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.

A pan of 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.

Spread your simple crust in a 9×13 and bake that first…Toffee cheesecake bar crust spread in a rectangular baking dish

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


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

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.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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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 »

Apr 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?

Apr 25, 2014 4:16 am

Hi ,

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

Thanks. =)

Dec 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…!

Dec 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!

Dec 7, 2012 7:12 pm

Brown sugar plus toffee plus cheesecake?! DREAM.

Dec 7, 2012 11:07 am

OMG can’t wait to try these!!

Dec 7, 2012 10:16 am

these look like heaven!

Dec 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!

Dec 6, 2012 10:23 pm

I heart cheesecake… these look divine!

Dec 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. 🙂

Dec 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.

Dec 6, 2012 7:41 pm

Ohhhhh this looks gorgeous!!

Dec 6, 2012 7:37 pm

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

Dec 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!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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