Oh, my, oh my oh my are these Creme Brulee Cheesecake Bars good! Crunchy toffee topping, creamy cheesecake, sugar cookie crust - what's not to like?
These easy-to-make bars originated at the Betty Crocker web site, but I think my changes in ingredients and instructions make them a little bit better. It's hard not to sneak to the refrigerator and grab one!
Creamy filling and that carmely crunchy top with a nice base to hold it all. Incredibly delicious!
These are best eaten the same day you make them.
- 1 pouch, (1 lb. 1.5 oz) Betty Crocker sugar cookie mix
- 1 box, (4-serving size) vanilla instant pudding and pie filling mix
- 2 tablespoon packed brown sugar
- ½ C butter, melted
- 3 teaspoon vanilla
- 2 eggs plus 3 egg yolks
- 1 (8 oz.) package cream cheese
- 1 (8 oz.) package Neufchatel cream cheese
- ½ C sour cream
- ½ C sugar
- 1 C toffee bits, , finely crushed
- Heat oven to 350 F.
- Cover 13x9” pan with aluminum foil with foil extending from edges for easy removal after cooking bars.
- In a large bowl, combine cookie mix, pudding mix, brown sugar, melted butter, 1 tsp. of the vanilla and 1 whole egg – mix until soft dough forms. Press all but 1 Cup dough in bottom and ½ “ up the sides of the pan. (You can bake cookies out of the 1 Cup of leftover dough!).
- In a medium bowl, beat both packages of cream cheese and sugar with mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 2 teaspoon vanilla; beat until smooth. Spread over crust in pan.
- Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits.
- Turn oven to broil and slip the pan under the broiler for 1 ½ to 2 minutes until toffee is lightly melted. Remove from broiler and let cool for 30-45 minutes.
- Refrigerate about 3 hours or until chilled. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.
Tips and Stuff:
I scored the bars before putting under the broiler, because the toffee gets crackly and is hard to cut later without destroying the topping.
You can use the entire batch of cookie dough for the crust, but I found it to be too thick if all of it was used.
Mine was done in 30 minutes.
You could use lite sour cream in this also and it would be just as good.
I did find that after being refrigerated overnight, the toffee topping became soft, but was still great!
If you want that great crackling brulee topping, serve it the same day after cooling in the refrigerator three hours or so.
Nutrition Information:Yield: 32 Serving Size: 1 bar
Amount Per Serving: Calories: 123Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 69mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g
Nutrition Values are Approximate