Triple-Caramel Cheesecake

By cindyandmojo

Ingredients

• 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 eggs
• 3/4 cup KRAFT Caramel Bits
• 1/4 cup whipping cream

Details

Servings 16
Preparation time 20mins
Cooking time 400mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.