persephone33 (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
persephone33) wrote2010-10-08 09:36 am
persephone33) wrote2010-10-08 09:36 am
Crème Brûlée Cheesecake Bars
If you know me at all, you know that Crème Brûlée is my very favorite dessert. I'd take it over any sort of chocolate, fancy concoction, and really like it very plain. I don't even like added flavors. (With the exception of Coffee Caramel Crème Brûlée. The recipe is here.) Just TYPING the words 'Crème Brûlée' makes me a little fluttery. So when I found this recipe, I knew it was kismet.
Fate.
Bliss.
Destiny for my thighs to have a little setback in their reduction. So have a recipe.
Crème Brûlée Cheesecake Bars
Cast of Characters
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms.
Press dough in bottom and 1/2 inch up sides of pan. Those are fingerprints of love, y'all.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth.
Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center.
Then you exercise your self-control and not chow down on these little toffee bits like they were popcorn.
Immediately sprinkle top with crushed toffee bits.
Place under the broiler until lightly browned.
Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Try not to eat the whole pan by yourself.
Makes 36 bars. Enjoy!
Fate.
Bliss.
Destiny for my thighs to have a little setback in their reduction. So have a recipe.
Crème Brûlée Cheesecake Bars
Cast of Characters
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms.
Press dough in bottom and 1/2 inch up sides of pan. Those are fingerprints of love, y'all.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth.
Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center.
Then you exercise your self-control and not chow down on these little toffee bits like they were popcorn.
Immediately sprinkle top with crushed toffee bits.
Place under the broiler until lightly browned.
Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Try not to eat the whole pan by yourself.
Makes 36 bars. Enjoy!