English Toffee Cheesecake

English Toffee Cheesecake created by Luby Luby Luby

I've made this dream twice and can't wait for the excuse to make it a third time!! Even after having a piece in the freezer for two months, it was still delicious!

Ready In:
1hr 45mins
Serves:
Units:

ingredients

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!
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RECIPE MADE WITH LOVE BY

@Lisa Pizza
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@Lisa Pizza
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"I've made this dream twice and can't wait for the excuse to make it a third time!! Even after having a piece in the freezer for two months, it was still delicious!"
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  1. katreasanchez
    Tasted much better the 2-3 day.
    Reply
  2. LizCl
    Absolutely delicious. I used light brown sugar and it was great. It looked like I bought it at a bakery.
    Reply
  3. Messy44
    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.
    Reply
  4. Lil Sis
    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!
    Reply
  5. jenpalombi
    I've been making this since it first appeared in Bon Appetit magazine in 2000. It's truly excellent. Thanks for taking the time to post it here.
    Reply
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