Sure, this cheesecake would be awesome even if it were a mere single- or double-caramel creation. We tripled it anyway, 'cause that's how we roll.
What You Need
Original recipe yields 16 servings
1-1/2 cups graham cracker crumbs
2 Tbsp. butter, melted
1 cup toffee bits, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup sugar
1 can (13.4 oz.) dulce de leche (sweetened milk caramel)
2 tsp. vanilla
4 egg s
3/4 cup KRAFT Caramel Bits
1/4 cup whipping cream
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Let's Make It
Heat oven to 325°F.
Mix graham crumbs, butter and 1/2 cup toffee pieces; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar, dulce de leche and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
Bake 1 hour 20 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Microwave caramel bits and cream in microwaveable bowl on HIGH 1-1/2 min. or until bits are completely melted and mixture is well blended, stirring every 30 sec. Cool 5 min; drizzle over cheesecake. Sprinkle with remaining toffee pieces.
Since this indulgent cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
Cool cheesecakes on wire racks at room temperature for 1 hour. Then, refrigerate 4 hours or overnight until completely chilled.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 55 sec. or just until softened.
Calories From Fat
% Daily Value*
Total Fat 31g
Saturated Fat 18g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.