IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE
Bits of crunchy chocolate-covered toffee are the tasty surprise in an easy, foolproof cheesecake. Caramel topping is the extra wow.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray.
- In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 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 to 35 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. Serve with caramel topping. Store in refrigerator.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1 g
TOFFEE BAR CHEESECAKE
A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.
Provided by Dania
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
- In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
- Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.
Nutrition Facts : Calories 501 calories, Carbohydrate 51.1 g, Cholesterol 135.5 mg, Fat 31.1 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 345.2 mg, Sugar 43.2 g
IMPOSSIBLE CHEESECAKE
I have been baking this for nearly 20 years. By the name I would hazard a guess that I got it from a Bisquick box. Very good with fresh berries or brandied dark cherries. Not the classic, but very good in a pinch!
Provided by Michelle S.
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- Grease 9 inch pie plate.
- Place milk, 2 t.
- vanilla, eggs,1 c.
- sugar, and bisquick in blender container.
- Cover and blend on high 15 seconds.
- Add cream cheese.
- Cover and blend on high 2 minutes.
- Pour into pie plate.
- Bake 40-45 minutes, or until center is firm.
- Combine sour cream, 2 t.
- vanilla, and 2 T.
- sugar.
- Spread over cheesecake that has cooled.
TOFFEE CHEESECAKE BARS
These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. A must for Christmas gift giving. No one would ever guess they're lighter. -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.
Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.
IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE
A Bisquick in the blender cheesecake with bits of crunchy chocolate-covered toffee. For complete decadence, pour on the caramel topping.
Provided by SusieQusie
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325°F Spray bottom only of 9-inch glass pie plate with cooking spray.
- In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 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 to 35 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. Serve with caramel topping. Store in refrigerator.
Nutrition Facts : Calories 393.8, Fat 26.2, SaturatedFat 14.4, Cholesterol 117.9, Sodium 296.5, Carbohydrate 34.7, Fiber 0.3, Sugar 31.2, Protein 6
FANTASTIC TOFFEE CHEESECAKE
I wondered what would happen if I used toffee cookies in my trademark cheesecake recipe. Well, I let friends and family be my taste testers, and of my co-workers said it was the best she had ever tasted. -Jody Sizemore, La Junta, Colorado
Provided by Taste of Home
Time 1h30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Crush 2 boxes of cookies in a food processor or blender. Add melted butter; press onto bottom of a greased 9-in. springform pan. Place on a 15x10-in. rimmed pan. Bake 10 minutes; cool on a wire rack., Meanwhile, beat cream cheese until creamy. Combine sugar and cornstarch; on low speed, gradually beat into cream cheese until smooth. Add eggs, one at a time, blending well after each addition. Beat in whipping cream and vanilla just until combined (do not overbeat)., Chop remaining cookies into bite-size pieces. Fold cookie pieces and 1/2 cup toffee bits into cream cheese mixture. Pour over cooled crust; return springform to rimmed pan., Bake cheesecake until edges are light golden and center is almost set, about 60-70 minutes. Cool on a wire rack 10 minutes. Sprinkle with remaining toffee chips. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. If desired, top cheesecake with caramel or chocolate topping.
Nutrition Facts : Calories 541 calories, Fat 43g fat (23g saturated fat), Cholesterol 152mg cholesterol, Sodium 438mg sodium, Carbohydrate 35g carbohydrate (32g sugars, Fiber 0 fiber), Protein 6g protein.
TOFFEE CHIP COOKIE BOTTOM CHEESECAKE RECIPE BY TASTY
Take your cheesecake game to the next level with this browned butter toffee chocolate chip cookie crust! The nutty, rich crust and silky cheesecake filling are sure to leave you wanting more.
Provided by Tikeyah Whittle
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Wrap the outer bottom of a 7-inch (18 cm) springform pan with 2 layers of foil, going at least halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath. Then, line the inside bottom of the pan with parchment paper.
- Press half of the cookie dough evenly against the bottom and about ⅓ of the way up the sides of the pan. Pour in the cheesecake batter.
- Place the springform pan in an 11-inch (27-cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool. Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
- Reduce the oven temperature to 325°F (160°C). Line a baking sheet with parchment paper.
- Using a #30 (1-ounce) scoop, scoop the remaining cookie dough onto the prepared baking sheet. You should get about 18 cookies. (Alternatively, wrap the remaining dough in plastic wrap and store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.)
- Bake the cookies for 12-15 minutes, until the edges brown slightly. Remove from the oven and immediately sprinkle the cookies with flaky sea salt. Let cool on the baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely. Cut 2-3 of the cookies in half, then crush 2-3 more for topping the cheesecake. Reserve the remaining cookies for another use.
- Make the toffee sauce: In a medium pot, combine the brown sugar, cream, and butter. Cook over medium-low heat for 3-4 minutes, until starting to thicken. Add the vanilla and flaky salt and cook for another minute, until the salt dissolves.
- Pour the sauce into a heatproof jar, cover, and let cool at room temperature. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
- Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake around the sides of the pan, then release the springform. Transfer the cheesecake to a serving platter.
- Top the cheesecake with the toffee sauce, halved cookies, crushed cookies, and mini chocolate chips.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 129 calories, Carbohydrate 13 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, Sugar 11 grams
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