Ingredients for Impossibly Easy Toffee Bar Cheesecake
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup packed brown sugar
- Bisquick Baking Mix
- 8 ounces (225g) softened cream cheese
- Chocolate Covered English Toffee Bars
- Caramel Ice Cream Topping
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How to Make Impossibly Easy Toffee Bar Cheesecake
- Preheat oven to 325°F (160°C). Lightly grease the bottom of a 9-inch glass pie plate with cooking spray.
- In a blender, combine 1 cup milk, 1 teaspoon vanilla extract, 2 large eggs, ½ cup packed brown sugar, and 1 ½ cups Bisquick baking mix.
- Cover the blender and blend on high speed for 15 seconds.
- Add 8 ounces (225g) of softened cream cheese to the blender.
- Cover and blend for 2 minutes until smooth and creamy.
- Pour the batter into the prepared pie plate.
- Sprinkle ½ cup of chopped chocolate-covered toffee bars evenly over the top.
- Gently swirl the toffee into the batter with a table knife.
- Bake for 30-35 minutes, or until the edges are set and the center is still slightly soft and jiggly.
- Let the cheesecake cool completely on a wire rack for about 1 hour.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve chilled, drizzled with your favorite caramel topping.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
124g
Fat
72g
Carbs
11g
