Description
Delight in these rich and creamy Toffee Crunch Cheesecake Bars featuring a buttery sugar cookie crust, smooth vanilla cheesecake filling, and a crunchy toffee topping. Perfect as a decadent dessert for any occasion, these bars offer a perfect balance of sweetness and texture.
Ingredients
Scale
Crust
- 1 (17 oz) sugar cookie mix
- 1 (3.5 oz) box vanilla instant pudding mix
- 2 tablespoons packed brown sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 whole egg
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 whole egg
- 3 egg yolks
- 1 teaspoon vanilla extract
Topping
- 2/3 cup toffee bits, finely crushed
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan 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 vanilla, and 1 whole egg. Stir until a cohesive dough forms.
- Form the Crust: Press the cookie dough evenly into the bottom and about 1/2 inch up the sides of the prepared baking pan to create the crust base.
- 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. Add the remaining whole egg, 3 egg yolks, and 1 teaspoon vanilla extract. Continue beating until the mixture is silky and fully combined.
- Assemble the Bars: Spread the cheesecake filling evenly over the cookie crust in the baking pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the center is set and the edges are lightly golden.
- Add Topping: Immediately after removing from the oven, sprinkle the crushed toffee bits evenly over the warm cheesecake surface to allow them to slightly adhere.
- Cool and Chill: Let the bars cool at room temperature for 30 minutes. Then refrigerate for 2 to 3 hours or until thoroughly chilled and firm.
- Serve: Once chilled, cut into 18 bars and serve as a decadent dessert or snack.
Notes
- For best results, make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use finely crushed toffee bits to ensure a nice crunchy topping that complements the creamy cheesecake.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- These bars can be made a day ahead and refrigerated to enhance flavor melding.
- If desired, garnish with whipped cream or additional toffee bits before serving.
