Impossibly Easy Toffee Bar Cheesecake

Bits of crunchy chocolate-covered toffee are the tasty surprise in an easy, foolproof cheesecake. Caramel topping is the extra wow.

Ingredients

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.

tip 1

If you love nuts, sprinkle a few over the batter with the chopped candy. Or pass the nuts with a pitcher of caramel topping, and let guests top their own desserts.

460 Calories, 27g Total Fat, 7g Protein, 47g Total Carbohydrate, 41g Sugars

0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.