Toffee Cheesecake Bars- these bars have so much buttery, toffee flavor and a creamy cheesecake filling. Absolutely delicious!
I love the butter, caramel-like flavor of toffee in desserts. This Toffee Bundt Cake is my alltime favorite cake to bake and eat. These bars are another favorite. There are a full 2 bags of toffee bits in them for tons of toffee flavor.
How To Make Toffee Cheesecake Bars:
You’ll start by using an electric mixer (hand-held is fine) to make the batter. The batter gets used for both the bottom and the top layer of the bars. Lots of brown sugar and butter in the batter enhances the flavor of the toffee bits.
Half of the batter gets spread in the bottom of a greased 11×17-inch jelly roll pan. Then mix together the 4-ingredient cheesecake filling and spread it on top.
Scatter the remaining batter on top to cover the cheesecake layer as best you can. It will spread out as it bakes.
Once the bars are baked, you’ll need to let it cool completely before you cut it into squares.
You will need an 11×17-inch jelly roll pan for this recipe. You can use a 9×13-inch pan instead but you will need to increase the baking time.
This recipe calls for unbleached all-purpose flour but you can use bleached flour if it is all you have. Unbleached flour has a slightly denser texture and gives a little more structure to baked goods, but the difference is slight.
Lefotvers can be stored in an airtight container in the refrigerator for 4 to 5 days.
Try These Other Delicious Bar Recipes:
- Butterscotch Toffee Cheesecake Bars– a similar recipe usung yellow cake mix and butterscotch pudding mix.
- Sugar Cookie Cheesecake Bars
- Buttery Coconut Bars
- Hello Dolly Bars
Toffee Cheesecake Bars
- 11x17-inch jelly roll pan
- 1 cup salted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teapsoon salt
- 2 (8-ounce) packages toffee bits
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Whipped cream and mini Heath bars for serving
- Preheat oven to 350 degrees and grease a 11x17-inch jelly roll pan.
- Place butter, granulated sugar, brown sugar, eggs, and vanilla in a large bowl. Use a hand-held eletric mixer to beat until smooth and creamy.
- In a medium bowl, whisk together flour, baking soda, and salt.Add to the butter mixture and beat on low just until the flour is incorporated.
- Stir in 1 1/2 bags of the toffee bits.
- Transfer a little over half of the dough to the prepared pan and use your fingers to spread it in a thin layer.
- In a mixing bowl, use a hand-held electric mixer to beat the cream cheese, 1/2 cup sugar, vanilla extract, and eggs until smooth. Spread over the layer of dough.
- Scatter the remaining dough over the cream cheese layer, covering it as evenly as possible.Sprinkle the remaining toffee bits over the top.
- Bake for 30 to 35 minutes. Let cool completely before cutting into squares.
Recipe adapted from Can’t Stay Out of the Kitchen
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