Cheesecake is one of my favorite desserts, and this is one of those recipes that's really
quick to throw together and super easy.
I love love loved the shortbread crust, and the toffee bits in the filling is delish.
I came across the original recipe for this on Cookies and Cups
and really liked the sound of it.
I switched it up a little by not swirling the caramel through the filling because I
thought it might make it a little too sweet. I'm glad I chose not to because
the stirred in toffee bits along with the brown sugar gave it a perfect balance of sweetness and tang from the cream cheese.
I also changed up the cooking times, because for me, it cooked a bit faster
for both the crust and the filling.
Brown Sugar Toffee Cheesecake Bars
3/4 cup butter, room temp
1/2 cup brown sugar, I like dark
2 (8 oz) blocks cream cheese, room temp
1/2 cup toffee bits (Bits O' Brickle)
1/4 cup caramel sauce, I used a good ice cream topper
In a mixing bowl, combine butter and 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 an ungreased
9x13 baking dish and bake for 14-17 minutes, or until lightly browned.
While crust is baking beat together cream cheese, brown sugar
and vanilla, until smooth. With mixer on low, add in eggs and beat until
evenly combined. Stir in toffee bits; pour over baked crust and spread evenly.
Bake for 18-22 minutes or until center is set. Cool completely; refrigerate until
ready to serve. Note: Store covered in the refrigerator for up to 3 days.
When serving, drizzle with caramel sauce and sprinkle on additional toffee bits, if desired.
Labels: butter brickle, cream cheese, desserts, easter, quick and easy