Christmas Cheesecake with English Toffee Filling is a real treat to be served anytime during the holidays. The crunchy little toffee bits add a little extra chew to every bite.
This cheesecake may be made ahead and frozen. Thaw completely prior to serving.
1 1/2 cups graham cracker crumbs
1/2 cup toasted almonds, finely chopped
1/2 cup toffee bits
2 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
4 8-ounce packages cream cheese, room temperature
1 cup (packed) dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee bar crushed fine (such as Skor or Heath)
1 16-ounce container sour cream
1/2 cup sugar
1 teaspoon vanilla extract
Assorted candies (crushed Skor bar, gumdrops, or holiday M&M’s)
Preheat your oven to 350°F.
Combine the graham cracker crumbs, toasted almonds, toffee bits, dark brown sugar, and salt in a medium size mixing bowl.
When fully combined add the melted butter. Mix together until moist clumps form.
Press the crumb mixture over the bottom and 1 inch up sides of 10 inch spring form pan.
Place the spring form pan into the oven on the middle rack. Bake the crust until just set, about 5 minutes.
Remove the spring form pan from the oven and allow to cool.
Reduce the oven temperature to 325°F.
Beat the cream cheese and the sugar in large mixing bowl until light and creamy.
Next beat in eggs 1 at a time, blending well after each addition.
Add in both extracts and mix until full combined.
Pour half of the filling mixture into the prepared cooled crust.
Next: sprinkle the top with the crushed chocolate toffee pieces.
Pour the remaining filling mixture over the crushed chocolate toffee bits.
Place the spring form pan in the oven on the middle rack and bake until the edges are puffing but the center is barely set. This will take about 55 minutes. As the cheesecake bakes make the topping.
Mix the sour cream, sugar and the vanilla in medium size mixing bowl until smooth and fully blended.
Pour the topping over the top of the hot cheesecake.
Return the cheesecake to the oven and continue to bake until the topping is just set, or about 5 minutes.
Remove the Christmas Cheesecake from the oven and place on a rack
Allow to cool 10 minutes.
Loosen the spring form pan by running a knife between the cheesecake and the sides of the pan. Allow to cool completely.
Place the cheesecake into the refrigerator and chill uncovered overnight.
Remove spring form sides and place cheesecake onto a serving platter.
Garnish top with the candies of your choice.
Dec 04, 14 08:14 PM
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