Skor Cheesecake Recipe
This Skor cheesecake recipe has a baked graham crust, but the cheesecake filling is a no-bake recipe that is cool and creamy smooth and garnished with skor bits.
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup Skor toffee bits (sold in the bulk section of many large department stores)
If you cannot find in bulk, you can buy 2 skor candy bars and break them into into small pieces
Preheat the oven to 325°F
Grease a 9 inch springform pan with butter.
Melt the butter over low heat in a small pot on the stove top.
In a mixing bowl, combine the crumbs with the melted butter.
Firmly press the crumbs into the bottom, and slightly up the side of the prepared springform pan.
Place in the preheated oven and bake for 10 minutes.
Remove to a cooling rack and let cool.
In a large bowl, using an electric mixer set at medium-high speed, beat the cream cheese until creamy.
Add in the condensed milk a little at a time, scraping down the sides of the bowl if needed.
Beat in the lemon juice and vanilla.
Pour the cheesecake filling into the cooled crust.
Use a spatula to smooth the top.
Sprinkle the skor toffee bits onto the top of the cake.
Cover the cheesecake with plastic wrap, and refrigerate at least 4 hours before eating.
Remove the springform ring, slice and serve.