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Sandra Lee’s Triple-Caramel Cheesecake

Sandra Lee’s Triple-Caramel Cheesecake recipe
photo by:kraft
time
prep:
20 min
total:
6 hr
servings
total:
16 servings

What You Need

1-1/2
cups  graham cracker crumbs
2
Tbsp.  butter, melted
3
 chocolate-covered toffee bars (1.4 oz. each), finely chopped, 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

Make It

HEAT oven to 325°F.

MIX graham crumbs, butter and 1/2 cup toffee pieces; press onto bottom of 13x9-inch pan.

BEAT cream cheese, sugar, caramel spread 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 40 min. or until center is almost set. Cool completely. 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.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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