Sunday, October 3, 2010

Creme Brulee Cheesecake Bars

This week's SMS recipe is Coconut Pecan Frosting on the cake of your choice. We're not big on coconut, so I am posting this delicious recipe instead. SMS is being hosted by one of my blogging friends, Eliana of A Chica Bakes. Stop by her blog, I am sure her creation is amazing.

Have you met my blogging pal, Gnee of Singing With Birds? If you haven't, stop by her place and introduce yourself. Gnee shares the best recipes and takes amazing photographs.

What are your favorite desserts? For me it's anything chocolate, cheesecake and creme brulee. I am not a fan of fruit desserts. Why is that? I think it's because as my father said last weekend, I was raised on donuts and ice cream. When I saw Gnee's Creme Brulee Cheesecake bars, I knew I would be making them soon!

If you're watching what you eat, close this post now!! I can't even imagine the number of calories and fat grams in these bars. I'm sure that's why they are so decadent. It's a good thing I shared these with friends and co workers. Otherwise, I'd have eaten way too many.

Crème Brûlée Cheesecake Bars from Betty Crocker
Recipe Courtesy of Singing With Birds

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

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.
Makes 36 bars


  1. Hey at least you baked something yummy I could drool over! Your cheesecake sounds amazing! I think I am sick of coconut frosting at this point in my life. My husband loves German chocolate cake. The frosting on the GC bar package has been made by me at least 150 times! We have that cake for every birthday...I swear!!

  2. I love toffee and cheesecake. This recipe sounds like a real crowd-pleaser.

  3. OMGoodness! What an incredible looking dessert and packed with thick, gooey goodness; YUM!

  4. I saw this recipe on Gnee's blog too... seeing them again, here... well, I guess I just have to make these delicious looking bars!!!

  5. I'm so with you on the chocolate and creme brulee! Cheesecake and anything lemon are also favorites.

    These sound great!

  6. I remember your comment about making these! I have been in school, loving it, but little play time, and then out of town from TH to Monday night late. I'm trying to catch up.

    Your bars look just luscious, Julie! What's the saying about the best form of flattery? Well Betty must be feeling it, cause we love her recipe. Thanks for being my fun friend too. I hope you are doing really well and enjoying autumn. After our BBQ I started school on Sept 9th and have been catching my breath ever since, the only Grandma in my classes ;D The kids are so cute and helpful to me...I have been rewarding them with lots of cookie bars!

    Hugs your way,

  7. This treat combines two of my favs! And I love it. Looks so delicious I wish I could go throught the screen right now and grab it.


Thanks for commenting on my blog!