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Impossibly Easy Toffee Bar Cheesecake
impossibly easy toffee bar cheesecake
1/4 cup (50 mL) milk
2 tsp (10 mL) vanilla
3/4 cup (175 mL) packed brown sugar
1/4 cup (50 mL) Bisquick* Mix
2 pkgs (250 g each) cream cheese, cut into 16 pieces, softened
3 bars (1.4 oz each) chocolate-covered toffee candy, coarsely chopped
1/2 cup (125 mL) caramel topping
Heat oven to 325ºF. Spray bottom of 9-inch glass pie plate with nonstick 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 centre is still soft and wiggles slightly. Cool completely, about 1 hour.
Refrigerate at least 4 hours. Serve with caramel topping. Store covered in refrigerator.
Serve-With : You can serve this creamy cheese-cake with chocolate topping instead of the caramel.
No nutrition information available for this recipe
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