Toffee Bar Cheesecake
Aug 23, 2011 16:22:57 GMT -5
Post by PrisonerOfHope on Aug 23, 2011 16:22:57 GMT -5
Toffee Bar Cheesecake
1/4 cup milk
2 tsp vanilla
2 eggs
1/4 cup packed brown sugar
1/4 cup Original Bisquick mix
2 pkg (8 oz each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped ( I use Heath Bars)
1/2 cup caramel topping
Preheat oven to 325. Spray bottom of 9" glass pie plate with cooking spray.
In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high for 15 seconds. Add cream cheese. Cover, blend 2 minutes. Pour into pie plate.
Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
Bake 30-40 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly.
Cool completely; about 1 hour. Refrigerate at least 4 hours before serving. Serve with caramel topping.
1/4 cup milk
2 tsp vanilla
2 eggs
1/4 cup packed brown sugar
1/4 cup Original Bisquick mix
2 pkg (8 oz each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped ( I use Heath Bars)
1/2 cup caramel topping
Preheat oven to 325. Spray bottom of 9" glass pie plate with cooking spray.
In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high for 15 seconds. Add cream cheese. Cover, blend 2 minutes. Pour into pie plate.
Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
Bake 30-40 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly.
Cool completely; about 1 hour. Refrigerate at least 4 hours before serving. Serve with caramel topping.
