Crème Brûlée Cheesecake Bars Recipes
CREME BRULEE CHEESECAKE BARS
Make and share this Creme Brulee Cheesecake Bars recipe from Food.com.
Provided by Pinay0618
Categories Bar Cookie
Time 50m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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 teapoons vanilla; beat until smooth. Spread over crust in pan.
- Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 103.4, Fat 8.1, SaturatedFat 4.6, Cholesterol 46.5, Sodium 104.4, Carbohydrate 6.4, Sugar 6.3, Protein 1.4
CREME BRULEE CHEESECAKE BARS
Prize-Winning Recipe! Same great taste of restaurant Crème Brûlée in an easy-to-make bar cookie.
Provided by jellygirl
Categories Bar Cookie
Time 1h
Yield 12 , 1 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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.
- Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes.
- Refrigerate about 3 hours or until chilled.
- *For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.*.
- ENJOY.
Nutrition Facts : Calories 3784.8, Fat 291.3, SaturatedFat 167, Cholesterol 1633.7, Sodium 4037.8, Carbohydrate 258.1, Sugar 252.1, Protein 42.5
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CREME BRULEE CHEESECAKE BARS - BETTER HOMES & GARDENS
From bhg.com
4.2/5 (11)Total Time 4 hrs 5 minsServings 36Calories 200 per serving
- Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray. In a large bowl beat the butter with a mixer on medium 30 seconds. Add 1 cup sugar and the 2 tsp. vanilla. Beat until combined. Add the 2 cups flour; beat until mixture comes together (may appear crumbly at first). Press evenly into the prepared pan.
- In a very large bowl beat the cream cheese with the mixer on medium until smooth. Add 1 cup sugar and 2 Tbsp. flour and beat until combined. Beat in sour cream and the 1 Tbsp. vanilla on low just until combined. Beat in eggs on low just until combined. Pour cream cheese mixture over crust.
- Bake about 35 minutes or until edges are puffed and center is nearly set. Cool completely on a wire rack. Cover and chill for at least 2 hours.
- Just before serving, sprinkle uncut bars evenly with 1/4 cup sugar. Use a culinary torch to evenly brown the sugar on bars.* Use edges of foil to lift uncut bars out of pan. (Or preheat the broiler. Use edges of foil to lift uncut bars from pan. Place on a baking sheet. Wrap foil up around edges. Broil 5 inches from the heat 3 minutes or until sugar is browned, rotating pan often to brown sugar evenly. Let cool.) Cut into bars.
CRèME BRûLéE CHEESECAKE BARS - JO COOKS
From jocooks.com
4.6/5 (5)Calories 193 per servingCategory Dessert
- Preheat your oven to 350 F degrees. Spray a 9x13-inch baking pan with cooking spray then line it with parchment paper, but with the parchment paper hanging off the sides to make it easy to lift out bars.
- Add all the crust ingredients to a food processor and pulse a few times until mixture resembled a dry coarse meal.
- Using a hand mixer, mix the softened cream cheese until smooth. Add the eggs, sugar, sour cream, vanilla and salt, and continue to mix until the batter is well combined and smooth.
- Carefully lift the cheesecake out of the pan and slice it into your desired size bars. We cut it 4 x 6, making 24 bars. Top the bars generously with granulated sugar. Using a kitchen torch, carefully torch the sugar until it becomes brown and bubbles. If you’d like to dress your bars up like ours, you can top each one with a dollop of whipped cream, a raspberry, and a small mint leaf.
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From averiecooks.com
4.5/5 (24)Total Time 4 hrsCategory DessertCalories 254 per serving
- Preheat oven to 350F, line a 9x13-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
- To a large bowl, add all the crust ingredients and stir to combine until a thick dough forms. Turn dough out into prepared pan into an even flat layer; set aside.
- To the same large bowl (wipe it out with a paper towel if necessary), add all ingredients except the toffee bits, and beat with a handheld electric mixer on high speed until the blended and smooth. Tip - Make sure your cream cheese is very soft otherwise it will be hard to fully emulsify the cream cheese and you'll end up with little 'blobs' that are hard to blend.
- Turn filling out over the crust and bake for about 40 to 45 minutes or until the center is set and not jiggly. Start checking for doneness at 30 minutes and bake as necessary. Note - I adapted this recipe from another website and that site says to bake for 30 to 35 minutes but the center of my bars was still way too loose at 35 minutes and I needed to bake for 45 minutes; bake as long as necessary given your oven and how your bars look.
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