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crème brûlée cheesecake bars

(1 rating)
Recipe by
Angela Pietrantonio
Woonsocket, RI

Scrumptious! Recipe Source~

(1 rating)
yield 36 bars
prep time 15 Min
cook time 35 Min

Ingredients For crème brûlée cheesecake bars

  • 1
    pouch (1 lb 1.5 oz) betty crocker® sugar cookie mix
  • 1 box
    (4-serving size) french vanilla instant pudding and pie filling mix
  • 2 Tbsp
    packed brown sugar
  • 1/2 c
    butter or margarine, melted
  • 2 1/2 tsp
  • 2
    eggs plus 3 egg yolks
  • 2 pkg
    (8 oz each) cream cheese, softened
  • 1/2 c
    sour cream
  • 1/2 c
  • 2/3 c
    toffee bits, finely crushed

How To Make crème brûlée cheesecake bars

  • 1
    Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
  • 2
    In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
  • 3
    Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator. 5 points per bar

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