"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

English Toffee Cheesecake Recipe

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This recipe for English Toffee Cheesecake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bon Appetit
Added: Tuesday, May 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/2 c. graham cracker crumbs (from about 5 oz. graham crackers)
1/2 c. toasted almonds, finely chopped
1/2 c. English toffee bits (such as Skor)
2 tbsp. brown sugar
1/4 tsp. salt
6 tbsp. unsalted butter, melted
Filling:
4 (8 oz.) packages cream cheese, room temperature
1 c. brown sugar
4 large eggs
1 tbsp. vanilla
1/4 tsp. almond extract
8 oz. chocolate covered English toffee (such as Skor or Heath bars), cut into 1/2 in. pieces
Topping:
1 (16 oz.) container sour cream
1/2 c. sugar
1 tsp. vanilla
Assorted candies (such as gumdrops and holiday M&M's)

Directions:
Directions:
For crust: Preheat oven to 350. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 in. up sides of 10 in. springform pan. Bake crust until just set, about 5 min. Set aside. Reduce oven temperature to 325.
For filling: Beat cream cheese and sugar in large bowl until blended. Beat in 3ggs 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 min.
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 min. Transfer to rack; cool 10 min. Run knife between cake and pan sides. Chill cake uncovered overnight. Remove pan sides and place cake on platter. Garnish top with candies.

 

 

 

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