Caramel Toffee Cheesecake

By Reen

Ingredients

• Garnish:
• 1/2 roll of Pillsbury Refrigerated Peanut Butter Cookie Dough (16.5 oz)
• 1 Tb Eagle Brand Sweetened Condensed Milk
• 1 c. Heath BIT'O BRICKLE Toffee Bits
• 2 8oz cream cheese, room temperature
• 2 eggs
• 1 tsp McCormick Imitation Vanilla Extract
• 3/4 c. Hershey Caramel Syrup
• Caramel
• Heath Toffee bits

Preparation

Step 1

Preheat oven to 350. Grease Springform pan

Bottom:
mix cookie dough, milk & toffee bits. Pat into bottom of springform.

Bake for 10 mins.

Filling:
While bottom is baking. Beat cream cheese until smooth. Add one egg at a time, mixing well. Add caramel & vanilla and mix well.

Let bottom cool 10 mins. Pour filling over the bottom and smooth to even out.

Bake 350 for 30-40 mins.

Let completely cool 1-2 hours.

Garnish by drizzling left over caramel over the cheesecake and sprinkling some toffee bits.