Creme Brulee Cheesecake Bars

Creme Brulee Cheesecake Bars

37 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    3 h 25 m
Recipe by  Betty Crocker®

“Prize-Winning Recipe 2010! Savor the same great taste of restaurant Creme Brulee in an easy-to-make bar cookie.”

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Ingredients

Adjust Servings

Original recipe yields 3 dozen

Directions

  1. Mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg in bowl, until soft dough forms. Press dough in bottom of greased (bottom and sides) of 13x9-inch pan.
  2. Beat cream cheese, sour cream and sugar in bowl 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 at 350 degrees F for 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. Store covered in refrigerator.

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Reviews (37)

Rate This Recipe
CIMMY
33

CIMMY

Was origanilly 4* but after making some changes the second time I made it, it definately turned into 5*'s+ > I sprayed the bottom + sides of 9 inch springform pan with cook spray. Pressed the crust up the sides about an inch & 1/2 (alittle thinner on the sides than the bottom.)Definatley use butter in the crust. Couldn't find French vanilla pudding so I did add an xtra 1/2 t. of vanilla to the crust & I upped the brown sugar to 3 Tablespoons. Took about 1/2 cup of chopped up Heath candy bar and gently pushed it into the top of the crust. > I added a Tablespoon of flour to the cream cheese mixture, needed to be alittle firmer. Cooked for 45 minutes @ 350 then sprinkled another cup or so of crushed Heath candy bar on top of cheesecake, but not on the edge of the crust. Turned oven off and left in oven for an additional 15 minutes. Refrigerated in pan till cooled. (at least 5 hours or overnight) Released sides and gently ran spatula under bottom crust to release cheesecake. What a great chocolate Creme Brulee flavor & beautiful presentation. Next time I will double up filling and make a little taller in a 10 inch springform and use for holiday dessert. ENJOY!!!!

rouxdat
25

rouxdat

These are amazing! They are the perfect mix between cheesecake and creme brulee and sooo easy to make! I did not use the toffee bits because I could not find them, instead I sprinkled an even layer of sugar on top after it had cooled in the fridge and just before serving and used a blow torch as you would when making creme brulee. I would recommend checking it after 25 minutes as the edges got pretty brown on mine. Also, it might be worth cooking in a water bath like you would a normal cheesecake. These were a huge hit and everyone was very impressed.

Linguine24
24

Linguine24

These creme brulee cheesecake bars are great. A few adjustments: I used twice the toffee bits to sprinkle on top. And even more importantly, I will use a traditional graham cracker crust the next time I make these. The current sugar cookie crust is much, much too rich, and it deflects from the light yumminess of the cheesecake filling.

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 190 cal
  • 9%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 20 g
  • 6%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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