Crème Brûlée Cheesecake Bars

 Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.



Ingredients

  • 1
    pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • 1
    box (4-serving size) French vanilla instant pudding and pie filling mix
  • 2
    tablespoons packed brown sugar
  • 1/2
    cup butter or margarine, melted
  • 2 1/2
    teaspoons vanilla
  • 2
    eggs plus 3 egg yolks
  • 2
    packages (8 oz each) cream cheese, softened
  • 1/2
    cup sour cream
  • 1/2
    cup sugar
  • 2/3
    cup toffee bits, finely crushed

Steps


1 Heat oven to 350°F. 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. 


2 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 teaspoons vanilla; beat until smooth. Spread over crust in pan.


3 Bake 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. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.


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