TOFFEE BAR CHEESECAKE
A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.
Provided by Dania
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 501 calories, Carbohydrate 51.1 g, Cholesterol 135.5 mg, Fat 31.1 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 345.2 mg, Sugar 43.2 g
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.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 460, Carbohydrate 47 g, Cholesterol 125 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 41 g, TransFat 1 g
IMPOSSIBLY EASY CHEESECAKE
Fast-forward to the rewarding flavor of homemade cheesecake baked the impossibly easy Bisquick® mix way.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate.
- Place milk, vanilla, eggs, sugar and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons sugar and 2 teaspoons vanilla. Serve with fruit.
Nutrition Facts : Calories 480, Carbohydrate 43 g, Cholesterol 155 mg, Fiber 0 g, Protein 9 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 400 mg
IMPOSSIBLE TOFFEE BAR CHEESECAKE
Betty Crocker says, bits of crunchy chocolate-covered toffee are the tasty surprise in an easy, foolproof cheesecake. Caramel topping and pecans is the extra WOW!! Recipe tweaked by me.
Provided by Pat Duran
Categories Pies
Time 45m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 325^. Spread bottom only of an 8-inch glass pie plate with butter. In a blender, place the first 5 ingredients. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. Sprinkle brickle bits over top, then the mini chips; gently swirl with table knife to evenly distribute. Bake 30-35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly(like regular cheesecake). Cool completely, about 1 hour. Refrigerate at least 4 hours. Serve with caramel topping and pecans and dab of whipped cream. Store in refrigerator.
NO-BAKE CHEESECAKE
Provided by Alex Guarnaschelli
Categories dessert
Time 3h50m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- For the crust: Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan with 1 tablespoon butter.
- Combine the flour and salt in a large bowl. Using your fingers, work the remaining 8 tablespoons butter into the flour until the mixture resembles coarse crumbs. Gently pat the crust into the bottom of the pan and about 1 1/2 inches up the sides. Brush the egg yolk over the crust to form a protective coating. Line the crust with a piece of foil or parchment paper and fill with raw rice or pie weights. Bake until the crust is golden brown, 15 to 18 minutes. Remove weights. Let cool 5 minutes.
- For the filling: Beat the cream cheese in an electric mixer fitted with the whisk attachment on medium speed until smooth, 3 to 5 minutes. Turn the mixer to low speed and slowly pour the orange juice into the cream cheese followed by the condensed milk. Spoon the filling over the crust, tapping the sides of the pan even out the distribution. Sprinkle the almonds over the top of the filling.
- Refrigerate until firm, 2 to 3 hours or preferably overnight.
TRIPLE-FLAVOR SHEET PAN CHEESECAKE
As if having cheesecake for a crowd wasn't cool enough, this approach gives you three different flavors to choose from!
Provided by Food Network Kitchen
Categories dessert
Time 10h40m
Yield 24 cheesecake bars
Number Of Ingredients 13
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F.
- Mix the cracker crumbs with the butter, sugar and salt in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of a 15-by-18-inch sheet pan. Use the back of a measuring cup to smooth out the crumbs. Bake the crust until golden brown, rotating the pan halfway through, 10 to 12 minutes. Cool the pan on a rack, 10 minutes.
- For the filling: Lower the oven to 325 degrees F. Blend the cream cheese and sugar in a food processor until smooth. Add the eggs and 1 cup sour cream and pulse until well combined. Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake until the cheesecake is slightly puffed on the edges (the edges will deflate as the cheesecake cools) and just set, rotating the pan halfway through, 40 to 45 minutes. Completely cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate 8 hours or up to overnight.
- Combine the raspberry jam with 1 to 2 teaspoons water in a small bowl until spreadable but not thin. Spread the jam on the left third of the cheesecake. Top with the raspberries.
- Spread the remaining 1/4 cup sour cream over the middle third of the cheesecake and top with the mango slices.
- Spread the blueberry jam over the right third of the cheesecake and top with the blueberries. Slice into bars for serving.
EASY LEMON CHEESECAKE BARS
Provided by Kelly Senyei
Time 4h25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil then grease it with cooking spray.
- In a medium bowl, stir together the crushed graham crackers and melted butter. Transfer the mixture into the prepared pan and press it firmly into an even layer.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, lemon zest, lemon juice and vanilla extract until well combined. Add the eggs one at a time, beating between each addition, then pour the cheesecake mixture atop the crust, spreading it into an even layer.
- Bake the cheesecake for 20 to 25 minutes until the center is almost set.
- Remove the cheesecake from the oven and let them cool completely before covering the pan with plastic wrap and refrigerating the cheesecake for 3 hours.
- Remove the cheesecake from the fridge, slice it into bars and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 76 mg, Sodium 206 mg, Sugar 12 g, ServingSize 1 serving
IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE
A Bisquick in the blender cheesecake with bits of crunchy chocolate-covered toffee. For complete decadence, pour on the caramel topping.
Provided by SusieQusie
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 393.8, Fat 26.2, SaturatedFat 14.4, Cholesterol 117.9, Sodium 296.5, Carbohydrate 34.7, Fiber 0.3, Sugar 31.2, Protein 6
IMPOSSIBLY EASY CREAMY TOPPED PUMPKIN CHEESECAKE
What could be easier than a cheesecake that makes its own crust while baking? And what could be more delicious than pumpkin cheesecake?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In blender, place all cheesecake ingredients. Cover; blend on high speed about 2 minutes or until smooth. (Or beat in medium bowl with hand beater 2 minutes, scraping bowl constantly.) Pour into pie plate.
- Bake about 45 minutes or just until puffed and center is dry (do not overbake). Cool on wire rack 10 minutes.
- Meanwhile, mix all topping ingredients. Carefully spread topping over cheesecake. Refrigerate at least 3 hours until chilled. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 29 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 22 g, TransFat 0 g
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