Praline Cheesecake With Hot Fudge Caramel Sauce

A tempting indulgent dessert--nothing beats the flavors of pecans, buttery caramel and rich chocolate. From land o lakes.

Steps

Heat oven to 300f lightly grease sides only of 10-inch springform pan.

Stir together all crust ingredients except 1 / 2 cup toffee bits in medium bowl.

Press crumb mixture evenly on bottom and 1-inch up sides of prepared pan.

Bake for 10 to 12 minutes or until edges are lightly browned.

Remove from oven.

Immediately sprinkle 1 / 2 cup toffee bits on hot , partially baked crust.

Meanwhile , combine 1 cup sugar and cream cheese in large bowl.

Beat at medium speed , scraping bowl occasionally , until creamy.

Add eggs.

Continue beating until well mixed.

Pour over crust.

Bake for 65 to 70 minutes or until edges are set and lightly browned.

Center will move slightly when side of pan is tapped.

Loosen cheesecake from side of pan by running greased knife around inside of pan.

Immediately sprinkle 1 / 4 cup toffee bits and 1 / 4 cup chopped pecans on top.

Cool 1 hour on cooling rack at room temperature.

Refrigerate in pan , uncovered , until thoroughly chilled.

Cover.

Refrig.

Ingredients

butter, graham cracker crumbs, pecans, brown sugar, english toffee bits, sugar, cream cheese, eggs, heavy whipping cream, light corn syrup, bittersweet chocolate pieces, vanilla