Brown Sugar Toffee Cheesecake Bars


I think I have said this before here, but cheesecake is my most favorite thing.

Well, I mean, my most favorite dessert.

Ok, fine, my most favorite thing.


Anyway, since making cheesecake ISN’T my most favorite, I have had to simplify the process.

Survival of the fittest and all that.


So these bars are not only cheesecake.  I’ve managed to include some of my other favorite things in here too, resulting in a simple, yet still over-the-top dessert.

And it’s a bar, so you can eat it with your fingers.

We are all winners today.


Brown Sugar Toffee Cheesecake Bars.
PhotobucketThe crust on these is a brown sugar shortbread.

It’s the perfect place for cheesecake to rest it’s weary head.


Spread your simple crust in a 9×13 and bake that first…

While your crust is baking mix up your cheesecake filling…

Brown sugar?  Check.


Toffee bits?  Check.


When your crust is just golden, pull it out of the oven…


and spread your cheesecake on top…



Only if you want to.

Drizzle caramel all up over that bad boy…


And then get all crafty and swirl it…


Then bake it a little longer.

It will look like this when it’s done…


Brown Sugar Toffee Cheesecake Bars


Brown Sugar Toffee Cheesecake Bars
makes 24 bars
Shortbread crust
  • ¾ cup butter, room temp
  • ½ cup light brown sugar
  • 1 tsp vanilla
  • 1½ cups flour
Cheesecake Filling
  • 2 (8 oz) blocks cream cheese, room temp
  • ½ cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • ½ cup toffee bits (Bits O' Brickle)
  • ¼ cup caramel sauce
  1. Preheat oven to 350°
  1. In a mixing bowl combine butter and light brown sugar, beating until light and fluffy, 1-2 minutes.
  2. Add in vanilla and mix until incorporated.
  3. Turn mixer to low and slowly add in flour, mixing until blended.
  4. Press into the bottom of a ungreased 9x13 pan.
  5. Bake for 20 minutes, until lightly browned.
  1. While crust is baking combine cream cheese, brown sugar and vanilla in mixing bowl and beat until smooth. Add in eggs and beat until evenly combined.
  2. Stir in Toffee Bits.
  3. Pour over baked crust and spread evenly. Drizzle caramel topping over the cheesecake filling and using a knife swirl into the cheesecake.
  4. Bake for 25-30 minutes until center is set.
  5. Cool completely, and then refrigerate until ready to serve.
Store covered in the refrigerator for up to 5 days.




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40 Comments on "Brown Sugar Toffee Cheesecake Bars"


Sort by:   newest | oldest | most voted
December 6, 2012 10:14 am

What a fun bar treat!

Colleen @ What

Fabulous! I’m not a fan of making cheesecake either, BUT, making things that mimic it (and that are much easier to make) I’m okay with 🙂 These look wonderful.

bridget {bake at 350}
December 6, 2012 10:17 am

Man, I’m *really* contemplating that move to Jersey.

Andrea @ Recipes For Divine Living
December 6, 2012 10:20 am

These look awesome!

December 6, 2012 10:35 am

YOU need to write the book – THE BOOK – on bars. I seriously drool over all your bar creations!

*yells* You hear me literary agents and editors out there?! There’s an entire best-selling bar book right here on this blog!

Averie @ Averie Cooks
December 6, 2012 10:37 am

Shelley they look so good! I just made some browned butter bars that I’m about to take pics of! But if I hadn’t, I ‘d be all over these! The swirls, too, in that cheesecake layer – gorgeous!

December 6, 2012 10:42 am

Gorgeous!! These look fabulous Shelly! 🙂

Hayley @ The Domestic Rebel
December 6, 2012 10:47 am

These are kinda sorta perfect. I’m weak in the knees for cheesecake.

Katrina @ Warm Vanilla Sugar
December 6, 2012 11:01 am

These look dreamy!!

Heather S
Heather S
December 6, 2012 11:10 am

Just wondering…you have all these yummy desserts you post, like everyday. Who eats all these yummy creations?! Love your blogs and I read them 🙂

sue @ cakeballs, cookies and more
December 6, 2012 11:31 am

oh yummy I love the idea of cheesecake in bar form

Kare @ Kitchen Treaty
December 6, 2012 11:43 am

Okay, these look so absolutely phenomenal. Starting with the brown sugar shortbread crust, my eyes widened with each step. Now drooling. 🙂

Katrina @ In Katrina
December 6, 2012 12:05 pm

Mmm delicious bar recipe- fantastic!

