Toffee bar cheesecake

Rachel Burbank


From Betty


★★★★★ 1 vote



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

How to Make Toffee bar cheesecake


  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.

Printable Recipe Card

About Toffee bar cheesecake

Course/Dish: Cakes Other Desserts

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