English Toffee Cheesecake - cooking recipe

Ingredients

3/4 c. graham cracker crumbs
1/2 c. toasted almonds, finely chopped
1/4 c. firmly packed light brown sugar
1/4 c. margarine or butter, melted
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
2 eggs
2 tsp. vanilla extract
3 (1.4 oz.) milk chocolate covered English toffee candy bars, finely chopped

Preparation

Preheat oven to 300\u00b0. Combine crumbs, almonds, sugar and margarine.
Press firmly on bottom of a 9-inch spring-form pan. In a large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and vanilla; mix well. Stir in toffee pieces.
Pour into prepared pan. Bake 50 minutes or until center is set. Turn oven off; remove from oven. Run a knife tip around edge of pan. Return to oven and let cool in oven with oven door slightly open. Chill thoroughly. Remove side of spring-form pan. Garnish as desired. Refrigerate leftovers. Makes one 9-inch cheesecake.