fresh whipped cream or whipped topping, thawedoptional
Instructions
Preheat the oven to 375°F. Spritz a 9 or10 inch tart pan (or 9-inch deep dish pie pan) with baking spray.
In a small mixing bowl toss together cookie crumbs, butter and sugar. Press onto the bottom and 1 inch up the side of the prepared pan. Bake for 12-14 minutes until lightly golden. Cool completely on a cooling rack.
While crust bakes spread pecans on a baking sheet. Bake for 6-8 minutes then set aside to cool.
Meanwhile, use an electric mixer hand mixer in a medium bowl to whip together cream cheese, pudding mix, condensed milk and milk. Whip for 2-3 minutes until fluffy and smooth. Spread over cooled crust.
Dollop dulce de leche over cheesecake layer. Use a knife or offset spatula to swirl.
Top with crushed Heath bar and sprinkle with toasted pecan pieces.
Chill for 4-6 hours hours before cutting.
Serve with a dollop of fresh whipped cream or whipped topping.
Notes
Dulce de Leche is a luscious thick caramel. It's readily available in most grocery stores in the Hispanic food section. The can looks similar to sweetened condensed milk. It's quite different, so read carefully.
If you're unable to find it, you may adapt using the same amount of your favorite thick caramel ice cream topping instead.