Toffee Caramel Cheesecake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/4 cup Caramel topping
  • 1 tbsp Flour
  • 1/3 cup Sugar
  • 1 1/4 tbsp Vanilla

• Snacks

  • 1 3/4 cups Graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 14 oz Condensed milk, sweetened
  • 1 cup Cream
  • 3 8 oz packages Cream cheese

• Desserts

  • 8 oz Toffee bits

Found on kyleecooks.com

Description

Directions

• Preheat oven to 325°F.
• Stir graham cracker crumbs, sugar and butter in medium bowl until well mixed.
• Press firmly into the bottom and a little up the sides of a 9 inch springform pan.
• In a stand mixer, beat together the softened cream cheese and condensed milk until smooth.
• Add the vanilla, then the eggs one at a time, beating in between each.
• Combine the toffee bits and flour in a bowl to coat toffee bits. 
• Using a spatula, fold 1 cup of the coated toffee bits into the cheesecake mixture. 
• Pour cheesecake mixture into crust. Tap lightly on the counter to even out the surface.
• Sprinkle remaining toffee bits evenly over the top and bake 55-65 minutes until almost set (will be a little wobbly).
• As soon as you remove from the oven - use a knife and release the edges from the pan (or it will crack).
• Cool completely, the chill overnight.
• Whip the cream, sugar and vanilla together
• Cut slices, add whipped cream and drizzle with caramel. 
• Devour.