Meg @ Sweet Twist
December 6, 2012 12:40 pm

Oh my. I am a big cheesecake fan as well. I could eat this whole pan. 🙂

Jenny @ The Brunette Baker
December 6, 2012 12:47 pm

Simply incredible….and I totally agree with Heather. You need to do a cookbook!

Debby Pucci
December 6, 2012 1:19 pm

These sounds amazing! Thank you.

Carla @ Carlas Confections
December 6, 2012 2:13 pm

I love anything that is easy, especially when it comes to cheesecake! And those caramel swirls… oh so perfect!

Erin @ Dinners, Dishes and Desserts
December 6, 2012 2:16 pm

Drizzle caramel – only if you want? Seems mandatory to me!

December 6, 2012 3:25 pm

Oh heavens! This looks like my favorite thing ever too! 🙂

Cookbook Queen
December 6, 2012 3:40 pm

So yes, I will take these. THANK YOU!!!

December 6, 2012 6:13 pm

So.. I made your sopapilla bars last weekend and I added caramel and toffee bits which was amazing!…and now you post this!! oh my it looks soo gooood!

December 6, 2012 7:37 pm

cheesecake is my favorite too and my favorite way to get creative.
love these indeed!

Ashley @ Wishes and Dishes
December 6, 2012 7:41 pm

Ohhhhh this looks gorgeous!!

December 6, 2012 9:59 pm

Wait a sec…there are things in life that I’m NOT supposed to eat with my fingers? Huh. Weird.

That caramel swirl is calling to me.

December 6, 2012 10:21 pm

I am such a huge fan of your amazing recipies!!! This looks so good. I know what my new Friday dessert is gonna be. I have been baking a lot lately and I find it so enjoyable. I have used tons of your recipes and they have all turn out so wonderful, such a big hit. Please keep them coming. 🙂

Emily ~SoDomesticated~
December 6, 2012 10:23 pm

I heart cheesecake… these look divine!

December 7, 2012 8:56 am

I also am devoted to cheesecake (and have never made one- gasp!) These look amazing, and totally do-able. Thanks!

Elizabeth@ Food Ramblings
December 7, 2012 10:16 am

these look like heaven!

December 7, 2012 11:07 am

OMG can’t wait to try these!!

Jen @ Fresh from the...
December 7, 2012 7:12 pm

Brown sugar plus toffee plus cheesecake?! DREAM.

Elaine @ Cooking to Perfection
December 10, 2012 11:06 am

I love the shortbread crust! I’m so used to seeing graham cracker crust with cheesecake that a shortbread crust is a nice change. And the caramel and toffee bits that you added…this sounds absolutely delicious!

Loretta | A Finn In The Kitchen
December 10, 2012 5:03 pm

That swirl is gorgeous! Cheesecake is my favorite as well because it’s not too sweet. Unless you get one from Cheesecake Factory that’s packed full of peanut butter candy, which I did this weekend…!

April 25, 2014 4:16 am

Hi ,

can i know abt the shortbread crust flour is medium protein flour aor normal flour?

Thanks. =)

April 25, 2014 5:26 pm

I made these today for a party and my kitchen smelled amazing! I was so excited to see how they turned out that I tasted a small piece, and the texture was not luscious and smooth but curdled (!). I followed all the directions, but I’m thinking that it happened because the eggs were still a bit cool (I had taken them out to get them to room temp, even thought the directions didn’t specify). Any other thoughts/advice for a cheesecake novice?

May 18, 2015 10:21 am
I must have printed this recipe off ages ago & filed it & forgot about it (gasp!) ‘cuz when I was flipping thru my binder looking for a new dessert to try last night (just for us for our Sun. night dinner – I go all out sometimes :P), I was shocked I hadn’t tried this one yet. OMG I think this is possibly the best thing I’ve ever made! It is going to be my new go-to for taking to parties. FABULOUS!!! We almost demolished the whole pan last night (2 teenage boys…). I even texted the neighbors &… Read more »

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