Creme Brulee Cheesecake Bars

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.