impossible toffee bar cheesecake
(2 ratings)
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 ratings)
yield
8 servings
prep time
10 Min
cook time
35 Min
Ingredients For impossible toffee bar cheesecake
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1/4 cmilk
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2 tspvanilla
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2 lgeggs
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3/4 cpacked brown sugar
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1/3 cbisquick baking mix
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2 pkg8 oz. each cream cheese, very soft
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1/4 cbutter brickle bits
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1/4 cmini chocolate chip pieces
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2 Tbspchopped pecan pieces
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1/2 ccaramel ice cream topping
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whipped cream
How To Make impossible toffee bar cheesecake
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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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