Impossible Toffee Cheesecake

Pat Duran


Quick, delicious and to die for!
Of course it's made with Bisquick!


★★★★★ 1 vote

10 Min
45 Min


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  • 1/4 c
    whole milk
  • 2 tsp
    vanilla extract
  • 2 large
  • 3/4 c
    brown sugar, firmly packed
  • 1/4 c
    original bisquick mix
  • 2 pkg
    8 oz. each of softened cream cheese, cut into pieces
  • 1 1/2 c
    chocolate covered toffee chips
  • 1/2 c
    caramel topping for garnish or more

How to Make Impossible Toffee Cheesecake


  1. Preheat oven to 325^ Spray the bottom of a 9-inch glass pie plate or 9-inch square dish with cooking non-stick spray.
  2. In a blender, combine milk, vanilla,eggs, sugar and Bisquick mix. Blend on high for 15 seconds. Add cream cheese pieces and pulse or blend for 2 minutes.
    Pour mixture into prepared dish.
  3. Bake 30-35 minutes or until tested with a silver knife near side of cake/pie comes out nearly clean and the center wiggles slightly. Cool completely -at least one hour; then chill covered for 4 hours. Serve with the caramel sauce. Keep and remaining pieces covered and in the refrigerator.

Printable Recipe Card

About Impossible Toffee Cheesecake

Course/Dish: Pies, Chocolate, Other Desserts
Main Ingredient: Dairy
Regional Style: American

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