Description
These Toffee Crunch Cheesecake Bars combine a buttery sugar cookie crust with a smooth, creamy cheesecake layer, topped with crunchy crushed toffee bits for a delightful dessert that’s perfect for any occasion.
Ingredients
Scale
Crust Ingredients
- 1 17 oz sugar cookie mix
- 1 3.5 oz box vanilla instant pudding
- 2 tablespoons packed brown sugar
- 1/2 cup butter, melted
- 2 teaspoons vanilla, divided
- 2 eggs, divided (1 whole egg for crust, 1 whole egg + 3 yolks for filling)
Cheesecake Filling Ingredients
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 whole egg + 3 egg yolks (see crust section)
Topping
- 2/3 cup toffee bits, finely crushed
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan thoroughly with cooking spray to prevent sticking.
- Make the Crust Dough: In a large mixing bowl, combine the sugar cookie mix, vanilla instant pudding mix, brown sugar, melted butter, 1 teaspoon of vanilla, and 1 whole egg. Stir until the dough forms a uniform consistency.
- Press the Dough into the Pan: Spread the dough evenly into the bottom of the prepared baking dish, pressing it about 1/2 inch up the sides to form a crust.
- Prepare the Cheesecake Filling: In a separate medium bowl, use an electric mixer on medium speed to beat the softened cream cheese, sour cream, and sugar until smooth and creamy. Then add the remaining 1 teaspoon of vanilla, 1 whole egg, and 3 egg yolks. Beat until the mixture is fully combined and smooth.
- Add Filling to the Crust: Pour and spread the cheesecake filling evenly over the pressed crust in the pan.
- Bake the Bars: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the center is set and no longer jiggly.
- Top with Toffee Bits: Immediately after removing the bars from the oven, sprinkle the finely crushed toffee bits evenly over the surface to allow them to adhere slightly as the bars cool.
- Cool and Chill: Let the bars cool at room temperature for about 30 minutes. Then refrigerate for 2 to 3 hours, or until thoroughly chilled and firm before cutting into bars.
Notes
- Be sure to press the crust evenly to ensure consistent baking.
- Use softened cream cheese for a smooth, lump-free cheesecake filling.
- For best flavor, crush the toffee bits finely so they adhere well to the surface.
- Refrigeration is key to set the cheesecake layer properly before serving.
- These bars can be stored covered in the refrigerator for up to 3 days.
