Crème Brûlée Cheesecake Bars (Print View)
Creamy cheesecake, vanilla custard, toffee bits, and a cookie crust for an elegant yet easy dessert.
# What You'll Need:
→ Crust
01 -
1 (17.5-ounce) pouch sugar cookie mix
02 -
1 (3.5-ounce) box instant French vanilla pudding mix
03 -
1/2 cup unsalted butter, melted
04 -
1 large egg
05 -
2 tablespoons light brown sugar
06 -
2 teaspoons vanilla extract
→ Filling
07 -
2 (8-ounce) blocks cream cheese, at room temperature
08 -
1 large egg
09 -
3 large egg yolks
10 -
1/2 cup sour cream
11 -
1/2 cup granulated sugar
12 -
2 teaspoons vanilla extract
13 -
1/2 cup toffee bits
# Directions:
01 -
Preheat oven to 350°F. Line a 9x13-inch baking pan with aluminum foil and coat with nonstick cooking spray. Set aside.
02 -
In a large bowl, combine sugar cookie mix, instant French vanilla pudding mix, melted unsalted butter, large egg, light brown sugar, and vanilla extract. Stir until mixture forms a thick dough.
03 -
Press dough evenly into the prepared pan to create a smooth, flat base.
04 -
Wipe out the mixing bowl if needed. Add cream cheese, large egg, egg yolks, sour cream, granulated sugar, and vanilla extract. Beat with an electric mixer on high speed until smooth and fully integrated.
05 -
Pour cheesecake filling evenly over the crust and smooth the top.
06 -
Bake for 40 to 45 minutes, or until the center is set and does not jiggle. Start monitoring at 30 minutes and continue baking as needed for your oven.
07 -
Immediately sprinkle toffee bits evenly over the bars after removing from oven. Allow bars to cool at room temperature for about 30 minutes.
08 -
Cover the pan and refrigerate for at least 3 hours, or until thoroughly chilled. Cut into bars before serving. Store refrigerated up to 1 week.
# Notes:
01 -
Ensure cream cheese is very soft to achieve a smooth, lump-free filling.
02 -
Baking time may vary; use visual and textural cues to determine doneness.