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English Toffee Cheesecake



1 cups graham cracker crumbs
cup toasted almonds, finely chopped
cup English toffee bits
2 tablespoons dark brown sugar, packed
teaspoon salt
6 tablespoons unsalted butter, melted


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


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


Preheat oven to 350 degrees 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 spring form pan. Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 degrees F.

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 centre is barely set, about 55 minutes. Meanwhile, prepare topping.

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.

NOTE: Prepare this cake a day ahead.

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