Step 1

Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish lightly with cooking spray. Set aside.

Step 2

Spread 1 cup chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Cool. (Remaining 2 Tbsp NOT toasted reserved for the top)

Step 3

Place the caramel chips and heavy cream in microwave safe bowl. Melt in 30 second increments stopping to stir each time. Repeat until smooth.

Step 4

Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then mix-in 1/2 cup toasted chopped pecans. Press evenly into the bottom of the baking dish.

Step 5

In the same mixing bowl cream together the cream cheese and vanilla for 1 minute. Drizzle in the melted caramel. Beat until smooth on medium-high.

Step 6

Add the eggs one at a time beating well after each addition.

Step 7

Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, increase to medium-high beating for 1 minute or until completely smooth and slightly thickened.

Step 8

Fold in the remaining 1/2 cup toasted pecans. (Remember, 2 Tbsp have been reserved for the topping that are NOT toasted)

Step 9

Pour the filling over the crust. Sprinkle the top with toffee bits and 2 Tbsp chopped pecans.

Step 10

Bake for 40-50 minutes or until puffed and the center is set when gently shaken. Do not over bake.

Step 11

Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream.

Step 12

Store leftovers chilled