English Toffee Cheesecake

 This cheesecake is just as delicious as it is pretty and festive. 

So, how did I turn one of my husband's favorite desserts into one that is gluten free? 

Here's the substitutions I made with such fantastic results:

1. Instead of chocolate graham cracker crumbs, I used a 5-ounce package of  Pamela's Extreme Chocolate Mini Cookies. Divide the bag of cookies in half. Place each batch of cookies into the bowl of a food processor. Process each batch until the cookies are very fine.  Proceed as directed.

2. Heath brand candy bars do not contain gluten or wheat.

3.  The candies I used on top were also gluten free. If in doubt, contact the producer before using.

Here Is my recipe:

Crust:

5-ounce package Pamela’s Extreme Chocolate Mini Cookies, finely crushed

1/2 cup toasted almonds, finely chopped

1/2 cup Heath Bar, chopped

2 tablespoons brown sugar, packed

1/4 teaspoon salt

6 tablespoons butter, melted

Preheat oven to 350 degrees Fahrenheit.

Place crushed cookies, almonds, chopped candy, brown sugar, and salt in medium bowl. Mix thoroughly. Add melted butter; stir until moist clumps form. Using the back of a wooden spoon spread mixture over the bottom of a 10-inch springform pan. Firmly press crumbs evenly over the bottom and 1 inch up the sides. (I find that using the bottom of a custard cup to press the crumbs into place does a super job.)

Bake crust for approximately 5 minutes or until just set. Remove from oven, and set aside. Reduce oven temperature to 325 degrees Fahrenheit.

Filling

6 8-ounce packages cream cheese, softened to room temperature

1 cup brown sugar, packed

6 large eggs

1 1/2 tablespoons vanilla extract

1/4 teaspoon almond extract

8 ounces Heath Bar, cut into 1/2-inch pieces

Place cream cheese and sugar in bowl of an electric stand mixer. Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, blending well after each addition. Add vanilla extract and almond extract; blend well. Divide cream cheese mixture into halves. Pour 1/2 of the mixture into the prepared crust. Sprinkle with cut up Heath Bar pieces. Gently pour second half of cream cheese mixture over Heath Bar pieces. This should fill the pan to about 1/4 inch from top. Do not overfill. Bake approximately 55 minutes or until edges are puffed, but the center is barely set. Remove from oven, but do not turn oven off.

Topping

2 cups sour cream

1/2 cup sugar

1 teaspoon vanilla extract

Place sour cream, sugar and vanilla extract in medium bowl. Stir until well blended and smooth. Pour mixture over baked cheesecake. Return cheesecake to oven and continue to bake for about 5 minutes or until topping is just set. Transfer to a cooling rack. Cool for 10 minutes; run knife between cheesecake and sides of the springform pan. Refrigerate cheesecake uncovered overnight.

Remove sides of springform pan and place cheesecake on platter. Garnish or decorate as desired.

Possible Garnishes

Heath Bar crumbles sprinkled on top

Assorted gluten free seasonal candies

Cream cheese rosettes

Servings: 10-12

Author’s Note: This is a gluten free recipe only if the named products are used. Here, I used red and green gum bells, red and green M & M’s, and sugar sprinkles for a whimsical, festive garnishment for a Christmas theme. Other seasonal candies may be used for other holidays. Be creative! After all it is your kitchen!

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 801.57

Calories From Fat (69%) 555.54

% Daily Value

Total Fat 63.26g 97%

Saturated Fat 33.96g 170%

Cholesterol 266mg 89%

Sodium 560.37mg 23%

Potassium 322.55mg 9%

Total Carbohydrates 48.61g 16%

Fiber 1.26g 5%

Sugar 43.97g

Protein 12.47g 25%

Fiber 1.26g 5%

Copper 0.12mg 6%

Energy 3353.85

Glucose 0.37g

Iron 1.61mg 9%

Lactose 4.98g

Lysine 1g

Magnesium 35.77mg 9%

Manganese 0.18mg 9%

Net Carbohydrates 47.35g

Phosphorus 246.18mg 25%

Riboflavin 0.39mg 23%

Selenium 11.96mcg 17%

Thiamin 0.05mg 3%

Vitamin A 2172.19IU 43%

Vitamin B12 0.63mcg 11%

Vitamin B6 0.12mg 6%

Vitamin C 0.36mg <1 o:p="o:p">

Vitamin D 58.48IU 15%

Vitamin E 2.37mg 24%

Vitamin K 4.79mcg 6%

Zinc 1.26mg 8%

Author: Dr. Jacquelyn P. Horne

Copyright: 2012

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