Impossibly Easy Toffee Bar Cheesecake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A Bisquick in the blender cheesecake with bits of crunchy chocolate-covered toffee. For complete decadence, pour on the caramel topping. Ingredients:
1/4 cup milk |
2 teaspoons vanilla |
2 eggs |
3/4 cup packed brown sugar |
1/4 cup bisquick baking mix |
2 (8 ounce) packages cream cheese, cut into 16 pieces, softened |
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped (heath bars or skor bars) |
1/2 cup caramel ice cream topping (optional) |
Directions:
1. Heat oven to 325°F Spray bottom only of 9-inch glass pie plate with cooking spray.
2. In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds.
3. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
4. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
5. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly.
6. Cool completely, about 1 hour.
7. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.
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