Wednesday, December 22, 2010

Crème Brûlée Cheesecake Bars


[Picture from]
Prep Time 15 Minutes
Total Time 3:25 Hrs:Mins
Makes 36 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 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
What to do:
  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.  cheesecake bars 002
  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. cheesecake bars 005cheesecake bars 008
  3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits.

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Finished Product!
4. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
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Note: I used toffee and chocolate pieces to put on top!
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simple as 1 2 3

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Paige said...

These look so yummy! Stopping by from Mine for the Making's giveaway posts. I am your newest follower - #50!! Woo-hoo!

Merry Christmas to you and your family.

Melissa Stewart said...

Thank you!!! =) Have a Merry Christmas to you and your family too!