Crème Brûlée Cheesecake Bars

By dizzybetts

Ingredients

• 1 1
• pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1 1
• box (4-serving size) French vanilla instant pudding and pie filling mix
• 2 2
• tablespoons packed brown sugar
• 1/2 1/2
• cup butter or margarine, melted
• 2 1/2 2 1/2
• teaspoons vanilla
• 2 2
• eggs plus 3 egg yolks
• 2 2
• packages (8 oz each) cream cheese, softened
• 1/2 1/2
• cup sour cream
• 1/2 1/2
• cup sugar
• 2/3 2/3
• cup toffee bits, finely crushed
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Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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.
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.
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.oublecheck your email address and try again.