Creme Brulee Cheesecake Bars Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Dec. 30, 2010
These were good but I thought the crust was to tough. The taste was great but I think next time I will try adding a whole egg to see if it improves the texture of the crust. Still have some left over in the fridge so that means hubby wasn't overly thrilled with the recipe. I used Heath bars chopped in my food processor, worked great.
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Photo by Sweettreats
Home Town: Orangevale, California, USA
Living In: Antelope, California, USA
Reviewed: Dec. 29, 2010
absolutely outstanding. the crust is fantastic and these are easy to make. they disappeared quickly from my countertops :)
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6 users found this review helpful

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Photo by BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA
Living In: Pipersville, Pennsylvania, USA
Photo by mominml
Reviewed: Dec. 28, 2010
We all really loved these, and different from others, we really liked the crust. The only thing we didn't like was the fact, as another mentioned, that the toffee bits became watery and a little soft the second day. They were great the first day.
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3 users found this review helpful

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Photo by mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Moses Lake, Washington, USA

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Reviewed: Dec. 23, 2010
These are pretty good. I think if I make these again, I'll use a different crust. The crust is pretty "chewy" and a little tough. Also, the toffee bits become a little watery after refrigeration. (I used HEATH toffee bits.) These set up fairly firm, but I'd prefer them a little more firm. (Easily fixed.) Overall, my family really loves them, but I'm the one who would like to make the above changes.
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Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Nov. 29, 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.
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24 users found this review helpful

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Cooking Level: Beginning

Reviewed: Nov. 20, 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!!!!
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Cooking Level: Professional

Home Town: Bloomfield Hills, Michigan, USA
Living In: Troy, Michigan, USA

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Photo by rouxdat
Reviewed: Nov. 17, 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.
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25 users found this review helpful

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Cooking Level: Expert

Home Town: Monterey, California, USA

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