Crème Brûlée Cheesecake Bars (Printable Version)
# What You'll Need:
→ Crust
01 -
500 g sugar cookie mix
02 -
100 g instant French vanilla pudding mix
03 -
115 g unsalted butter, melted
04 -
1 large egg
05 -
28 g light brown sugar
06 -
10 ml vanilla extract
→ Filling
07 -
450 g cream cheese, at room temperature and very soft
08 -
1 large egg
09 -
3 large egg yolks, whites discarded or reserved
10 -
120 g sour cream
11 -
100 g granulated sugar
12 -
10 ml vanilla extract
13 -
80 g toffee bits
# Preparation Steps:
01 -
Preheat oven to 175°C. Line a 23 x 33 cm baking pan with aluminum foil for easy removal and lightly coat with non-stick spray.
02 -
Combine sugar cookie mix, vanilla pudding mix, melted butter, egg, light brown sugar, and vanilla extract in a large bowl. Stir until a thick, cohesive dough forms.
03 -
Press the dough evenly into the prepared pan to create a flat base.
04 -
Wipe out the large bowl if needed. Add cream cheese, egg, egg yolks, sour cream, granulated sugar, and vanilla extract. Beat with an electric mixer on high speed until completely smooth and well blended.
05 -
Spread the cream cheese filling evenly over the cookie crust. Bake for 40-45 minutes or until the center is fully set and does not jiggle. Begin checking doneness at 30 minutes, adjusting baking time as necessary for your oven.
06 -
Once baked, immediately sprinkle toffee bits evenly over the surface. Allow bars to cool at room temperature for at least 30 minutes.
07 -
Cover and refrigerate for at least 3 hours, or until completely chilled. Cut into bars and serve. Store airtight in the refrigerator for up to 1 week.
# Additional Tips:
01 -
Ensure cream cheese is fully softened for the silkiest texture; cold cream cheese can leave unblended chunks in the filling.