Impossibly Easy Toffee Bar Cheesecake Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F.
• In medium mixing bowl, combine flour, powdered sugar, cocoa and baking soda; cut in butter until mixture is crumbly.
• Press firmly on bottom of ungreased 13x9 inch baking pan; bake 15 minutes.
• In large mixing bowl, beat cream cheese until fluffy.
• Add Milk, eggs and vanilla; beat until smooth.
• Stir in 1 cup toffee bits.
• Pour mixture over hot crust.
• Bake 25 minutes or until set and edges just begin to brown.
• Remove from oven; cool 15 minutes.
• Sprinkle remaining 1/2 cup tooffee bits evenly over top; cool completely.

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.