English Toffee Cheesecake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 tsp Pillsbury best all purpose flour
  • 1 (12.25 oz. jar Smucker's caramel flavored topping
  • 1/2 cup Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 2 cups Graham cracker crumbs

• Dairy

  • 1/2 cup Butter
  • 3 (8 oz. packages Cream cheese
  • 1 (14 oz. can Eagle brand sweetened condensed milk

• Desserts

  • 1 (8 oz. package English toffee bits
  • 1/3 cup Milk chocolate toffee bits

Found on smuckers.com

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup butter, melted
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 (8 oz.) package English toffee bits, divided
• 2 teaspoons Pillsbury BEST™ All Purpose Flour
• 1 (12.25 oz.) jar Smuckers® Caramel Flavored Topping
• 1/3 cup milk chocolate toffee bits

Directions

• HEAT oven to 325°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.
• Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.