English Toffee Cheesecake

Ingredients

Crust

1 1/2 cups Graham cracker crumbs
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor)
2 tablespoons dark brown sugar, packed
1/4 teaspoon salt
6 tablespoons unsalted butter, melted

Filling

32 ounces cream cheese (at room temperature)
1 cup dark brown sugar, packed
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces

Topping

1 (16 ounce) container sour cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
Assorted candies (such as gumdrops and holiday M&M's)

Instructions

Heat oven to 350 degrees F.
Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over the bottom and 1 inch up the side of a 10 inch diameter springform pan.
Bake crust until just set, about 5 minutes. Set aside.
Reduce oven temperature to 325 degrees F.
Beat cream cheese and sugar in large bowl until blended.
Beat in eggs 1 at a time, blending well after each addition.
Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over.
Bake until edges are puffed but center is barely set, about 55 minutes.
Meanwhile, prepare topping. Mix sour cream, sugar and vanilla extract in medium bowl until smooth. Pour topping over hot cheesecake.
Bake cake until topping is just set, about 5 minutes.
Transfer to rack; cool 10 minutes.
Run knife between cake and pan sides.
Chill cake uncovered overnight.
Remove pan sides and place cake on platter. Garnish top with candies.

Notes

Prepare this cake a day ahead of serving.

Nutrition

Per serving (excluding unknown items): 767 Calories; 55g Fat (63.4% calories from fat); 11g Protein; 61g Carbohydrate; 1g Dietary Fiber; 208mg Cholesterol; 433mg Sodium

Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 0 Non-Fat Milk; 10 1/2 Fat; 3

Attribution

Bon Appetit magazine, December 2000