Creme Brulee Cheesecake Bars

Course Dessert

Cuisine American, Southern

Keyword creme-brulee-cheesecake, creme-brulee-cheesecake-bars

Prep Time 15

Cook Time 35

Cooling Time 4

Total Time 4 50

Servings servings

Calories 353kcal

Ingredients

Crust:
1 cup salted butter softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tsp vanilla extract
2 cups all purpose flour
Creme Brulee Cheesecake Filling:
24 ounces plain cream cheese (Three 8 ounce blocks)
1 cup granulated sugar plus 1/4 cup for the top
3 Tbsp cornstarch
1/2 cup full fat sour cream
1 Tbsp vanilla extract
1/4 tsp salt
4 large eggs

Instructions

Preheat oven to 350°F. Line a 13x9-inch baking pan with heavy duty aluminum foil, extending the foil at least 1-inch above sides of pan. Lightly coat foil with cooking spray.
Crust: In a large bowl use an electric mixer to beat the butter on medium speed for 30-60 seconds. To the bowl add granulated sugar, brown sugar and vanilla. Beat until fully combined around 1-2 minutes. Add the flour; beating just until the a crumbly soft dough forms. Press dough evenly onto the bottom and 1/2-inch up the sides of the prepared pan.
Filling: In a large mixing bowl use an electric mixer to beat the cream cheese on medium-high speed for 2 minutes or until smooth.
Add 1 cup granulated sugar and cornstarch to the bowl. Beat on medium speed until combined. Next, beat in sour cream and the vanilla extract on low just until combined.
To the cream cheese mixture add the salt and eggs. Beat on low just until fully combined. Pour the cream cheese mixture over the crust.
Transfer to the oven and bake for 35-40 minutes or just until the edges are puffed and the center is set when gently shaken. Cool on a wire rack in the pan to room temperature then cover with plastic wrap or foil and chill for at least 2-4 hours, or overnight.
Brulee the Top: Just before serving, lift bars from pan using foil handles. Use a sharp knife to cut into bars wiping the knife with a clean cloth between cuts.
Sprinkle the tops evenly with remaining 1/4 cup sugar. Use a kitchen torch to evenly brown the sugar on the bars.
Chill until serving.
Oven Technique: Alternatively, remove the bars from the pan using the foil handles and carefully transfer to a baking sheet. Position the oven rack to the upper third portion of the oven and broil for 3-5 minutes turning the pan as needed for even browning.

Notes

- Kitchen Torch - If you don't have a pastry torch, no worries! Once you remove the cheesecake bars from the pan using the foil handles, carefully transfer to a baking sheet. Move the oven rack to the upper third of the oven and broil the tops of the bars for 3-5 minutes turning the pan as needed for even browning. Don't walk away!

- Cornstarch - You can replace the cornstarch in the cheesecake filling with all purpose flour in a pinch.

- Crust - If you prefer, you can use a graham cracker crust for the base of the cheesecake bars. To do so combine 2 cups graham cracker crumbs, 1/2 cup melted salted butter and 1/4 cup of granulated sugar. Toss together and press onto the bottom of the prepared pan.

- Topping - You can sprinkle the top of these bars with 1/3 cup of English toffee bits immediately after removing from the oven.

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