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Crème Brûlée Cheesecake Bars

Name: Crème Brûlée Cheesecake Bars
Prep time: 15 min
Total time: 3 h 25 min
Yield: 36
Cuisine: French
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 tablespoons packed brown sugar; 1/2 cup butter or margarine, melted; 2 1/2 teaspoons vanilla; 2 eggs plus 3 egg yolks; 2 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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Prep 15 min
Total 3 hr 25 min
Servings 36

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

By Betty Crocker Kitchens

Updated Jan 8, 2018

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 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Make With

Betty Crocker Cookie Mix

Steps

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.