Crème Brûlée Cheesecake Bars
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
3 hrs
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Total Time
4 hrs
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Servings
24
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Calories
254 kcal
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Course
Dessert
Crème Brûlée Cheesecake Bars
Description
The crust is made by mixing a sugar cookie mix with instant vanilla pudding mix, melted butter, egg, brown sugar, and vanilla extract, forming a dough pressed into a 9x13 pan. The pudding mix adds subtle custardy notes and moisture balance to the crust.
The filling uses softened cream cheese blended with egg yolks, whole egg, sour cream, sugar, vanilla, and studded with toffee bits for crunchy sweetness. Beat thoroughly for a smooth texture. Baking occurs at 350°F until the cheesecake layer is set and not jiggly, but care is taken to avoid overbaking to maintain creaminess.
The resulting bars offer a rich custard flavor with creamy smoothness and the contrast of buttery cookie crust and crunchy toffee. They are suitable for cutting into squares and serving as a dessert or snack.
Ingredients
Crust
- sugar cookie mix one 17.5 ounce pouch
- instant French vanilla pudding mix one 3.5 ounce box
- ½ cup butter melted, unsalted
- 1 egg large
- 2 tablespoons light brown sugar
- 2 teaspoons vanilla extract
Filling
- cream cheese at room temp and very soft, two 8-ounce blocks
- 1 egg large
- 3 egg discard whites or save for another use, large yolks
- ½ cup sour cream
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup Toffee bits
Instructions
Crust
- Preheat oven to 350F, line a 9x13-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- To a large bowl, add all the crust ingredients and stir to combine until a thick dough forms. Turn dough out into prepared pan into an even flat layer; set aside.
Filling
- To the same large bowl (wipe it out with a paper towel if necessary), add all ingredients except the toffee bits, and beat with a handheld electric mixer on high speed until the blended and smooth. Tip - Make sure your cream cheese is very soft otherwise it will be hard to fully emulsify the cream cheese and you'll end up with little 'blobs' that are hard to blend.
- Turn filling out over the crust and bake for about 40 to 45 minutes or until the center is set and not jiggly. Start checking for doneness at 30 minutes and bake as necessary. Note - I adapted this recipe from another website and that site says to bake for 30 to 35 minutes but the center of my bars was still way too loose at 35 minutes and I needed to bake for 45 minutes; bake as long as necessary given your oven and how your bars look.
- Immediately evenly sprinkle the toffee bits and allow bars to cool at room temp for about 30 minutes.
- Cover and refrigerate for at least 3 hours or until chilled before serving. Bars will keep airtight in the fridge for up to 1 week.
- Adapted from Betty Crocker
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 254kcal | 13% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 81mg | 27% |
| Sodium | 179mg | 7% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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