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Butterscotch-Toffee Cheesecake Bars Recipe
Butterscotch-Toffee Cheesecake Bars Recipe photo by Taste of Home

Butterscotch-Toffee Cheesecake Bars Recipe

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I took a cheesecake bar recipe and added a new flavor combo to transform it! The butterscotch and toffee really taste divine here. —Pamela Shank, Parkersburg, West Virginia
TOTAL TIME: Prep: 15 min. Bake: 30 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min. + chilling
MAKES: 24 servings

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/3 cup canola oil
  • 2 eggs
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 cup brickle toffee bits, divided
  • 1/2 cup butterscotch chips

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, oil and 1 egg; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking pan. Bake 10 minutes. Cool completely on a wire rack.
  2. In a small bowl, beat cream cheese and sugar until smooth. Add remaining egg; beat on low speed just until combined. Fold in 1/2 cup toffee bits. Spread over crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set.
  3. Sprinkle with butterscotch chips and remaining toffee bits. Return to oven; bake 1 minute longer. Cool on a wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars. Yield: 2 dozen.
Originally published as Butterscotch-Toffee Cheesecake Bars in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Reviews for Butterscotch-Toffee Cheesecake Bars

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 16, 2014

"Can't wait for it to over cool. Smells delicious and looks yummy. I can think of sevrral variations for this recipe. It is similar to a recipe my mother used when I was a child. Thanks for sharing! JRH"

MY REVIEW
Reviewed Dec. 3, 2014

"I had a pineapple cake mix and I combined it with pistachio pudding mix instead of the yellow cake mix and instant butterscotch pudding mix. I did add 1 tsp. vanilla extract to the cream cheese filling and I DID purposely grease and flour my baking pan! This way, I could make sure that the bars were easily removed from the pan. What I'd done was use about 2 cups of individual heath bars (miniature) and crushed them in my food processor. I then measured out what was needed for the filling and the topping. I used 1/2 cup of white baking chips and I'd baked the remaining amount of crushed toffee bars and the 1/2 cup amount of vanilla baking chips 5 minutes. I think this recipe is very versatile in that various cake mixes could be used with the appropriate flavor of instant pudding and the flavor of the baking chips as well! This recipe is really great! Thank you for sharing this recipe! delowenstein"

MY REVIEW
Reviewed Oct. 17, 2014

"Wonderful, rich flavor that is easy to bake and liked by all! It doesn't matter to me whether or not it's got a mix as an ingredient as long as the end result is a great tasting dessert that is enjoyed by all. I just love baking."

MY REVIEW
Reviewed Oct. 14, 2014

" Thanks for sharing recipe."

MY REVIEW
Reviewed Oct. 14, 2014

" I am all for anything that saves me time! "

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