READY IN 3+ hrs

Creme Brulee Cheesecake Bars

Read Reviews (37)

"Prize-Winning Recipe 2010! Savor the same great taste of restaurant Creme Brulee in an easy-to-make bar cookie." — Betty Crocker®

Directions

Mix cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg in bowl, until soft dough forms. Press dough in bottom of greased (bottom and sides) of 13x9-inch pan.
Beat cream cheese, sour cream and sugar in bowl until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
Bake at 350 degrees F for 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. Store covered in refrigerator.

Kitchen-Friendly View

PREP 15 mins
READY IN 3 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 24, 2010

Was origanilly 4* but after making some changes the second time I made it, it definately turned into 5*'s+ > I sprayed the bottom + sides of 9 inch springform pan with cook spray. Pressed the crust up the sides about an inch & 1/2 (alittle thinner on the sides than the bottom.)Definatley use butter in the crust. Couldn't find French vanilla pudding so I did add an xtra 1/2 t. of vanilla to the crust & I upped the brown sugar to 3 Tablespoons. Took about 1/2 cup of chopped up Heath candy bar and gently pushed it into the top of the crust. > I added a Tablespoon of flour to the cream cheese mixture, needed to be alittle firmer. Cooked for 45 minutes @ 350 then sprinkled another cup or so of crushed Heath candy bar on top of cheesecake, but not on the edge of the crust. Turned oven off and left in oven for an additional 15 minutes. Refrigerated in pan till cooled. (at least 5 hours or overnight) Released sides and gently ran spatula under bottom crust to release cheesecake. What a great chocolate Creme Brulee flavor & beautiful presentation. Next time I will double up filling and make a little taller in a 10 inch springform and use for holiday dessert. ENJOY!!!!

—CIMMY

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Most Helpful Critical Review

Jan 10, 2011

I get recipes from this site weekly and have never before felt a need to comment, but in this instance I want to. I was really excited about making these, but was so disappointed in the result. I bake all the time, so while it could have been user error, I don't really think it was. I agree with a previous reviewer, the flavor is very much one of "imitation", even the cheesecake layer. My family didn't eat more than one bite, and felt like it might be the worst dessert I've ever served. :(

—leannpink

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46 Ratings

Nov 19, 2010

These are amazing! They are the perfect mix between cheesecake and creme brulee and sooo easy to make! I did not use the toffee bits because I could not find them, instead I sprinkled an even layer of sugar on top after it had cooled in the fridge and just before serving and used a blow torch as you would when making creme brulee. I would recommend checking it after 25 minutes as the edges got pretty brown on mine. Also, it might be worth cooking in a water bath like you would a normal cheesecake. These were a huge hit and everyone was very impressed.

—rouxdat

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Dec 01, 2010

These creme brulee cheesecake bars are great. A few adjustments: I used twice the toffee bits to sprinkle on top. And even more importantly, I will use a traditional graham cracker crust the next time I make these. The current sugar cookie crust is much, much too rich, and it deflects from the light yumminess of the cheesecake filling.

—Linguine24

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Jan 20, 2011

These were awesome!! I actually had a bag of Heath toffee bits for the topping but I did use my rolling pin to crush them a little more. I also made it a little less fattening by using light sour cream and light cream cheese. Just a tip: Let them cool completely before covering them with foil or plastic wrap and refrigerating them. The heat causes condensation to form and if it runs off onto the bars it makes the topping look like a soggy mess!

—FoodLover11

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Jan 04, 2011

No changes, other than using Krusteaz sugar cookie mix instead of Betty Crocker. These were excellent--my husband gave them 10 stars, although way too rich for my taste. This is an easy & delicious keeper recipe.

—L Groove

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Jan 05, 2011

Very good, accidentally bought the toffee bits with chocolate on them, other than that, followed recipe exactly.

—ACCEBER97

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Jan 03, 2011

Sinfully good and super easy. Cooling on the counter as I type and I had to taste test! I put toffee pieces only on half as many reviews said they tend to get soggy. This looks to be a great dessert for our New Years Day dinner. I love the cookie crust and did press it a bit up the sides.

—Jena

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Nutrition

Calories
190 kcal
9%

Carbohydrates
20 g
6%

Cholesterol
54 mg
18%

Fat
11.3 g
17%

Fiber
0 g
0%

Protein
2.1 g
4%

Sodium
153 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creme Brulee Cheesecake Bars

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 190
Calories from Fat: 102

% Daily Value *
Total Fat 11.3g 17 %
Saturated Fat 6.1g 31 %
Cholesterol 54mg 18 %
Sodium 153mg 6 %
** Potassium 32mg < 1 %
Total Carbohydrates 20g 6 %
** Dietary Fiber 0g 0 %
Protein 2.1g 4 %
** Sugars 12g
** Vitamin A 6 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 2 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.