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Almond Brickle Cheesecake
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CRUST:
1/4 cup brown sugar
2/3 cup almonds, chopped
1/4 cup butter, melted
1-1/2 cups Shortbread cookie crumbs, about 20 cookies
FILLING:
24 ounces cream cheese, softened
1/3 cup sugar
1/3 cup brown sugar, packed
3 eggs
2/3 cup sour cream
1/4 cup butterscotch schnapps
1 tablespoon flour
6 ounces almond brickle chips
CRUST:
Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture in the bottom of a 9" springform pan.
FILLING:
Beat cream cheese and sugars until blended.
Add eggs, one at a time, then sour cream and butterscotch schnapps. Toss brickle chips with flour, then add to cream cheese mixture. Pour into prepared crust; sprinkle with reserved crumbs. Bake at 325* for 1 hour and 10 minutes.
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