This month I will be doing a variation on a theme. I have previously posted a recipe for a chocolate toffee cheesecake, but I’m going to change it up a bit to make a more “festive” holiday version (courtesy of Epicurious.com, thank you).
Christmas Cheesecake with English Toffee
1-1/2 cups of graham cracker crumbs
1/2 cup of toasted almonds (chopped)
1/2 cup of English toffee bits
2 Tablespoons of dark brown sugar
1/4 teaspoon of salt
6 Tablespoons of butter (melted)
4 packages (8 ounce each) of cream cheese
1 cup of brown sugar
1 Tablespoon of vanilla extract
1/4 teaspoon of almond extract
8 ounces of chocolate-covered English toffee, diced
16 ounces sour cream
1/2 cup of sugar
1 teaspoon of vanilla extract
Assorted candies (holiday colored M&Ms, gumdrops, etc.)
1. Preheat the oven to 350 degrees. Mix the first five ingredients for the crust in a medium bowl. Add the butter and stir until evenly moistened. Press the mixture over the bottom and up the sides of a 10″ springform pan. Bake the crust for 5 minutes and set aside. Reduce the oven temperature to 325 degrees.
2. Beat the cream cheese and the sugar in a large bowl until blended. Beat in the eggs (one at a time). Add the two extracts. Pour half of the mixture over the crust; sprinkle the toffee pieces over the batter; pour the remaining mixture over the toffee. Bake until the edges done but the middle is still jiggly (approximately 55 minutes). Remove the cheesecake, but keep the oven on.
3. Mix the sour cream, the sugar, and the vanilla in a medium bowl until smooth. Pour the topping over the hot cheesecake and return to the oven to cook for an additional 5 minutes. Cool on a wire rack, run a knife between the cake and the sides of the pan and refrigerate overnight.
4. Remove the pan, slice, garnish with the candies, and serve.