Saturday, November 5, 2011

Holiday Dessert

Well, already it is that time of year when cooking becomes fun.  Trying new and exciting dessert is a challenge for all of us.  I hope the following Cheesecake will be on your list, since you can decorate it for any holiday. This one takes a little longer, but is is soooooo worth it.

Decorate Cheesecake depending on the holiday.  For Thanksgiving, use candied corn, pumpkins or candied fall leaves.  Use your imagination.  It is fun.

Prepare this cake a day ahead.  It definitely needs 24 hours to set before you decorate it.  I usually make whipped cream to serve with it.  Make a caramel sauce to dribble on the plates for a decorative way to serve it. 
Yield: Makes 12 servings or 16 if you serve small slices.  (This is so delicious, good luck on that one.)


1 1/2 cups graham cracker crumbs (from about 5 ounces graham crackers)
1/2 cup toasted almonds, finely chopped
1/2 cup English toffee bits (such as Skor or Heath)
2 tablespoons (packed) dark brown sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted

4 8-ounce packages cream cheese, room temperature
1 cup (packed) dark brown sugar
4 large eggs
1 tablespoon vanilla extract
1/4 teaspoon almond extract
8 ounces chocolate-covered English toffee (such as Skor or Heath bars), cut into 1/2-inch pieces.  (You can now buy them already chopped if you want.)

1 16-ounce container sour cream
1/2 cup sugar
1 teaspoon vanilla extract

Assorted candies (such as gumdrops and holiday M&M’s)


For crust:
Preheat oven to 350°F. Mix first 5 ingredients in medium bowl. Add butter; stir until moist clumps form. Press mixture over bottom and 1 inch up sides of 10-inch-diameter springform pan. (Use a round bottom measuring cup to press crust into pan.)  Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325°F.

For filling:
Beat cream cheese and dark brown sugar in large bowl until blended. Beat in eggs 1 at a time, blending well after each addition. Beat in both extracts. Pour half of mixture into prepared crust; sprinkle with toffee pieces. Pour remaining mixture over. Bake until edges are puffed but center is barely set, about 55 minutes.

Meanwhile, prepare topping:
Mix sour cream, sugar and vanilla in medium bowl until smooth. Pour topping over hot cheesecake. Bake cake until topping is just set, about 5 minutes. Transfer to rack; cool 10 minutes. Run knife between cake and pan sides. Chill cake uncovered overnight.

Just before serving, remove pan sides and place cake on platter. Garnish top with candies.
I got this recipe from

Be sure to let me know how yours comes out.  Send me a picture on how you decorate it.  I am always looking for new ideas.


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