Almond Brickle Cheesecake
Ingredients
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 granulated 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
Buttered Rum Glaze
- 1/4 cup + 2 tablespoons butter
- 3 tablespoons rum
- 3/4 cup granulated sugar
- 3 tablespoons water
- 1/2 cup chopped walnuts
Instructions
Crust
- Mix all ingredients together and reserve 1/2 cup of the mixture. Press remaining mixture in bottom of a 9 inch 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 degrees F for 1 hour and 10 minutes.
Buttered Rum Glaze
- Combine butter, rum, sugar and water in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes.
- Remove from heat and stir in walnuts.
