impossible toffee bar cheesecake
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.
prep time
10 Min
cook time
35 Min
method
---
yield
8 servings
Ingredients
- 1/4 cup milk
- 2 teaspoons vanilla
- 2 large eggs
- 3/4 cup packed brown sugar
- 1/3 cup bisquick baking mix
- 2 packages 8 oz. each cream cheese, very soft
- 1/4 cup butter brickle bits
- 1/4 cup mini chocolate chip pieces
- 2 tablespoons chopped pecan pieces
- 1/2 cup caramel ice cream topping
- - whipped cream
How To Make impossible toffee bar cheesecake
-
Step 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.
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