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SRC: Creme Brulee Cheesecake Bars

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 It’s time once again for Secret Recipe Club.  A club where you are assigned a blog and ‘secretly’ make or bake something from that blog and post about it with other bloggers on a given day.

This month I had the blog, Little Bit of Everything.  Julie is a midwesterner, like myself, and enjoys cooking and baking, also like myself.  There were a lot of delicious options on her blog, but I settled on cheesecake bars.  All the goodness of cheesecake without the fussiness of the springform pan.  Did I mention they are topped with toffee bits?  So delicious!

Creme Brulee Cheesecake Bars
by Becca {Crumbs and Chaos}
Keywords: dessert cream cheese brownies/bars
6017000
Ingredients
  • 1 pouch (1 lb. 1.5 oz.) Betty Crocker SUGAR COOKIE MIX
  • 1 box (4 serving size) FRENCH VANILLA PUDDING MIX
  • 2 Tablespoons PACKED BROWN SUGAR
  • 1/2 cup BUTTER, melted
  • 2 1/2 teaspoons VANILLA
  • 2 EGGS plus 3 EGG YOLKS
  • 2 (8 oz.) blocks CREAM CHEESE, softened
  • 1/2 cup SOUR CREAM
  • 1/2 cup SUGAR
  • 2/3 cup TOFFEE BITS, finely crushed
Instructions
Preheat oven to 350°. Line a 9×13 baking pan with foil and lightly grease with cooking spray.
In a large bowl, combine cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of vanilla and 1 whole egg until soft dough forms. Press dough into bottom and 1/2 inch up the sides of the pan.
In a medium bowl (or the bowl of a stand mixer), beat together cream cheese, sour cream and sugar on medium speed until smooth. Add remaining whole egg, the 3 egg yolks and 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust layer.
Bake 30-35 minutes or until set in center. Immediately sprinkle with crushed toffee bits. (I crushed mine in the food processor.) Cool for 30 minutes.
Refrigerate for 3 hours until well chilled. Remove from pan by pulling up on foil, cut into pieces. Store in refrigerator.
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Comments

  33. Absolutely Divine – I would sooo enjoy this awesome dessert. I’m wild about cream cheese – and creme brulee? Well…..how could it be any better???

  34. I made this for work–several people said how awesome they were and I had many recipe requests. This is a keeper!

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