- 16
- 20 mins
- 400 mins
0/5
(0 Votes)
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
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.