Impossible Toffee Bar Cheesecake Recipes

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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



Toffee Cheesecake Bars image

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.

1 cup all-purpose flour
3/4 cup confectioners' sugar
1/3 cup baking cocoa
1/8 teaspoon baking soda
1/2 cup cold butter
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/4 cups milk chocolate English toffee bits, divided

PHILADELPHIA 3-STEP TOFFEE CRUNCH CHEESECAKE

A ready-to-use graham cracker crumb crust and chopped chocolate-covered English toffee bars help keep the prep time for this cheesecake to just 10 minutes.

Provided by My Food and Family

Categories     Recipes

Time 4h50m

Yield 8 servings

Number Of Ingredients 6



PHILADELPHIA 3-STEP Toffee Crunch Cheesecake image

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 3/4 cup chopped toffee bars.
  • Pour into crust; sprinkle with remaining chopped toffee bars.
  • Bake 35 to 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 480, Fat 33 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 125 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup packed brown sugar
1/2 tsp. vanilla
2 eggs
4 chocolate-covered toffee bars (1.4 oz. each), chopped, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

IMPOSSIBLE TOFFEE CHEESECAKE

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

Provided by Pat Duran

Categories     Other Desserts

Time 55m

Number Of Ingredients 8



Impossible Toffee Cheesecake image

Steps:

  • 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.

1/4 c whole milk
2 tsp vanilla extract
2 large eggs
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

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



Fantastic Toffee Cheesecake image

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.

2-1/2 packages (6.70 ounces each) Girl Scout Toffee-tastic™, divided
1/4 cup butter, melted
4 packages (8 ounces each) full-fat cream cheese, softened
1 cup sugar
1/4 cup cornstarch
2 large eggs
3/4 cup heavy whipping cream
1 tablespoon vanilla extract
1 cup brickle toffee bits, divided
Caramel or chocolate ice cream topping, optional

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.

Provided by Pat Duran

Categories     Pies

Time 45m

Number Of Ingredients 11



Impossible Toffee Bar Cheesecake image

Steps:

  • 1. Heat 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.

1/4 c milk
2 tsp vanilla
2 large eggs
3/4 c packed brown sugar
1/3 c bisquick baking mix
2 pkg 8 oz. each cream cheese, very soft
1/4 c butter brickle bits
1/4 c mini chocolate chip pieces
2 Tbsp chopped pecan pieces
1/2 c caramel ice cream topping
whipped cream

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



Impossibly Easy Toffee Bar Cheesecake image

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

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Bisquick baking mix
2 (8 ounce) packages cream cheese, cut into 16 pieces, softened
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped (Heath Bars or Skor Bars)
1/2 cup caramel ice cream topping (optional)

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



Toffee Bar Cheesecake image

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

2 cups graham cracker crumbs
½ cup white sugar
½ cup butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
7 (1.4 ounce) bars chocolate covered toffee bar, crushed

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



Impossibly Easy Toffee Bar Cheesecake image

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

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 cup Original Bisquick™ mix
2 packages (8 oz each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped
1/2 cup caramel topping

COFFEE TOFFEE CHEESECAKE

My husband and I host both sides of our families on Thanksgiving every year. I came up with this candy-topped cheesecake a few years ago, and everybody went nuts over it. -Tammy Baker, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 15



Coffee Toffee Cheesecake image

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine wafer crumbs, butter and sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a microwave-safe bowl, melt chips and cream; stir until smooth. Stir in coffee granules until dissolved. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, vanilla and salt; gradually beat in chocolate mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1-1/2 in. of hot water to larger pan., Bake at 350° for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Sprinkle with Heath bars., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Chop the dark chocolate candy bar; melt in a microwave and stir until smooth. Drizzle over top of cheesecake.

Nutrition Facts : Calories 716 calories, Fat 48g fat (29g saturated fat), Cholesterol 165mg cholesterol, Sodium 445mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 2g fiber), Protein 10g protein.

2-1/2 cups chocolate wafer crumbs
1/2 cup butter, melted
2 tablespoons sugar
FILLING:
1 cup semisweet chocolate chips
1/4 cup heavy whipping cream
4 teaspoons instant coffee granules
3 packages (8 ounces each) cream cheese, softened
1-1/3 cups sugar
1-1/2 cups sour cream
1 tablespoon vanilla extract
1/8 teaspoon salt
3 large eggs, lightly beaten
4 Heath candy bars (1.4 ounces each), chopped
1 dark chocolate candy bar (1.45 ounces)

BUTTERSCOTCH-TOFFEE CHEESECAKE BARS

I took a cheesecake bar recipe and added a new flavor combo to transform it! The butterscotch and toffee really taste divine here. -Pamela Shank, Parkersburg, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8



Butterscotch-Toffee Cheesecake Bars image

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, oil and 1 egg; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking pan. Bake 10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and sugar until smooth. Add remaining egg; beat on low speed just until combined. Fold in 1/2 cup toffee bits. Spread over crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set., Sprinkle with butterscotch chips and remaining toffee bits. Return to oven; bake 1 minute longer. Cool on a wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars.

Nutrition Facts : Calories 257 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 297mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
1/3 cup canola oil
2 large eggs, divided use
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 cup brickle toffee bits, divided
1/2 cup butterscotch chips

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