City Limits: Creme Brulee Cheesecake Bars

A few weeks ago, I found this recipe on the Petunia blog, and I've been eager to make them. They were delicious and I'm happy to say that there are hardly any bars left after the weekend. The bars are pretty easy to make and this recipe is definitely a keeper. I am pretty proud of myself because I successfully separated egg yolks from the whites after never having done it before! (Thanks to Steve, who made sure I knew to pour the egg back and forth between the two shell halves; he watches a lot of Food Network.)

Creme Brulee Cheesecake Bars

1 pouch (1 lb 1.5 oz) sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2&1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

Confession: I mixed this dough with my (clean)
bare hands. Much easier than stirring.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Ta-da! All yolk and no white.

Oops, I forgot to let the cream cheese soften all
the way, hence the cottage cheese-like texture.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.