These easy to make Creme Brulee Cheesecake Bars are a great addition to your holiday cookie list. Rich, creamy cheesecake is set on a vanilla sugar cookie crust then topped with sweet toffee pieces. It's like sugar cookie met cheesecake and had a baby!
1pouchBetty Crocker® sugar cookie mix1 lb. 1.5 oz found in cookie or baking aisle
1boxVanilla Instant Pudding4-serving size
2Tablespoonsbrown sugarpacked
½cupbuttermelted
2 ½teaspoonsvanilla
2eggs
3egg yolks
16ozcream cheesesoftened (2 pkgs)
½cupsour cream
½cupsugar
12oztoffee bitsYou can also crush the toffee bits using a rolling pin & a ziploc bag
Instructions
Heat oven to 350 degrees.
Lightly spray bottom and sides of 13×9-inch pan with non-stick spray and line with parchment. The parchment should stick up above the edge of the pan to help to lift the cookies out.
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 ½″ up sides of pan.
Using an electric mixer, beat cream cheese, sour cream and sugar with mixer until smooth.
Add remaining whole egg, 3 egg yolks and remaining 1 ½ teaspoons vanilla and beat until smooth.
Pour over sugar cookie crust and level out.
Bake 30-35 minutes or until center is set.
Remove from oven and immediately sprinkle top with whole or crushed toffee bits. (Toffee bits can be crushed with rolling pin in ziploc bag)
Cool 30 minutes then place in refrigerate for about 3 hours or until chilled.