Cake Recipes
Almond and Heath Candy Bar Cheesecake
Yield: about 16 servings
Ingredients
Crust
- 1 cup shortbread cookie crumbs (about 15 Lorna Doone cookies, crushed)
- 3 tablespoons butter, melted
- 1 tablespoon granulated sugar
Filling
- 3 (8 ounce) packages cream cheese, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 3 eggs
- 1/2 cup sour cream
- 6 ounces Heath candy bars, frozen and crushed
- 1 tablespoon all-purpose 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.