TRIPLE-CARAMEL CHEESECAKE

Triple-Caramel Cheesecake image

Sure, this cheesecake would be awesome even if it were a mere single- or double-caramel creation. We tripled it anyway, 'cause that's how we roll.

Provided by My Food and Family

Categories Dairy

Time 6h40m

Yield 16 servings

Number Of Ingredients 10

Ingredients

1-1/2 cups graham cracker crumbs
2 Tbsp. butter, melted
1 cup toffee bits, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2/3 cup sugar
1 can (13.4 oz.) dulce de leche (sweetened milk caramel)
2 tsp. vanilla
4 eggs
3/4 cup KRAFT Caramel Bits
1/4 cup whipping cream

Steps:

Heat oven to 325°F.
Mix graham crumbs, butter and 1/2 cup toffee pieces; press onto bottom of 9-inch springform pan.
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.
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.
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.

Nutrition Facts : Calories 490, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g