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Brown Sugar Toffee Cheesecake Bars

Close-up of two wedges of Brown Sugar Toffee cheesecake bars on a napkin

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.

A pan of brown sugar toffee cheesecake bars

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

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

Toffee cheesecake bar crust spread in a rectangular baking dish

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.

A measuring cup of brown sugar being added to a stand mixer bowl

Toffee bits?  Check.

A measuring cup of toffee chips

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

Baked cheesecake crust in a rectangular pan

and spread your cheesecake on top…

Toffee cheesecake batter being spread over crust in a baking dish

Now.

Only if you want to.

Drizzle caramel all up over that bad boy…

Caramel sauce being poured over toffee cheesecake batter in a baking dish

And then get all crafty and swirl it…

Caramel sauce being swirled into cheesecake batter in a baking dish

Then bake it a little longer.

It will look like this when it’s done…

A pan of brown sugar toffee cheesecake bars


Sigh.

Brown Sugar Toffee Cheesecake Bars
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Brown Sugar Toffee Cheesecake Bars


Description

makes 24 bars


Ingredients

Scale

Shortbread crust

  • 3/4 cup butter, room temp
  • 1/2 cup light brown sugar
  • 1 tsp vanilla
  • 1 1/2 cups flour

Cheesecake Filling

  • 2 (8 oz) blocks cream cheese, room temp
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup toffee bits (Bits O’ Brickle)
  • 1/4 cup caramel sauce

Instructions

  1. Preheat oven to 350°

Crust

  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 9×13 pan.
  5. Bake for 20 minutes, until lightly browned.

Filling

  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.

Notes

Store covered in the refrigerator for up to 5 days.

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40 comments on “Brown Sugar Toffee Cheesecake Bars”

  1. 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 & said, “You have to come over & try this new dessert I made!” 😉

  2. 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?

    1. That’s so strange! Using room temperature eggs, certainly couldn’t hurt the process, and it actually the ideal way to bake.

  3. Hi ,

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

    Thanks. =)

  4. Loretta | A Finn In The Kitchen

    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…!

  5. Elaine @ Cooking to Perfection

    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!

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