Christmas Cheesecake with English Toffee Filling

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Prepare this cake a day ahead.

Ingredients:

1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)

1/2 cup toasted almonds, finely chopped

1/2 cup english toffee bits (such as skor)

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 (such as skor or heath bars), cut into 1/2-inch pieces

1 16-ounce container sour cream

1/2 cup sugar

1 teaspoon vanilla extract

assorted candies (such as gumdrops and holiday m&m’s)

Directions:

1. For crust: Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.
2. For filling: 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.
3. Meanwhile, prepare topping: Mix sour cream, sugar and vanilla 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.
4. Remove pan sides and place cake on platter. Garnish top with candies.

By RecipeOfHealth.com