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.
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…
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…
Now.
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…
Sigh.
Brown Sugar Toffee Cheesecake Bars
Description
makes 24 bars
Ingredients
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
- Preheat oven to 350°
Crust
- In a mixing bowl combine butter and light brown sugar, beating until light and fluffy, 1-2 minutes.
- Add in vanilla and mix until incorporated.
- Turn mixer to low and slowly add in flour, mixing until blended.
- Press into the bottom of a ungreased 9×13 pan.
- Bake for 20 minutes, until lightly browned.
Filling
- 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.
- Stir in Toffee Bits.
- Pour over baked crust and spread evenly. Drizzle caramel topping over the cheesecake filling and using a knife swirl into the cheesecake.
- Bake for 25-30 minutes until center is set.
- Cool completely, and then refrigerate until ready to serve.
Notes
Store covered in the refrigerator for up to 5 days.
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 🙂
Haha! I have very happy neighbors 🙂
These look dreamy!!
These are kinda sorta perfect. I’m weak in the knees for cheesecake.
Gorgeous!! These look fabulous Shelly! 🙂
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!
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!
These look awesome!
Man, I’m *really* contemplating that move to Jersey.
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.
What a fun bar treat!