Recipe: Heath Bar Cheesecake

These are the cheesecakes I made for the Relief Society Christmas party. My review: the cheesecake has a nice flavor, but if you follow this recipe, you will end up with a crust that will require a hacksaw to cut. Ditch the heath bars poured on top of the crust and I would bake the crust for 10 minutes and then cool before adding the filling.

Heath Bar Crunch Cheesecake – Makes 2 Cakes (10 Servings Each)

Bon Appetit 6/98

Begin preparing this a day before serving.

Crust:

3 cups graham cracker crumbs

¾ cup (1 ½ sticks) unsalted butter, melted

¼ cup (packed) golden brown sugar

1 teaspoon vanilla extract

Filling:

2 ½ cups coarsely crushed chocolate-covered English toffee (such as Heath bar or Skor; about 14 ounces)

6 8-ounce packages cream cheese, room temperature

2 cups sugar

4 tablespoons vanilla extract

2 cups sour cream

8 large eggs

Topping:

3 cups sour cream

½ cup sugar

4 teaspoons vanilla extract

Coarsely chopped chocolate covered English toffee

For Crust: Preheat oven to 350 F. Butter two 9-inch-diameter springform pans with 2 ¾-inch-high sides. Blend all ingredients in processor until moist. Divide mixture between prepared pans. Press onto bottom and 2 inches up sides of pans. For filling: Sprinkle 1 ¼ cups crushed toffee over bottom of each crust. Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs 1 at a time. Divide filling between prepared crusts. Bake cakes until golden on top, cracked around edges and just set in center, about 1 hour 5 minutes. Transfer cakes to racks; let cool 10 minutes (centers will fall). Maintain oven temperature. Meanwhile, prepare topping: Whisk first 3 topping ingredients in medium bowl to blend. Spoon over cakes. Bake until topping just sets, about 5 minutes. Refrigerate immediately. Chill uncovered overnight. Cut around pan sides to loosen cakes. Release sides. Top with toffee.