Creme Brulee Cheesecake Bars

From Betty Crocker. Makes 36 bars.

Photo by Dawn D.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix

  • 1

    box (4-serving size) French vanilla instant pudding and pie filling mix

  • 2

    tablespoons brown sugar, packed

  • 1/2

    cup butter, 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 chopped

Directions

Heat oven to 350F. Lightly spray bottom and sides of 13×9-inch pan with cooking spray. In a 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. 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. 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.

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