Addies Toffee Top Cheesecake Bar Recipes

TOFFEE-TOPPED CHEESECAKE BARS

Toffee-Topped Cheesecake Bars image

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

Ingredients

1 1/4 cups flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
3/4 cup butter
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups English toffee bits, divided

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

IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE

Impossibly Easy Toffee Bar Cheesecake image

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

Ingredients

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

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

TOFFEE BAR CHEESECAKE

Toffee Bar Cheesecake image

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

Ingredients

2 cups graham cracker crumbs
½ cup white sugar
½ cup butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
7 (1.4 ounce) bars chocolate covered toffee bar, crushed

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

Impossibly Easy Toffee Bar Cheesecake image

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

Ingredients

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup packed brown sugar
1/4 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)
1/2 cup caramel ice cream topping (optional)

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

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