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

  • 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


  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 9×13 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.




40 Responses

  1. 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!

  2. Heather S

    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 🙂

  3. Carissa

    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!

  4. Melissa

    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. 🙂

  5. Shanda

    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. Shelly

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

  6. Julie

    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!” 😉

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