Toffee Bar Cheesecake

 2 packs of cream cheese

 ¼ cup of Original Bisquick mix

2 eggs

¼ cup of milk

3 bars of chocolate  

English toffee candy

2 teaspoons of vanilla

¾ cup of brown sugar (packed)

½ cup o caramel topping

1. Preheat the oven to 160 C.

2. Spray just the bottom of the pie plate with baking spray.

3. Place vanilla, milk, brown sugar, eggs and the Bisquick mix into a blender and blend on high speed for 15 seconds.

4. Add the cream cheese (softened and cut into 16 pieces) and blend the mixture further for another 2 minutes.

5. Let the mixture into the pie baking plate and sprinkle the toffee candy on top (remember to chop the candy first).

6. Use a table knife to distribute the candy evenly throughout the mixture.

7. Bake this mixture for 30 to 35 minutes or at least until approximately a couple of inches of the cheesecake are firm but the center is still soft.

8. Let the pie cool for an hour once baked.Refrigerate the cheesecake for 4 hours once cooled. Serve with the caramel topping and enjoy!

Written By: Jarrod Brake
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