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Ingredients1 h 25 m servings 617 cals
Original recipe yields 12 servings
- HEAT oven to 325 degrees 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.
Per Serving: 617 calories; 36.9 g fat; 45.4 g carbohydrates; 8.3 g protein; 148 mg cholesterol; 448 mg sodium. Full nutrition
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