Crème Brûlée Cheesecake Bars Recipe

Name: Crème Brûlée Cheesecake Bars
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 3 h 25 min
Yield: 36 servings
Ingredients: 1 pouch Betty Crocker™ Sugar Cookie Mix; 1 box (4-serving size) French vanilla instant pudding and pie filling mix; 2 tbsp (25 mL) packed brown sugar; 1/2 cup (125 mL) butter or margarine, melted; 2 1/2 tsp (12 mL) vanilla; 2 eggs plus 3 egg yolks; 2 packages (8 oz/250 g each) cream cheese, softened; 1/2 cup (125 mL) sour cream; 1/2 cup (125 mL) sugar; 2/3 cup (150 mL) toffee bits, finely crushed

Ingredients

1 pouch Betty Crocker™ Sugar Cookie Mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tbsp (25 mL) packed brown sugar
1/2 cup (125 mL) butter or margarine, melted
2 1/2 tsp (12 mL) vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz/250 g each) cream cheese, softened
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) sugar
2/3 cup (150 mL) toffee bits, finely crushed

	PREP TIME 15m	COOK TIME 1h30m	TOTAL TIME 3h25m
YIELD 36 servings

Instructions

Heat oven to 350ºF.
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.
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 teapoons vanilla; beat until smooth.
Spread over crust in pan.
Bake 30 to 35 minutes or until set in centre.
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.