Crème Brûlée Cheesecake Bars with a Crunch – Indulge in a dessert experience. With our Crème Brûlée Cheesecake Bars with a Crunch. Ideal for those who savor the blend of velvety cheesecake. And the signature caramelized sugar topping of a brûlée. This sweet treat. Brings together the best of both flavors. With a crispy sugar cookie base. A cheesecake filling infused with vanilla and toffee pieces. It’s a delight that is sure to please your palate.
The first time I whipped up these bars. It was a spontaneous culinary journey in my kitchen. Intended to surprise my loved ones with something truly delightful. The happiness in my husband’s eyes. And my child’s eager excitement. As the aroma wafted through our home is etched in my memory. Their initial bite led to a call for seconds. Proof of its allure. This recipe has now become a moment for us to embody love. Warmth and the joy of sharing.
What makes this Crème Brûlée Cheesecake Bars with a Crunch truly special?
Combining the consistency of cheesecake. With the classic caramelized crust of brûlée. While introducing an unexpected crunch from sugar cookies. And toffee bits. Despite its luxurious result. This recipe is surprisingly simple and easy to follow. Suitable for bakers at any skill level.
What You Need To Make This Crème Brûlée Cheesecake Bars with a Crunch Recipe?
For the Crust:
Sugar Cookie Mix: Use a Sugar Cookie Mix as the base for our bars. To bring in some sweetness. And create a texture. That kicks off the flavor journey just right.
Instant French Vanilla Pudding Mix: Add Instant French Vanilla Pudding Mix for a twist. That enhances the vanilla flavor. Making the crust richer and more intriguing.
Melted Unsalted Butter: Mix in some melted Unsalted Butter to bind our crust together. Giving it a richness that will make every bite melt in your mouth.
Large Egg: Include an Egg to help firm up the crust. Providing the right texture. To support the creamy filling.
Light Brown Sugar: Sprinkle in some Light Brown Sugar for a hint of caramel depth. To elevate the sweetness. And give the crust a warm hug kind of taste.
Vanilla Extract: Finish off with a splash of Vanilla Extract. To tie all the flavors of the crust together. And enhance its sweetness.
For the Filling:
Cream Cheese: Serves as the heart of our cheesecake. Providing that creamy texture. And rich flavor we all crave.
Egg + Egg Yolks: Combine Egg with Egg Yolks. To set up our cheesecake. Yolks add richness. Create a smooth velvety texture.
Sour Cream: Add Sour Cream for a touch of tanginess. That balances out the sweetness. Making our filling more nuanced and irresistible.
Granulated Sugar: Sweeten things up with Granulated Sugar in our filling. It perfectly complements both cream cheeses, and sour creams. Infusing the filling with its aroma. Elevating each bite. To a slightly sweeter experience.
Toffee Bits: The finishing touch. Providing a crunch that beautifully complements the creamy cheesecake filling.
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Steps To Make Crème Brûlée Cheesecake Bars with a Crunch:
Step 1: To begin making the crust. Preheat your oven to 350°F. Line a 9×13-inch baking pan with aluminum foil. Ensuring some excess for easy removal. Lightly coat it with cooking spray.
Step 2: In a mixing bowl. Mix together the sugar cookie mix, vanilla pudding mix, melted butter, egg, brown sugar, and vanilla extract. Until a thick dough forms.
Step 3: Press this dough evenly into the pan. To create a base for the cheesecake layer.
Step 4: For the filling. Use the mixing bowl without cleaning it. Combine cream cheese, egg, egg yolks, sour cream, sugar and vanilla. Beat everything with a mixer on high speed. Until it becomes smooth and creamy.
Step 5: Gently pour this mixture over the crust in the pan. Place it in the oven to bake. Check on it after 30 minutes. Be prepared for it to take up to 45 minutes for the center to set firmly without jiggling.
Step 6: Once baked. Sprinkle toffee bits over the top for that crunch.
Step 7: Allow the bars to cool down naturally. At room temperature for 30 minutes. Before placing them in the refrigerator. To chill for a minimum of 3 hours.
Tip:
One great tip. To ensure your Crème Brûlée Cheesecake Bars with a Crunch turn out amazing. Is to make sure your cream cheese is at room temperature. Before you start mixing. Softened cream cheese mixes smoothly. Preventing any lumps in your cheesecake filling. This simple step. Can really elevate the texture. Giving your dessert a silky and creamy consistency. That’s just perfect for a treat. Also when you sprinkle the toffee bits on top. Be sure to do it after baking. So they can melt gently into the surface. Creating a lovely crispy layer as the bars cool. This not only boosts the flavor. Also adds a delightful contrast in texture. That makes every bite a delightful mix of smooth and crunchy.
Frequently Asked Questions:
Can I make these bars ahead of time?
They stay fresh in the refrigerator for a week. Just make sure to cover them well.
What if I can’t find French vanilla pudding mix?
You can use vanilla pudding mix as an alternative. For that extra delicious taste. It’s best to stick with French vanilla if you can.
Can I freeze these cheesecake bars?
Wrap them securely. Store them in an airtight container. They freeze well for up to a month. Just thaw them in the fridge before serving.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crème Brûlée Cheesecake Bars with a Crunch
Ingredients
Crust:
- one 17.5 oz pouch sugar cookie mix
- one 3.5 oz box instant French vanilla pudding mix
- ½ c unsalted butter melted
- 1 large egg
- 2 tbsp light brown sugar
- 2 tsp vanilla extract
Filling:
- two 8-oz blocks cream cheese at room temp and very soft
- 1 large egg
- 3 large egg yolks discard whites or save for another use
- ½ c sour cream
- ½ c granulated sugar
- 2 tsp vanilla extract
- ½ c toffee bits
Instructions
- Preheat the oven to 350°F. Prepare a 9x13-inch pan by lining it with foil. And spraying it with cooking spray.
- In a bowl combine the sugar cookie mix, pudding mix, melted butter, egg, brown sugar, and vanilla until a dough forms.
- Press the dough evenly into the pan. To create a crust layer.
- For the filling. In the cleaned bowl. Use a mixer to blend cream cheese, egg, egg yolks, sour cream, granulated sugar, and vanilla. Until smooth.
- Pour the filling over the crust. Bake for 40 to 45 minutes. Until it sets.
- Sprinkle toffee bits on top of the cheesecake bars. Allow them to cool at room temperature for 30 minutes. Before refrigerating for 3 hours. Or until chilled.
- Savor these Crème Brûlée Cheesecake Bars with a satisfying crunch!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
