Recipe: English Toffee Cheesecake (Philadelphia Cream Cheese, 1980's)

ENGLISH TOFFEE CHEESECAKE

FOR THE CRUST:
1 cup graham cracker crumbs
3 tablespoons white granulated sugar
3 tablespoons butter or margarine, melted
FOR THE FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup packed dark brown sugar
3 eggs
2 teaspoons vanilla
4 (1 1/8 oz. each) English toffee candy bars, coarsely chopped, divided use

Preheat oven to 350 degrees F.

TO MAKE THE CRUST:
Combine crumbs, white sugar and butter; press onto bottom of 9-inch springform pan.

Bake at 350 degrees F for 10 minutes.

TO MAKE THE FILLING:
Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in 1/2 cup candy. Pour over crust.

Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F; continue baking 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate.

TO SERVE:
Top cheesecake with remaining candy just before serving.

Makes 1 (9-inch) cheesecake, 10 to 12 servings
Source: Recipe booklet: A Month of Cheesecakes by Philadelphia Brand Cream Cheese, Kraft Foods, 1986