Impossible Toffee Bar Cheesecake

Pat Duran


Betty Crocker says, bits of crunchy chocolate-covered toffee are the tasty surprise in an easy, foolproof cheesecake. Caramel topping and pecans is the extra WOW!!
Recipe tweaked by me.

★★★★★ 2 votes
8 servings
10 Min
35 Min


1/4 c
2 tsp
2 large
3/4 c
packed brown sugar
1/3 c
bisquick baking mix
2 pkg
8 oz. each cream cheese, very soft
1/4 c
butter brickle bits
1/4 c
mini chocolate chip pieces
2 Tbsp
chopped pecan pieces
1/2 c
caramel ice cream topping
whipped cream


1Heat oven to 325^. Spread bottom only of an 8-inch glass pie plate with butter.
In a blender, place the first 5 ingredients. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
Sprinkle brickle bits over top, then the mini chips; gently swirl with table knife to evenly distribute.
Bake 30-35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly(like regular cheesecake). Cool completely, about 1 hour.
Refrigerate at least 4 hours. Serve with caramel topping and pecans and dab of whipped cream. Store in refrigerator.

About this Recipe

Course/Dish: Pies
Other Tags: Quick & Easy, For Kids