1 (4 serving size) box French Vanilla Instant Pudding
2 tbsp brown sugar
1/2 cup butter, melted
3 tsp vanilla
2 eggs plus 3 egg yolks
2 (8 oz) packages cream cheese, room temperature
1/2 cup sour cream
1/2 cup sugar
optional- 2/3 cup toffee bits, pulverized in blender or food processor
Instructions
Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray.
In a medium bowl mix cookie mix, pudding mix, brown sugar, melted butter, 1 tsp vanilla and 1 whole egg with a spoon...when dough started coming together I used my hands to knead it.
Press the cookie dough into the bottom and slightly up the sides of the prepared pan.
In a large bowl, using hand or stand mixer, beat cream cheese, granulated sugar, sour cream, the remaining whole egg and three yolks and 2 tsp vanilla until smooth and creamy.
Spread the cream cheese mixture over top the cookie base.
Bake for 25-30 minutes until center is set.
While bars are baking pulverize your toffee bits in blender or food processor.
Sprinkle on bars immediately upon removing from oven.
Let cool on wire rack 30-45 minutes and then cover and transfer to refrigerator to continue cooling for at least 3 hours or overnight.
Store in refrigerator.
Originally Submitted
4/13/2012
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