These Crème Brûlée Cheesecake Bars combine the velvety richness of classic crème brûlée with the indulgence of creamy cheesecake. A sugar cookie crust infused with vanilla pudding creates a sweet, chewy base, while the cheesecake layer adds smoothness and a hint of tang. Topped with crunchy toffee bits, these bars are the perfect treat for dessert lovers who crave a little sophistication in every bite.
Ingredients
For the Crust:
- 1 (17.5-ounce) pouch sugar cookie mix
- 1 (3.5-ounce) box instant French vanilla pudding mix
- ½ cup unsalted butter, melted
- 1 large egg
- 2 tablespoons light brown sugar
- 2 teaspoons vanilla extract
For the Filling:
- 2 (8-ounce) blocks cream cheese, room temperature and very soft
- 1 large egg
- 3 large egg yolks (discard whites or save for another use)
- ½ cup sour cream
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup toffee bits
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large mixing bowl, combine the sugar cookie mix, French vanilla pudding mix, melted butter, egg, brown sugar, and vanilla extract. Stir until a soft dough forms. Press the dough evenly into the bottom of the prepared pan to form the crust. Use your fingers or the back of a spoon to smooth it out.
- Pre-Bake the Crust: Bake the crust for 10 minutes, then remove it from the oven and set aside to cool slightly while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add the egg, egg yolks, sour cream, granulated sugar, and vanilla extract. Mix until smooth and fully combined.Gently spread the cream cheese mixture over the pre-baked crust, smoothing the top with a spatula.
- Add Toffee Bits and Bake: Sprinkle the toffee bits evenly over the top of the cream cheese filling.Return the pan to the oven and bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
- Cool and Chill: Allow the bars to cool at room temperature for 30 minutes, then transfer them to the refrigerator to chill for at least 3 hours or overnight. Chilling ensures the cheesecake layer sets perfectly.
- Serve: Once fully chilled, lift the bars out of the pan using the parchment overhang. Slice into squares or rectangles and serve.Optional: Add a light dusting of sugar on top and torch with a kitchen blowtorch for an authentic “crème brûlée” caramelized finish.
Conclusion
These Crème Brûlée Cheesecake Bars bring together a delightful combination of textures and flavors—chewy cookie crust, silky cream cheese filling, and crunchy toffee topping. Whether for special occasions, potlucks, or a simple treat, they’re guaranteed to impress and satisfy any sweet tooth!
Crème Brûlée Cheesecake Bars: A Sweet and Crunchy Delight
Decadent cheesecake bars with a sugar cookie crust,creamy vanilla filling, and a sprinkle of toffee bits for a crème brûlée-inspired finish.
Ingredients
For the Crust:
- 1 17.5-ounce pouch sugar cookie mix
- 1 3.5-ounce box instant French vanilla pudding mix
- ½ cup unsalted butter melted
- 1 large egg
- 2 tablespoons light brown sugar
- 2 teaspoons vanilla extract
For the Filling:
- 2 8-ounce blocks cream cheese, room temperature and very soft
- 1 large egg
- 3 large egg yolks discard whites or save for another use
- ½ cup sour cream
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ cup toffee bits
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large mixing bowl, combine the sugar cookie mix, French vanilla pudding mix, melted butter, egg, brown sugar, and vanilla extract. Stir until a soft dough forms. Press the dough evenly into the bottom of the prepared pan to form the crust. Use your fingers or the back of a spoon to smooth it out.
- Pre-Bake the Crust: Bake the crust for 10 minutes, then remove it from the oven and set aside to cool slightly while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add the egg, egg yolks, sour cream, granulated sugar, and vanilla extract. Mix until smooth and fully combined. Gently spread the cream cheese mixture over the pre-baked crust, smoothing the top with a spatula.
- Add Toffee Bits and Bake: Sprinkle the toffee bits evenly over the top of the cream cheese filling. Return the pan to the oven and bake for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
- Cool and Chill: Allow the bars to cool at room temperature for 30 minutes, then transfer them to the refrigerator to chill for at least 3 hours or overnight. Chilling ensures the cheesecake layer sets perfectly.
- Serve: Once fully chilled, lift the bars out of the pan using the parchment overhang. Slice into squares or rectangles and serve. Optional: Add a light dusting of sugar on top and torch with a kitchen blowtorch for an authentic “crème brûlée” caramelized finish.