Cheesecake Toppings

Almond Topping

This topping was used for an Amaretto Cheesecake.

1/3 c. brown sugar
2 tbsp. butter
3 tbsp. heavy cream
1/2 tsp. salt
1 c. slivered almonds

In a small saucepan over medium heat, combine brown sugar, butter, cream and salt. Bring to a simmer and let thicken for two minutes. Add slivered almonds and toss until they are coated and shiny. Let cool slightly.

Spoon topping over the top of the cheesecake and serve.

Pecan Pie Topping

The pecan pie topping makes the cheesecake an excellent choice for a Thanksgiving feast or Christmas dinner.

4 tablespoons butter
1/2 cup brown sugar, packed
1 cup pecans, chopped or halved
1/4 cup heavy cream
2 tablespoons corn syrup
1 pinch salt
1/2 teaspoon vanilla extract

Melt the 4 tablespoons of butter in a heavy saucepan over medium-low heat. Add 1/2 cup of brown sugar to the butter and continue to cook, stirring constantly, for 1 minute, or until the mixture is bubbly and the sugar has dissolved.

Add the pecans, 1/4 cup heavy cream, corn syrup, and salt. Stir to blend.

Cook until the pecans are coated and the topping is hot, stirring constantly. Add the 1/2 teaspoon vanilla and let the topping cool slightly. If the topping becomes too stiff, warm it a slightly before serving.

Place the chilled cheesecake on a serving plate. Cover the whole cheesecake with the topping or spoon it over individual servings.