toffee cheesecake
A divine cheesecake, so creamy and delicious with the subtle taste of toffee.
prep time
45 Min
cook time
1 Hr 10 Min
method
Bake
yield
16 serving(s)
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup toasted almond, finely chopped
- 2 tablespoons brown sugar
- 6 tablespoons butter, melted
- 1/4 teaspoon salt (optional)
- FILLING
- 4 packages (8 ounce) cream cheese, at room temperature
- 1 cup brown sugar
- 4 - eggs
- 1 tablespoon vanilla
- 1 1/4 cups toffee pieces (crushed heath or skor bars)
- TOPPING
- 1 - (16 ounce) container sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla
How To Make toffee cheesecake
-
Step 1Crust: Combine graham cracker crumbs, almonds, brown sugar and salt in medium bowl. Add butter and stir.
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Step 2Press into bottom and 1 inch up sides of 10 inch spring form pan. Bake 5 minutes at 350 degrees. Set aside.
-
Step 3Reduce oven temperature to 325 degrees.
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Step 4Filling: Beat cream cheese and sugar in large bowl. Beat in eggs, one at a time. Beat in vanilla. Set aside 2 tbsp. toffee bits. Stir remaining toffee bits into batter.
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Step 5Bake 1 hour or until edges are puffed, but center is barely set.
-
Step 6Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake 5-10 minutes, until just set. Transfer to a wire rack for 10 minutes. Run knife around edges. Cool.
-
Step 7Chill in refrigerator over night.
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Step 8Decorate with 2 tbsp. reserved crushed Heath or Skor bars before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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