Almond Brickle Cheesecake
CRUST:
1/4 cup brown sugar
2/3 cup almonds, chopped
1/4 cup butter, melted
1-1/2 cups shortbread cookie crumbs
FILLING:
24 oz. cream cheese softened
1/3 cup sugar
1/3 cup brown sugar
3 eggs
2/3 cup sour cream
1/4 cup butterscotch schnapps
1 Tbs. flour
6 oz. almond brickle chips
CRUST: Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture in 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.
CRUST:
1/4 cup brown sugar
2/3 cup almonds, chopped
1/4 cup butter, melted
1-1/2 cups shortbread cookie crumbs
FILLING:
24 oz. cream cheese softened
1/3 cup sugar
1/3 cup brown sugar
3 eggs
2/3 cup sour cream
1/4 cup butterscotch schnapps
1 Tbs. flour
6 oz. almond brickle chips
CRUST: Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture in 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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