Toffee Cheesecake Bars Recipe 445

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE

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.

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE

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.

TOFFEE-TOPPED CHEESECAKE BARS

Steps:

• 1. Heat oven to 350 degrees F. In medium bowl, combine flour, powdered sugar, cocoa and baking soda. Cut in butter until mixture is crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake 15 minutes. In large bowl, beat cream cheese until fluffy. Add sweetened condensed 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 toffee bits evenly over top. Cool completely. Refrigerate several hours or until chilled. Store leftovers covered in refrigerator.

TOFFEE-TOPPED CHEESECAKE BARS

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.

TOFFEE BAR CHEESECAKE

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.

TOFFEE CHEESECAKE BARS RECIPE - (4.4/5)

Steps:

• In a small bowl, combine the flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13-inch x 9-inch baking dish. Bake crust at 350°F for 12 to 15 minutes or until set. In a large bowl, beat cream cheese until fluffy. Add the milk, eggs and vanilla and beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18 to 22 minutes longer or until center is almost set. Cool on a wire rack for 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate for 8 hours or overnight.