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Impossibly Easy Toffee Bar Cheesecake

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  • Prep 10 min
  • Total 5 hr 45 min
  • Servings 8
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Created Jul 30, 2014
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Ingredients

  • 1/4 cup (50 mL) milk
  • 2 tsp (10 mL) vanilla
  • 2 eggs
  • 3/4 cup (175 mL) packed brown sugar
  • 1/4 cup (50 mL) Bisquick* Mix
  • 2 pkgs (250 g each) cream cheese, cut into 16 pieces, softened
  • 3 bars (1.4 oz each) chocolate-covered toffee candy, coarsely chopped
  • 1/2 cup (125 mL) caramel topping

Steps

  •  
    1
    Heat oven to 325ºF. Spray bottom of 9-inch glass pie plate with nonstick cooking spray.
  •  
    2
    In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
  •  
    3
    Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
  •  
    4
    Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and centre is still soft and wiggles slightly. Cool completely, about 1 hour.
  •  
    5
    Refrigerate at least 4 hours. Serve with caramel topping. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Serve-With : You can serve this creamy cheese-cake with chocolate topping instead of the caramel.

Nutrition Information

No nutrition information available for this recipe
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