Toffee Cheesecake

Submitted by LizCl

"A delicious creamy cheesecake with the subtle taste of toffee. Perfect for the holidays."

 

• Ready In: 2hrs
• Ingredients: 13
• Serves: 16

ingredients

• 1 1⁄2 cups graham cracker crumbs
• 1⁄2 cup toasted almond, finely chopped
• 2 tablespoons brown sugar
• 6 tablespoons butter, melted
• 1⁄4 teaspoon salt (optional)
• 4 (8 ounce) packages cream cheese, at room temperature
• 1 cup 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.