!
see 1 more reviews
RECIPE SUBMITTED BY
Lisa Pizza
Soquel (near Santa Cruz), CA
I'm married to a wonderful man.
We have two stinkin' cats. :)
We both have good jobs.
We are both healthy.
Who could ask for more?
Life is good!