Print Recipe

Almond and Heath Candy Bar Cheesecake

RG

Ingredients

Crust

  • 1 cup shortbread cookie crumbs (about 15 Lorna Doone cookies, crushed)
  • 3 tablespoons butter, melted
  • 1 tablespoon sugar

Filling

  • 3 (8 ounce) packages cream cheese, softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup sour cream
  • 6 ounces Heath candy bars, frozen and crushed
  • 1 tablespoon flour

Topping

  • 1 cup shortbread cookie crumbs (about 15 Lorna Doone cookies, crushed)
  • 1/3 cup packed brown sugar
  • 1/4 cup butter
  • 1 cup chopped almonds
  • 3/4 cup caramel ice cream topping

Instructions

  1. Crust: Combine cookie crumbs, butter, and sugar. Mix well. Press onto bottom of 9-inch springform pan.
  2. Bake for 10 minutes at 350 degrees F. Cool.
  3. Filling: In mixing bowl, beat cream cheese, sugar, and vanilla extract with electric mixer until smooth.
  4. Add eggs, one at a time, beating well after each addition. Blend in sour cream.
  5. Toss crushed candy bars with flour. Add to cream cheese mixture. Stir until blended.
  6. Pour filling into prepared crust.
  7. Topping: Combine crushed cookies and brown sugar.
  8. Cut in butter until mixture resembles coarse meal.
  9. Stir in chopped almonds. Sprinkle mixture over filling.
  10. Bake at 350 degrees F for 1 hour and 5 minutes, or until set.
  11. Drizzle with caramel ice cream topping. Continue baking for 10 minutes more.
  12. Remove from oven and cool.
  13. Carefully release springform pan.
  14. Chill for at least 4 hours or overnight before serving.

Yield: about 16 servings


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