Impossibly Easy Toffee Bar Cheesecake

Gluten Free
Impossibly Easy Toffee Bar Cheesecake
345 min.
8
410kcal

Suggestions


Indulge your sweet tooth with our Impossibly Easy Toffee Bar Cheesecake, a delightful dessert that combines the rich flavors of cream cheese and chocolate-covered English toffee in a gluten-free treat. This cheesecake is not only a feast for the eyes but also a heavenly experience for your taste buds. With a creamy texture and a hint of caramel, it’s the perfect way to satisfy your cravings after a long day.

What makes this cheesecake truly special is its effortless preparation. In just a few simple steps, you can create a dessert that looks and tastes like it came from a gourmet bakery. The blend of milk, vanilla, and brown sugar creates a luscious base, while the addition of coarsely chopped toffee adds a delightful crunch that contrasts beautifully with the smooth filling. Topped with a drizzle of caramel, this cheesecake is sure to impress your family and friends.

Ready in just over five hours, including chilling time, this dessert is perfect for gatherings or special occasions. Each slice is a decadent treat, boasting 410 calories that are well worth the indulgence. Whether you’re hosting a dinner party or simply treating yourself, our Impossibly Easy Toffee Bar Cheesecake is a must-try that will leave everyone asking for seconds!

Ingredients

  • 0.3 cup milk 
  • teaspoons vanilla 
  •  eggs 
  • 0.8 cup brown sugar packed
  • 16 oz cream cheese softened cut into 16 pieces,
  • 4.2 oz heath candy bars english coarsely chopped
  • 0.5 cup mrs richardson's butterscotch caramel sauce 
  • 0.3 cup frangelico 

Equipment

  • oven
  • knife
  • blender

Directions

  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.
  4. Pour into pie plate.
  5. Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
  6. 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.
  7. Refrigerate at least 4 hours.
  8. Serve with caramel topping. Store in refrigerator.

Nutrition Facts

Calories410kcal
Protein5.41%
Fat55.11%
Carbs39.48%

Properties

Glycemic Index
8.13
Glycemic Load
0.98
Inflammation Score
-4
Nutrition Score
4.4347825957381%

Nutrients percent of daily need

Calories:410.14kcal
20.51%
Fat:25.64g
39.45%
Saturated Fat:14.36g
89.77%
Carbohydrates:41.32g
13.77%
Net Carbohydrates:40.97g
14.9%
Sugar:39.72g
44.14%
Cholesterol:102.52mg
34.17%
Sodium:302.53mg
13.15%
Alcohol:0.34g
100%
Alcohol %:0.35%
100%
Protein:5.67g
11.33%
Vitamin A:845.93IU
16.92%
Selenium:8.83µg
12.61%
Vitamin B2:0.19mg
11.3%
Phosphorus:96.54mg
9.65%
Calcium:95.43mg
9.54%
Vitamin B5:0.57mg
5.7%
Vitamin B12:0.29µg
4.82%
Vitamin E:0.61mg
4.09%
Potassium:139.69mg
3.99%
Vitamin B6:0.06mg
3.19%
Zinc:0.46mg
3.09%
Folate:10.76µg
2.69%
Magnesium:10.02mg
2.51%
Iron:0.4mg
2.24%
Vitamin D:0.3µg
2.03%
Manganese:0.03mg
1.61%
Vitamin B1:0.02mg
1.45%
Copper:0.03mg
1.43%
Fiber:0.35g
1.39%
Vitamin K:1.25µg
1.19%