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Wild Game
Almond and Heath Candy Bar Cheesecake
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
Crust: Combine cookie crumbs, butter, and sugar. Mix well. Press onto bottom of 9-inch springform pan.
Bake for 10 minutes at 350 degrees F. Cool.
Filling: In mixing bowl, beat cream cheese, sugar, and vanilla extract with electric mixer until smooth.
Add eggs, one at a time, beating well after each addition. Blend in sour cream.
Toss crushed candy bars with flour. Add to cream cheese mixture. Stir until blended.
Pour filling into prepared crust.
Topping: Combine crushed cookies and brown sugar.
Cut in butter until mixture resembles coarse meal.
Stir in chopped almonds. Sprinkle mixture over filling.
Bake at 350 degrees F for 1 hour and 5 minutes, or until set.
Drizzle with caramel ice cream topping. Continue baking for 10 minutes more.
Remove from oven and cool.
Carefully release springform pan.
Chill for at least 4 hours or overnight before serving.
Yield: about 16 servings
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Candy Cake Recipes