Impossibly Easy Toffee Cheesecake
And another of the "impossibly easy" recipes. I didn't make any substitutions in this one, but I did pour everything into a graham cracker crust. Just couldn't imagine eating cheesecake without it!
We had dinner with a couple from church last night, and this is what I brought. The husband took one bite of the dessert and said it was one of the best things he had ever eaten. :)
Impossibly Easy Toffee Cheesecake
from bettycrocker.com
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 graham cracker crust
1/2 cup caramel topping
1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. OR use pre-made graham cracker crust.
2. 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 prepared crust or pie plate.
3. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
4. 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.
5. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.
We had dinner with a couple from church last night, and this is what I brought. The husband took one bite of the dessert and said it was one of the best things he had ever eaten. :)
Impossibly Easy Toffee Cheesecake
from bettycrocker.com
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 graham cracker crust
1/2 cup caramel topping
1. Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. OR use pre-made graham cracker crust.
2. 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 prepared crust or pie plate.
3. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
4. 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.
5. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.