Creme Brulee Cheesecake Bars

36
Servings
30m
Prep Time
35m
Cook Time
1h 5m
Ready In


"There's just something spec about creme brulee IMO, but it's difficult to make the classic version for a crowd or potluck occasion. BHG has the equally elegant & yummy solution for us w/these cheesecake bars that can be cut in up to 36 portions & they also offer a choice of toppings if you prefer not to use the torch or broil method. Stated times do not include the 1 hr cooling time. ENJOY!"

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (54 g)
  • Calories 199.5
  • Total Fat - 12.5 g
  • Saturated Fat - 7.3 g
  • Cholesterol - 58.2 mg
  • Sodium - 116.3 mg
  • Total Carbohydrate - 19.2 g
  • Dietary Fiber - 0.2 g
  • Sugars - 13.2 g
  • Protein - 2.9 g
  • Calcium - 27.8 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350F. Line a 13x9-in baking pan w/foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray & set aside.

Step 2

In a lrg bowl, beat the butter w/a mixer on med for 30 seconds. Add 1 cup sugar & the 2 teaspoons of 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.

Step 3

In a very lrg bowl, beat the cream cheese w/the mixer on med until smooth. Add 1 cup sugar plus 2 tablespoons flour & beat until combined. Beat in sour cream & 1 tablespoon vanilla on low just until combined. Beat in eggs on low just until combined. Pour cream cheese mixture over the crust.

Step 4

Bake about 35 min or until edges are puffed & center is nearly set. Cool completely on a wire rack. Cover & chill for at least 2 hrs.

Step 5

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. -- As an alternative method, 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 in from the heat for 3 min or until sugar is browned, rotating pan often to brown sugar evenly.

Step 6

Allow to fully cool & cut into bars.

NOTE RE TOPPING: You may also omit sprinkling the bars w/sugar & the browning step by opting to drizzle the bars w/caramel ice cream topping or topping them w/the fruit pie filling of your choice.


NOTE RE STORAGE: Place bars in a single layer in an airtight container. Cover & store in the fridge for up to 3 dys or freeze for up to 3 months. The caramelized sugar will soften w/storing, so freezing is probably a better option if using alternative toppings. The bars should be frozen w/o topping & then thawed & the topping of choice applied prior to serving.


Tips & Variations


  • Culinary torch if the crackling sugar topping is your choice.

Related

KATO BABY

Wow, I have a new favorite cheesecake twisted one. I love Creme Brulee, it is my favorite dessert, combined with my second favorite dessert cheesecake, well I am in flavor heaven. It is so good. Rich, creamy, decadent and delicious. I browned the cheesecake in the oven, it worked beautifully. Thank you for sharing a recipe that I will make again and again. Made FYC tag game. Kudos on making it into my Favorites Cookbook for 2016. Truly a special treat.

review by:
(21 Dec 2016)