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Crème Brûlée Cheesecake Bars
4.8 (1277 reviews)
Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.
Total Time205
Servings36
200
Caloriesper servingNutrition Information
200
Calories
2
Fat
22 g
Carbs
2 g
Protein
0 g
Fiber
16 g
Sugar
Ingredients
- 1 pouch (17.5 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
Instructions
- 1Heat 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.
- 2In 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.
- 3Bake 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.