Heath Bar Almond Crunch Cheesecake

No point in taking any of your time trying to come up with a story of how this recipe ties to some random childhood memory or something cute Jenin has said.

It’s just an awesome cheesecake recipe that is officially my go to cheesecake recipe (for the filling) from now on. If a recipe works for me twice, it’s a keeper. Once you have the base down, you can top it with practically anything.

Heath Bar Almond Crunch Cheesecake {adapted from The Magnolia Bakery Cookbook}

Crust
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1 cup finely chopped toasted almonds  I didn’t toast the almonds due to time constraints
1/2 cup unsalted butter, softened, cut into small pieces

Filling
2 pound (4 eight-ounce packages) cream cheese, softened
1 1/4 cups sugar
5 large eggs, at room temperature  I used four this time
2 tablespoons heavy cream  Skipped this because I didn’t have any. I don’t feel like omitting it compromised the recipe
1 tablespoon vanilla extract

Topping
3 coarsely chopped Heath Bars or chocolate covered toffee bits (about 3/4 cup) Only had Heath toffee bits (not chocolate covered) on hand. I’m sure the chocolate version would have been much tastier.
3/4 cup coarsely chopped toasted almonds

Preheat oven to 325 degrees.

To make the crust:  In a food processor bowl, combine the flour with the sugar and almonds (This is where my almonds got chopped.) Add the small pieces of butter and pulse until the mixture resembles coarse crumbles.  Press into the bottom of a buttered 10-inch springform pan.  Bake for 10 minutes. Remove from oven and cool on rack.

To make filling:  In a large bowl, on the low speed of an electric mixer, beat the cream cheese until very smooth.  Gradually add the sugar.  Add the eggs one at a time.  To ensure that the batter has no lumps and that no ingredients are stuck to the bottom of the bowl, stop the mixer several times and scape down the sides of the bowl with a rubber spatula.  Stir in the heavy cream and vanilla extract.

I should have mixed the almonds and Heath pieces together before sprinkling on.

Remove cake from refrigerator at least 15-20 minutes before cutting and serving.

Note: To toast almonds, place on a baking sheet in a 325-degree oven for approximately 10-15 minutes or until lightly browned and fragrant.

Linking to: Made by You, Just Something I Whipped Up, Get Your Craft On, Blue Cricket Design, Sew Much Ado, Somewhat Simple, Tatertots&Jello.