- 1 3/4 cups graham cracker crumbs
- 1/3 cup sugar
- 6 Tbs butter melted
- 3 8 oz packages cream cheese softened
- 14 oz sweetened condensed milk
- 3 large eggs
- 1 Tbs vanilla extract
- 8 oz toffee bits divided
- 1 Tbs flour
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Preheat oven to 325°F.
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Stir graham cracker crumbs, sugar and butter in medium bowl until well mixed.
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Press firmly into the bottom and a little up the sides of a 9 inch springform pan.
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In a stand mixer, beat together the softened cream cheese and condensed milk until smooth.
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Add the vanilla, then the eggs one at a time, beating in between each.
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Combine the toffee bits and flour in a bowl to coat toffee bits.
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Using a spatula, fold 1 cup of the coated toffee bits into the cheesecake mixture.
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Pour cheesecake mixture into crust. Tap lightly on the counter to even out the surface.
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Sprinkle remaining toffee bits evenly over the top and bake 55-65 minutes until almost set (will be a little wobbly).
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As soon as you remove from the oven – use a knife and release the edges from the pan (or it will crack).
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Cool completely, the chill overnight.
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Whip the cream, sugar and vanilla together
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Cut slices, add whipped cream and drizzle with caramel.
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Devour.