Creamy classic cheesecake has English toffee bits throughout, and is served with caramel topping.
Original recipe makes 12 servings
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1 (8 ounce) package English toffee bits, divided
2 teaspoons Pillsbury BEST® All Purpose Flour
1 (12.25 ounce) jar Smucker’s® Caramel Flavored Topping
1/3 cup milk chocolate toffee bits
1 hr 25 mins
- HEAT oven to 325 degrees F. Stir graham cracker crumbs, sugar and butter in medium bowl until evenly moistened. Press into bottom and halfway up sides of 9-inch springform pan.
- BEAT cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until smooth. Beat in eggs and vanilla until blended.
- STIR English toffee bits and flour in medium bowl to coat toffee bits. Stir 1 cup into cheesecake mixture. Pour into prepared crust. Sprinkle remaining English toffee bits evenly over cheesecake.
- BAKE 60 minutes or until almost set in center. Cool on wire rack 1 hour. Chill several hours or overnight. Drizzle individual servings with caramel topping. Sprinkle lightly with milk chocolate toffee bits, if desired.
Calories: 617 kcal
Carbohydrates: 45.4 g
Cholesterol: 154 mg
Fat: 36.9 g
Fiber: 0.4 g
Protein: 8.3 g
Sodium: 448 mg