CRèME BRûLéE CHEESECAKE BARS
Prize-Winning Recipe 2010! Savor the same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 36
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 55 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 16 g, TransFat 1 g
CREME BRULEE CHEESECAKE BARS
Make and share this Creme Brulee Cheesecake Bars recipe from Food.com.
Provided by Pinay0618
Categories Bar Cookie
Time 50m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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 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.
Nutrition Facts : Calories 103.4, Fat 8.1, SaturatedFat 4.6, Cholesterol 46.5, Sodium 104.4, Carbohydrate 6.4, Sugar 6.3, Protein 1.4
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- Preheat oven to 350F, line a 9x13-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- To a large bowl, add all the crust ingredients and stir to combine until a thick dough forms. Turn dough out into prepared pan into an even flat layer; set aside.
- To the same large bowl (wipe it out with a paper towel if necessary), add all ingredients except the toffee bits, and beat with a handheld electric mixer on high speed until the blended and smooth. Tip - Make sure your cream cheese is very soft otherwise it will be hard to fully emulsify the cream cheese and you'll end up with little 'blobs' that are hard to blend.
- Turn filling out over the crust and bake for about 40 to 45 minutes or until the center is set and not jiggly. Start checking for doneness at 30 minutes and bake as necessary. Note - I adapted this recipe from another website and that site says to bake for 30 to 35 minutes but the center of my bars was still way too loose at 35 minutes and I needed to bake for 45 minutes; bake as long as necessary given your oven and how your bars look.
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