Crème Brûlée Cheesecake Bars
Indulge in these rich and creamy Crème Brûlée Cheesecake Bars, perfect for any occasion!
Equipment
- 9x13-inch baking pan For baking the cheesecake bars.
- Electric mixer For mixing the cream cheese filling.
Ingredients
Main Ingredients
- 1 pouch sugar cookie mix
- 1 box instant French vanilla pudding mix
- 0.5 cup unsalted butter, melted
- 1 large egg
- 2 tbsp light brown sugar
- 2 tsp vanilla extract
- 2 blocks cream cheese, softened
- 1 large egg
- 3 large egg yolks (save whites for another use)
- 0.5 cup sour cream
- 0.5 cup granulated sugar
- 2 tsp vanilla extract
- 0.5 cup toffee bits
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch pan with aluminum foil and spray with cooking spray.
- In a large bowl, mix the sugar cookie mix, instant French vanilla pudding mix, melted butter, egg, brown sugar, and vanilla extract until a thick dough forms.
- Press the dough into the prepared pan evenly, smoothing it out to ensure a uniform crust.
- In the same bowl, beat the cream cheese, egg, egg yolks, sour cream, granulated sugar, and vanilla extract with an electric mixer until smooth and well combined.
- Pour the cream cheese mixture over the crust in the pan. Bake for 40-45 minutes, checking for doneness starting at 30 minutes.
- Sprinkle the toffee bits evenly over the top and let the bars cool at room temperature for about 30 minutes.
- Refrigerate the bars for at least 3 hours until chilled before serving. Store covered in the fridge for up to 1 week.
Notes
For best results, ensure the cream cheese is very soft to blend smoothly with the other filling ingredients.