‹ Back to Butterscotch-Toffee Cheesecake Bars

Print Options

Butterscotch Toffee Cheesecake Bars Exps Hhrbz22 124550 Dr 08 10 6b

Butterscotch-Toffee Cheesecake Bars

TOTAL TIME: Prep: 15 min. Bake: 30 min. + chilling YIELD: 2 dozen.
I had been making lemon cheesecake bars for years and wanted a new flavor combo. Using the original bar as a starting point, I decided to try a butterscotch and toffee version. The results were amazing! —Pamela Shank, Parkersburg, West Virginia

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant butterscotch pudding mix
  • 1/3 cup canola oil
  • 2 large eggs, divided use
  • 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 1/2 cup 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.

Nutrition Facts

1 bar: 257 calories, 13g fat (6g saturated fat), 31mg cholesterol, 297mg sodium, 34g carbohydrate (22g sugars, 0 fiber), 2g protein.

© 2024 RDA Enthusiast Brands, LLC