Crème Brûlée Cheesecake Bars

Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie. MORE+ LESS-

By Betty Crocker Kitchens

January 8, 2018

pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

box (4-serving size) French vanilla instant pudding and pie filling mix

tablespoons packed brown sugar

1/2

cup butter or margarine, melted

2 1/2

teaspoons vanilla

eggs plus 3 egg yolks

packages (8 oz each) cream cheese, softened

1/2

cup sour cream

1/2

cup sugar

2/3

cup toffee bits, finely crushed

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1

Heat 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.
2

In 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.
3

Bake 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.