Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Toffee | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup toasted almonds, finely chopped
- 1/2 cup English toffee bits (see Note)
- 2 tablespoons, packed, dark brown sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- For filling:
- 4 8-ounce packages cream cheese at room temperature
- 1 cup dark brown sugar, packed
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 8 ounces English toffee bits
- For topping:
- 1 16-ounce container (2 cups) sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Directions
For crust:
Preheat oven to 350 degrees.
Mix graham cracker crumbs, chopped almonds, 1/2 cup toffee bits, 2 tablespoons brown sugar and salt in a bowl.
Add butter and stir until moist clumps form. Press mixture over bottom and 1 inch up sides of a 10-inch diameter springform pan. #Bake crust until just set, about 5 minutes. Set aside. Reduce oven temperature to 325 degrees.
For filling:
Beat cream cheese and sugar in large bowl until blended. Beat in eggs one at a time, blending well after each one.
Beat in vanilla and almond 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.
For 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. Chill cake overnight for best results.