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Tuesday, December 14, 2010

Another yummy dessert!

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.

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