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
- 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.