Toffee bar cheesecake

Rachel Burbank

By
@rmburbank

From Betty


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Ingredients

1/4 c
milk
2 tsp
vanilla
2
eggs
3/4 c
brown sugar, firmly packed
1/4 c
bisquick
2 pkg
cream cheese, room temperature cut into 16 pieces
3
heath bars
1/2 c
caramel topping

Directions Step-By-Step

1
Preheat oven to 325. Spray bottom of 9 inch glass pie plate with cooking spray.
2
In blender, place milk, vanilla, eggs, brown sugar and bisquick mix, cover and blend on high for 15 seconds. Add cream cheese, cover and blend for 2 minutes. Pour into pie plate. Sprinkle candy over top; gently swirl with knife to evenly distribute.
3
Bake 30-35 minutes or until edge of cheesecake is set at least 2 inches from edge of plate, but center still jiggles slightly when moved. Cool completely on cooling rack, about an hour. Refrigerate at least 4 hours before serving.
4
Cut cheesecake into slices and serve with caramel topping.

About this Recipe

Course/Dish: Cakes, Other Desserts