crème brûlée cheesecake bars
(1 rating)
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Scrumptious! Recipe Source~ singingwithbirds.com
(1 rating)
yield
36 bars
prep time
15 Min
cook time
35 Min
Ingredients For crème brûlée cheesecake bars
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1pouch (1 lb 1.5 oz) betty crocker® sugar cookie mix
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1 box(4-serving size) french vanilla instant pudding and pie filling mix
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2 Tbsppacked brown sugar
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1/2 cbutter or margarine, melted
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2 1/2 tspvanilla
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2eggs plus 3 egg yolks
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2 pkg(8 oz each) cream cheese, softened
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1/2 csour cream
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1/2 csugar
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2/3 ctoffee bits, finely crushed
How To Make crème brûlée cheesecake bars
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1Heat 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.
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2In 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.
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3Bake 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. 5 points per bar
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