Crème Brûlée Cheesecake Bars

Name: Crème Brûlée Cheesecake Bars
Prep time: 15 min
Cook time: 45 min
Total time: 4 h
Yield: 24 serving
Ingredients: one 17.5 ounce pouch sugar cookie mix; one 3.5 ounce box instant French vanilla pudding mix; ½ cup unsalted butter; 1 large egg; 2 tablespoons light brown sugar; 2 teaspoons vanilla extract; two 8-ounce blocks cream cheese; 1 large egg; 3 large egg yolks; ½ cup sour cream; ½ cup granulated sugar; 2 teaspoons vanilla extract; ½ cup Toffee bits

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
3 hrs
Total Time
4 hrs
Servings
24
Calories
254 kcal
Course
Dessert

Crème Brûlée Cheesecake Bars

Jade Rice

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Crème Brûlée Cheesecake Bars - EASY bars that taste like crème brûlée met a cheesecake on the way to the oven with a sugar cookie crust!! Rich, sinfully decadent, and a great make-ahead dessert for parties and events!!

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Ingredients

Servings

Crust

one 17.5 ounce pouch sugar cookie mix
one 3.5 ounce box instant French vanilla pudding mix
½ cup unsalted butter melted
1 large egg
2 tablespoons light brown sugar
2 teaspoons vanilla extract

Filling

two 8-ounce blocks cream cheese at room temp and very soft
1 large egg
3 large egg yolks discard whites or save for another use
½ cup sour cream
½ cup granulated sugar
2 teaspoons vanilla extract
½ cup Toffee bits

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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

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Serving 1 Calories 254kcal (13%) Carbohydrates 25g (8%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 7g Cholesterol 81mg (27%) Sodium 179mg (7%) Sugar 19g (38%)