Toffee Bar Cheesecake
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 |
1. | Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. |
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 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. |
High Altitude (3500-6500 ft): No change. I used chocolate syrup drizzled instead of the caramel since it's what I had on hand. |
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