Creme Brulee Cheesecake Bars

Betty Crocker’s tip: To crush the toffee bits, place in a small resealable ziplock bag; pound with a rolling-pin or the flat side of a meat mallet.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 T packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 tsp vanilla
2 whole eggs
2, 8oz packages cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
3 egg yolks
2/3 cup toffee bits, finely crushed

1. Heat oven to 350. Lightly spray bottom and sides of a 13×9 pan with cooking spray.

2. In a large bowl, stir cookie mix, pudding mix, brown sugar, butter, 1 tsp of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2″ up sides of pan.

3. In a small bowl, beat cream cheese, sour cream and granulated sugar with an electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 tsp vanilla; beat until smooth. Spread over crust in pan.

4. Bake 30-35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Cut into 9 rows by 4 rows. Store covered in refrigerator.


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Filed under Cake, Cheese, Christmas, Cookies, Dessert, Entertaining, Thanksgiving

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