Creme Brulee Cheesecake Bars
I made these for my team Christmas party, and they were really good! A couple tips. . .be sure to crush your toffee bits and sprinkle them on immediately after the bars come out of the oven so that they kind of melt and form this creme brulee-like crust on the top. Also, I recommend initially cooling them in the fridge WITHOUT a lid. I did this and they were perfect. However, after the party, I put the remaining bars in the fridge with a lid on it. The condensation made the toffee bits on the top soggy and gross. But, if you have a very big group, there will not be leftover bars to refrigerate!!
1 pouch (1 lb. 15 oz.) Betty Crocker sugar cookie mix
1 box French vanilla instant pudding
2 T brown sugar
1/2 c. butter or margarine, melted
2 1/2 tsp. vanilla
2 whole eggs plus 3 egg yolks
2 8-oz. packages of cream cheese, softened
1/2 cup sour cream
1/2 c. sugar
2/3 cup toffee bits, finely crushed (you can find these in the baking aisle near the chocolate chips)
Heat oven to 350. Lightly spray bottom of a 9 x 13 pan. In a large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 tsp. of the vanilla and one whole egg until a soft dough forms. Press the dough into the pan and 1/2 inch up sides.
Beat cream cheese, sour cream and sugar with an electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 tsp. vanilla; beat until smooth. Spread over crust.
Bake 30 to 35 minutes or until center is set. IMMEDIATELY sprinkle top with crushed toffee bits. Cool 30 minutes, then refrigerate about 3 hours until chilled. Store in refrigerator.