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Crème Brûleé Cheesecake Bar

These decadent and gooey bars start with sugar cookie mix. Vanilla pudding mix is combined with the sugar cookie mix, brown sugar, melted butter, vanilla and an egg. This mixture is pressed into a casserole dish. Then cream cheese, sour cream and sugar are mixed together before adding in eggs and vanilla. The cream cheese mixture is spread on top of the crust in the pan. Immediately after baking, toffee bits are sprinkles on top of the hot mixture. Then the pan is cooled and cut into bars.
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 3 hours
Servings 36 bars

Ingredients

  • 1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
  • 1 box (4 serving size) French Vanilla Instant Pudding and Pie Filling Mix
  • 2 tbsp packed brown sugar
  • ½ cup butter melted
  • 2 ½ tsp vanilla
  • 2 eggs whole
  • 3 egg yolks
  • 2 packages (8 oz) cream cheese, softened
  • ½ cup sour cream
  • ½ cup sugar
  • ⅔ cup toffee bits finely chopped

Instructions

  1. Heat oven to 350 F. Lightly spray the bottom and sides of 13x9 baking pan with cooking spray. In a large bowl, stir cookie mix, pudding mix, brown sugar and melted butter, 1 tsp vanilla and 1 whole egg until a soft dough forms. Press dough in bottom and ½ inch up sides of pan.
  2. In a small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add whole egg, 3 egg yolks and ½ tsp vanilla; beat until smooth. Spread over crust in pan.
  3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle with crushed toffee bits. Cool 30 minutes. Refrigerate 3 hours or until chilled. Cut into 9x4 rows. Store covered in refrigerator.