English Toffee Cheesecake
A rich and creamy cheesecake with crunchy English toffee bits and a buttery graham cracker crust, perfect for special occasions or indulgent desserts that impress guests.
Ingredients
- 3/4 cup graham cracker crumbs ⓘ
- 1/2 cup toasted almonds, finely chopped ⓘ
- 1/4 cup light brown sugar
- 1/4 cup margarine or butter, melted ⓘ
- 3 (8 oz.) packages cream cheese, softened ⓘ
- 1 (14 oz.) can Eagle Brand sweetened condensed milk ⓘ
- 2 eggs ⓘ
- 2 teaspoons vanilla extract ⓘ
- 3 (1.4 oz.) milk chocolate covered English toffee candy bars, finely chopped ⓘ
Instructions
- Preheat oven to 300°F (150°C).
- Combine graham cracker crumbs, toasted chopped almonds, light brown sugar, and melted margarine or butter.
- Press firmly mixture into the bottom of a 9-inch spring-form pan to form the crust.
- In a large mixer bowl, beat the softened cream cheese until fluffy.
- Gradually beat in the sweetened condensed milk until smooth.
- Add eggs and vanilla extract; mix well.
- Stir in the finely chopped English toffee candy bars.
- Pour the filling into the prepared crust.
- Bake for 50 minutes or until the center is set.
- Turn off the oven; remove the cheesecake from the oven.
- Run a knife tip around the edge of the pan to loosen the cheesecake.
- Return the cheesecake to the oven with the door slightly open to cool.
- Chill thoroughly in the refrigerator.
- Remove the sides of the spring-form pan before serving.
- Garnish as desired and serve.
Tips & Substitutions
For a gluten-free version, substitute graham cracker crumbs with gluten-free crumbs. If you prefer a nuttier flavor, try using pecans instead of almonds. Make sure the cream cheese is at room temperature for easier mixing. To avoid cracks, avoid overmixing the batter and ensure the cheesecake cools gradually in the oven.
Serving Suggestions
Serve the cheesecake chilled, optionally garnished with whipped cream or extra chopped toffee for added sweetness. It pairs beautifully with Diane's Pear Pie for a delightful dessert spread. Consider serving with a side of fresh berries or a fruit compote to add a refreshing contrast to the rich flavors.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving, and avoid reheating to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of English Toffee Cheesecake contains roughly 442 calories, with 9g protein, 67g carbohydrates, and 14g fat. It is a good source of calcium (19% of the Daily Value), protein (18% of the Daily Value), and potassium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Just ensure it is properly chilled and stored in the refrigerator. This allows the flavors to meld together and enhances the overall taste.
What can I substitute for cream cheese?
You can use mascarpone cheese or a dairy-free cream cheese alternative if you want a lighter option. However, the texture and flavor may vary slightly from the original recipe.
Is it necessary to use a spring-form pan?
While a spring-form pan is recommended for easy removal, you can use a regular cake pan. Just ensure you line it with parchment paper for easier release, although the presentation may not be as neat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).