Toffee Cheesecake | Wolf Gourmet

December is a whirlwind of special events, parties, and family gatherings. Make a memorable finale at the end of the evening with a special dessert. Your guests will be wowed by this gorgeous (and decadent) toffee-topped cheesecake. Our version is a traditional New York style cheesecake blanketed with a layer of tangy sour cream and crowned with decadent toffee and toasty almonds.
Toffee Cheesecake | Wolf Gourmet

A few tips to ensure cheesecake success from our culinary team:

 

  • Use blocks of cream cheese, not the kind in a tub
  • Make sure the filling ingredients are at room temperature
  • Don’t overbeat the filling, it can cause cracking
  • No peeking, keep the oven door closed while baking
  • Bake until the center is barely set, it will still be wobbly
  • Let the cheesecake cool completely before refrigerating

 

This recipe should be started the day before serving, to allow adequate time for cooling and a full eight hours in the refrigerator.

As an added delight, the extra toffee can be made into candy for gift giving (or hidden in the cabinet for an indulgent late-night treat).

Toffee Cheesecake | Wolf Gourmet
Toffee Almond Cheesecake
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Votes: 7
Rating: 3.43
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Servings
8 to 10
Servings
8 to 10
Toffee Cheesecake | Wolf Gourmet
Toffee Almond Cheesecake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 3.43
You:
Rate this recipe!
Servings
8 to 10
Servings
8 to 10
Ingredients
Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup toasted almonds finely chopped
  • 2 tablespoons firmly packed dark brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup ¼unsalted butter melted
Filling
  • 3 8 ounce packages cream cheese at room temperature
  • 1 cup firmly packed dark brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
Topping
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
Toffee
  • 1 cup unsalted butter (2 sticks)
  • 1 cup sugar
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup finely chopped toasted slivered almonds
Instructions
  • Position the oven rack in the middle position. Preheat oven to Bake 350°F.
  • Make the crust: in a medium bowl, combine graham cracker crumbs, almonds, brown sugar and salt. Drizzle melted butter over crumbs and stir until well-combined and moist clumps form. Add crumb mixture to a 9-inch springform pan. Press crumbs evenly on the bottom and up the sides of the pan. The bottom of a measuring cup works well in smoothing the crumbs. Bake the crust for 5 minutes. Set aside to cool. Reduce oven temperature to 325°F.
  • Make the filling: in a large bowl, with an electric mixer, beat cream cheese and brown sugar until well blended. Add eggs one at a time, beating after each addition. Mix in extracts and pour filling into crust. Bake until edges are set and center is barely set, about 50 minutes. Turn off the oven and crack the door, allowing cheesecake to rest in the oven for an additional 15 minutes. Remove cheesecake from oven and place on a cooling rack.
  • Make the topping: preheat oven to 325°F. In a medium bowl, mix together sour cream, sugar and vanilla. Pour over cheesecake. Bake until just set, 5-7 minutes. Set aside to cool completely. When the cheesecake has cooled, place it in the refrigerator, uncovered, and allow to chill for at least 8 hours or overnight.
  • Make the toffee: in a medium saucepan, stir together butter, sugar, salt, vanilla and water. Over medium heat, whisking constantly, bring to a boil. Continue cooking over medium heat, stirring gently, until mixture is a deep caramel brown, 20-25 minutes. Using a large metal spoon, immediately drizzle about 1/3 of the toffee over the cheesecake. Sprinkle with chopped almonds.
  • Remaining toffee can be made into candy. Spread remaining toffee thinly on baking sheet lined with parchment paper. Add toppings as desired, such as chopped chocolate, fruit or nuts. Allow to cool and break into bite-sized pieces.
Toffee Almond Cheesecake | Wolf Gourmet blog

 

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