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
TOFFEE CHEESECAKE BARS RECIPE - (4.4/5)
Provided by Mary Anne Daino
Number Of Ingredients 10
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.
ENGLISH TOFFEE CHEESECAKE
I've made this dream twice and can't wait for the excuse to make it a third time!! Even after having a piece in the freezer for two months, it was still delicious!
Provided by Lisa Pizza
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- For Crust: Preheat oven to 350 degrees F.
- Combine first five ingredients in med bowl.
- Add butter and stir until moist clumps form.
- Press into bottom and 1 inch up sides of 10 inch springform pan.
- Bake 5 mins, or until set.
- Set aside.
- Reduce oven temp to 325 degrees F.
- For Filling: Beat cream cheese and sugar in large bowl until blended.
- Beat in one egg at a time, until blended.
- Beat in both extracts.
- Pour half of mixture into prepared crust.
- Sprinkle with 1/2 inch toffee pieces.
- Top with remainder of cream cheese mixture.
- Bake until edges are puffed but center is barely set- approx 55 minutes.
- Topping: Mix sour cream, sugar and vanilla in medium bowl until smooth.
- Pour topping over hot cheesecake and bake another 5 minutes, until just set.
- Transfer to cooling rack for 10 minutes.
- Run knife around edges.
- Chill overnight.
- Remove pan sides and place on serving platter.
- Sprinkle with extra crushed toffee.
- Enjoy!
Nutrition Facts : Calories 703.7, Fat 51.2, SaturatedFat 27.2, Cholesterol 191.2, Sodium 463, Carbohydrate 53.9, Fiber 1.2, Sugar 47.1, Protein 10
BUTTERSCOTCH-TOFFEE CHEESECAKE BARS
I took a cheesecake bar recipe and added a new flavor combo to transform it! The butterscotch and toffee really taste divine here. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, oil and 1 egg; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking pan. Bake 10 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and sugar until smooth. Add remaining egg; beat on low speed just until combined. Fold in 1/2 cup toffee bits. Spread over crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set., Sprinkle with butterscotch chips and remaining toffee bits. Return to oven; bake 1 minute longer. Cool on a wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars.
Nutrition Facts : Calories 257 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 297mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
TOFFEE-TOPPED CHEESECAKE BARS
Make and share this Toffee-Topped Cheesecake Bars recipe from Food.com.
Provided by Bake-a-holic
Categories Bar Cookie
Time 1h20m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 126.7, Fat 7.4, SaturatedFat 4.4, Cholesterol 31.2, Sodium 81.1, Carbohydrate 13.6, Fiber 0.5, Sugar 9.5, Protein 2.3
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
TOFFEE-TOPPED CHEESECAKE BARS
My all-time favorite, hands-down, go-to bar cookie! These are in category all by themselves! Stash a couple aside for yourself, or you might not get any! *Cut smaller for holiday cookie trays and place into large paper (or foil) candy cups. A must-try recipe for you! Merry Christmas and Happy Holidays! (photo from bing images)
Provided by Kelly Williams
Categories Other Desserts
Time 1h
Number Of Ingredients 10
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.
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
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TOFFEE CHEESECAKE BARS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
レビュー数 2合計時間 1 時間 10 分
- In a large bowl, combine the flour, powdered sugar, cocoa, and baking soda. Whisk together. Add the butter and stir with a rubber spatula until the butter is well mixed and crumbly. Spray a 9.5X9.5 Square baking pan and press the crust mixture into the pan and bake for 15 minutes.
- Beat the cream cheese until smooth. Add the sweetened condensed milk, eggs, vanilla, and beat until the mixture is smooth, but do not over-beat the mixture. Stir in 3/4 c. of the toffee bits and pour the cream cheese mixture over the warm crust. Bake for 20-25 minutes or until set.
- Remove from oven. Cool for 15 minutes and sprinkle the remaining toffee bits evenly over the top of the cheesecake. Cool completely and place in the fridge over night or several hours. Cut into desired sized bars and serve!
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対象人数 24合計時間 4 時間カテゴリ Tags
- Combine cookie mix, graham cracker crumbs and butter in large bowl until crumbly. Set aside 1-1/2 cups crumb mixture. Stir 1/3 cup toffee bits into remaining crumb mixture and press evenly into prepared pan. Bake 15 minutes.
- Meanwhile, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and vanilla, beating until well blended. Stir in 3/4 cup toffee bits. Pour cream cheese mixture over hot crust. Sprinkle reserved crumb mixture and remaining toffee bits evenly over cream cheese mixture.
- Bake 20 to 25 minutes or until set and edges just begin to brown. Cool completely in pan on wire rack. Refrigerate several hours or until cold. Cut into bars. Cover; store leftover bars in refrigerator.
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