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Crème Brûlée Cheesecake Bars

Betty Crocker Kitchens
Updated Jan 8, 2018
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Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.

Crème Brûlée Cheesecake Bars

  • Prep Time 15 min
  • Total 3 hr 25 min
  • Servings 36
  • Ingredients 10
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Ingredients

  • 1 pouch (17.5 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition

200 Calories
11g Total Fat
2g Protein
22g Total Carbohydrate
16g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    To easily crush the toffee bits, put them in a food-safe plastic bag. Seal the bag and finely crush with a rolling pin or meat mallet.
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