crème brûlée cheesecake bars

(1 RATING)
73 Pinches
Woonsocket, RI
Updated on Jan 11, 2012

Scrumptious! Recipe Source~ singingwithbirds.com

prep time 15 Min
cook time 35 Min
method ---
yield 36 bars

Ingredients

  • 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 tablespoons packed brown sugar
  • 1/2 cup butter or margarine, melted
  • 2 1/2 teaspoons vanilla
  • 2 - eggs plus 3 egg yolks
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 2/3 cup toffee bits, finely crushed

How To Make crème brûlée cheesecake bars

  • Step 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.
  • Step 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.
  • Step 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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Category: Puddings

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