Toffee Crunch Cheesecake Bars

These Toffee Crunch Cheesecake Bars are super creamy, starting with a delicious cookie mix dough crust and then topping the cheesecake filling with crunchy crushed toffee bits.

The amount of cheesecake bars you get from one batch depends on how generous you are when slicing your chilled cheesecake. Regardless, your cheesecake bars will be the star of the show and can be served as is or be paired with some vanilla ice cream, or whipped cream.

Keep your cheesecake bars simple or jazz them up by gently folding in some chopped chocolate and extra toffee bits into the cream cheese filling!

TIPS FOR MAKING THESE DESSERT BARS

Remove your cream cheese from the refrigerator well before attempting to combine it with the other ingredients as it needs to be quite soft so that it mixes to a smooth and creamy consistency.
I used a 9×13 inch baking pan for these cheesecake bars but you could use a smaller pan if you want thicker bars. Just keep in mind that you may need to adjust your baking time slightly for a smaller baking pan as thicker bars can require additional baking.
Serve these toffee crunch cheesecake bars with a scoop of vanilla ice cream or whipped cream.
Chilling these cheesecake bars in the refrigerator is an essential step to help firm up the dessert bars so don’t skip this.
These toffee crunch cheesecake bars make great desserts that you can easily make ahead of time since they require chilling prior to serving and can also be stored for a couple of days in the refrigerator or for longer in the freezer.

Directions

Heat oven to 350°F. Prepare a 13×9-inch pan with cooking spray. In a large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg. Mix until dough forms.
Press dough into the bottom and 1/2 inch up sides of your baking dish.
In a separate medium bowl, beat cream cheese, sour cream and sugar with an electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 teaspoons vanilla. Beat mixture until smooth.
Spread over the crust in the pan.
Bake for 30 to 35 minutes or until the center is set. Immediately sprinkle the top with crushed toffee bits.
Cool 30 minutes. Refrigerate about 2-3 hours or until chilled.

HOW SHOULD I STORE THESE CHEESECAKE BARS?

You can store these cheesecake bars in an airtight container in the refrigerator for up to 4 days.
They also freeze well for up to 1 month. When ready to serve, simply thaw in the refrigerator overnight and serve.

WHAT VARIATIONS CAN I MAKE TO THESE CHEESECAKE BARS?

Go ahead and drizzle some caramel sauce on your cheesecake bars just prior to serving for extra decadence!
You may also like to add chopped white or dark chocolate together with some extra toffee bits into the cheesecake filling – yummy!
You could easily make the crust for these cheesecake bars with graham crackers instead. To do so, you’ll need to mix together 1 cup graham cracker crumbs (about a sleeve of crackers), 3 tablespoons white sugar, and 1/4 cup melted butter. These quantities may need to be increased or decreased based on the size of your baking pan used. If you have any leftover crust, just store it in the freezer for future use.

Other Irresistible Desserts To Try

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