Prep
15-30 mins
Cook
6 HRS 20 MIN
Calories
490
Ingredients
1-1/2 cups
graham cracker crumbs
2 tbsp
butter, melted
1 cup
toffee bits, divided
2/3 cup
sugar
1 can
(13.4 oz.) dulce de leche (sweetened milk caramel)
2 tsp
vanilla
4
eggs
3/4 cup
1/4 cup
whipping cream
Instructions
Step 1
Heat oven to 325°F.
Step 2
Mix graham crumbs, butter and 1/2 cup toffee pieces; press onto bottom of 9-inch springform pan.
Step 3
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.
Step 4
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.
Step 5
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.