Recipes and Cooking Creme Brulee Cheesecake Bars 4.2 (11) Add your rating & review These delicious cheesecake bars will definitely please a crowd. Be sure to brown the sugar topping before serving this easy cheesecake bar recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 7, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 35 mins Cool Time: 1 hrs Chill Time: 2 hrs Total Time: 4 hrs 5 mins Servings: 36 Yield: 36 bars Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 cup sugar 2 teaspoon vanilla 2 cup all-purpose flour 3 8 ounce pkg. cream cheese, softened 1 cup sugar 2 tablespoon all-purpose flour ⅓ cup sour cream 1 tablespoon vanilla 4 eggs, lightly beaten ¼ cup sugar* Directions Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray. In a large bowl beat the butter with a mixer on medium 30 seconds. Add 1 cup sugar and the 2 tsp. vanilla. Beat until combined. Add the 2 cups flour; beat until mixture comes together (may appear crumbly at first). Press evenly into the prepared pan. In a very large bowl beat the cream cheese with the mixer on medium until smooth. Add 1 cup sugar and 2 Tbsp. flour and beat until combined. Beat in sour cream and the 1 Tbsp. vanilla on low just until combined. Beat in eggs on low just until combined. Pour cream cheese mixture over crust. Bake about 35 minutes or until edges are puffed and center is nearly set. Cool completely on a wire rack. Cover and chill for at least 2 hours. Just before serving, sprinkle uncut bars evenly with 1/4 cup sugar. Use a culinary torch to evenly brown the sugar on bars.* Use edges of foil to lift uncut bars out of pan. (Or preheat the broiler. Use edges of foil to lift uncut bars from pan. Place on a baking sheet. Wrap foil up around edges. Broil 5 inches from the heat 3 minutes or until sugar is browned, rotating pan often to brown sugar evenly. Let cool.) Cut into bars. To Store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. The caramelized sugar will soften with storing. *Tip: Or omit sprinkling bars with sugar and the browning step. Instead, drizzle bars with caramel ice cream topping or top with cherry pie filling. Rate it Print Nutrition Facts (per serving) 200 Calories 13g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 200 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 54mg 18% Sodium 109mg 5% Total Carbohydrate 19g 7% Total Sugars 13g Protein 3g Calcium 26mg 2% Iron 0.5mg 3% Potassium 45mg 1% Folate, total 18.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.