Somethings were just meant to be together, thus English Toffee Cheesecake Bars are perfection. A cookie crust, smooth cheesecake filling, and crunchy English toffee topping make the best bar ever!!!
Author: Renée
Recipe type: Dessert
Cuisine: American
Serves: 24 servings
Ingredients
For cookie crust:
1 pouch (1 lb 1.5 oz) sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
½ cup butter or margarine, melted
1 egg
1 teaspoon vanilla extract
For cheesecake filling:
1 egg plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
½ cup sour cream
½ cup sugar
1-1/2 teaspoons vanilla extract
For brûlée topping:
⅔ cup English toffee bits
¼ finely chopped almonds
½ cup sugar
Instructions
For cookie crust:
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 ½ inch up sides of pan.
For cheesecake filling:
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 1½ teaspoons vanilla; beat until smooth. Spread over crust in pan.
Bake 30 to 35 minutes or until set in center.
Cool completely. Refrigerate about 3 hours or until chilled.
For English Toffee topping:
Cut bars and sprinkle tops evenly with granulated sugar, about 1 teaspoon per bar.
With a kitchen torch caramelize the tops of each bar.
Sprinkle with the English toffee bit-almond topping.
Again with the torch, quickly melt the chocolate and lightly toast the nuts.
Let them set for about 5 minutes and serve.
Notes
For bars, cut into 6 rows by 4 rows. Keep any leftover bars refrigerated.
Recipe by Cheery Kitchen at https://cheerykitchen.com/english-toffee-cheesecake-bars/