I test-tasted this recipe at Baking With Betty. It is simply to-die-for-delicious. I can’t wait to make Creme Brulee Cheesecake Bars for a party!
Creme Brulee Cheesecake Bars
- 1 pouch Betty Crocker sugar cookie mix
- 1 box (4 oz) French vanilla instant pudding and pie filling mix
- 2 T. packed brown sugar
- 1/2 cup butter, melted
- 2 1/2 t. vanilla
- 2 eggs plus 3 egg yolks
- 2 pkgs (8 oz each) cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 2/3 cup toffee bits, finely crushed
Heat oven to 350 degrees. Lightly spray bottom and sides of a 13×9 pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 t. of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
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 t. vanilla; beat until smooth. Spread over crust in pan.
Bake 30-35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Cut into 9 rows by 4 rows. Store covered in the refrigerator.
Enjoy and try not to eat the whole pan!