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Impossibly Easy Toffee Bar Cheesecake

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“A Bisquick in the blender cheesecake with bits of crunchy chocolate-covered toffee. For complete decadence, pour on the caramel topping.”

Ingredients Nutrition

  • 14 cup milk
  • 2 teaspoons vanilla
  • 2 eggs
  • 34 cup packed brown sugar
  • 14 cup Bisquick baking mix
  • 2 (8 ounce) packages cream cheese, cut into 16 pieces, softened
  • 3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped (Heath Bars or Skor Bars)
  • 12 cup caramel ice cream topping (optional)


  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.
  3. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
  4. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
  5. Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly.
  6. Cool completely, about 1 hour.
  7. Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.

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