Best Toffee Cheesecake Bars Recipes

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CHEESECAKE CARAMEL TOFFEE CHOCOLATE CHIP COOKIE BARS



Cheesecake Caramel Toffee Chocolate Chip Cookie Bars image

This recipe combines my love of cookies with my love of cheesecake. Plus, it has some toffee bits and caramel bits thrown in for my pleasure good measure. If you're not familiar with caramel bits, they can be found right in the chocolate chip section in your supermarket. They are made by Kraft. They come in an eleven-ounce bag and cost around three dollars. They are super adorable (well, as adorable as little balls of caramel can be). They are just like Kraft wrapped caramel candies, but in little ball form - perfect for baking.

Provided by bkellum

Categories     Bar Cookie

Time 30m

Yield 1 9x11 sheet, 12 serving(s)

Number Of Ingredients 15

1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
2/3 cup chocolate chips (mine were mini chips)
1/3 cup caramel, bits
1/3 cup toffee pieces
8 ounces cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees.
  • Prep a 9 x 13 pan by lining it with parchment paper. Set aside.
  • Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour.
  • Stir in the chocolate chips, caramel bits and toffee pieces.
  • Divide mixture in half. Spread half of the dough evenly into the prepared pan. I use my fingers to do this. Set aside.
  • In a medium bowl, cream together the cream cheese and white sugar until fully blended. Beat in the egg and vanilla. Mix until completely smooth.
  • Pour and spread cheesecake layer over the pressed cookie dough layer.
  • Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer. You don't have to have the entire cheesecake layer totally covered. In fact, leaving a bit of the cheesecake layer peeking through in spots looks good once the bars bake and cool.
  • Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown.
  • Allow to cool completely before removing from pan by way of the parchment paper.
  • Once cooled and removed from pan, cut into twelve equal bars.
  • Store in refrigerator.
  • NOTE: If you use the caramel bits in this recipe, allow the bars to come almost to room temperature (after refrigerating) prior to serving. The caramel bits harden up a bit in the fridge.

Nutrition Facts : Calories 469.6, Fat 25.6, SaturatedFat 15.3, Cholesterol 92.5, Sodium 331.7, Carbohydrate 57.5, Fiber 1.1, Sugar 40.3, Protein 4.9

TOFFEE CHEESECAKE BARS



Toffee Cheesecake Bars image

These melt-in-your-mouth treats are absolutely delicious, and everyone will want seconds. A must for Christmas gift giving. No one would ever guess they're lighter. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup confectioners' sugar
1/3 cup baking cocoa
1/8 teaspoon baking soda
1/2 cup cold butter
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/4 cups milk chocolate English toffee bits, divided

Steps:

  • Preheat oven to 350°. In a small bowl, combine flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set., Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.

Nutrition Facts : Calories 169 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 120mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 0 fiber), Protein 3g protein.

BUTTERSCOTCH-TOFFEE CHEESECAKE BARS



Butterscotch-Toffee Cheesecake Bars image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

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

Steps:

  • 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., 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., 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.

Nutrition Facts : Calories 257 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 297mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

TOFFEE-TOPPED CHEESECAKE BARS



Toffee-Topped Cheesecake Bars image

My all-time favorite, hands-down, go-to bar cookie! These are in category all by themselves! Stash a couple aside for yourself, or you might not get any! *Cut smaller for holiday cookie trays and place into large paper (or foil) candy cups. A must-try recipe for you! Merry Christmas and Happy Holidays! (photo from bing images)

Provided by Kelly Williams

Categories     Other Desserts

Time 1h

Number Of Ingredients 10

1 1/4 cups flour
1 cup powdered sugar
1/2 cup baking cocoa powder
1/4 tsp. baking soda
1 1/2 sticks butter
8 oz. softened cream cheese
14 oz. can sweetened condensed milk
2 eggs
1 tsp. vanilla
1 (8 oz.) pkg. (1 1/2 cups) english toffee bits, divided

Steps:

  • 1. Heat oven to 350 degrees F. In medium bowl, combine flour, powdered sugar, cocoa and baking soda. Cut in butter until mixture is crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake 15 minutes. In large bowl, beat cream cheese until fluffy. Add sweetened condensed milk, eggs and vanilla. Beat until smooth. Stir in 1 cup toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges just begin to brown. Remove from oven. Cool 15 minutes. Sprinkle remaining toffee bits evenly over top. Cool completely. Refrigerate several hours or until chilled. Store leftovers covered in refrigerator.

TOFFEE-TOPPED CHEESECAKE BARS



Toffee-Topped Cheesecake Bars image

Make and share this Toffee-Topped Cheesecake Bars recipe from Food.com.

Provided by Bake-a-holic

Categories     Bar Cookie

Time 1h20m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
3/4 cup butter
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups English toffee bits, divided

Steps:

  • Preheat oven to 350 degrees F.
  • In medium mixing bowl, combine flour, powdered sugar, cocoa and baking soda; cut in butter until mixture is crumbly.
  • Press firmly on bottom of ungreased 13x9 inch baking pan; bake 15 minutes.
  • In large mixing bowl, beat cream cheese until fluffy.
  • Add Milk, eggs and vanilla; beat until smooth.
  • Stir in 1 cup toffee bits.
  • Pour mixture over hot crust.
  • Bake 25 minutes or until set and edges just begin to brown.
  • Remove from oven; cool 15 minutes.
  • Sprinkle remaining 1/2 cup tooffee bits evenly over top; cool completely.

Nutrition Facts : Calories 126.7, Fat 7.4, SaturatedFat 4.4, Cholesterol 31.2, Sodium 81.1, Carbohydrate 13.6, Fiber 0.5, Sugar 9.5, Protein 2.3

TOFFEE CHEESECAKE BARS RECIPE - (4.4/5)



Toffee Cheesecake Bars Recipe - (4.4/5) image

Provided by Mary Anne Daino

Number Of Ingredients 10

1 cup all-purpose flour
3/4 cup confectioners' sugar
1/3 cup baking cocoa
1/8 teaspoon baking soda
1/2 cup cold butter
1 (8-ounce) package reduced-fat cream cheese
1 (14-ounce) can sweetened condensed milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/4 cups milk chocolate English toffee bits, divided

Steps:

  • In a small bowl, combine the flour, confectioners' sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13-inch x 9-inch baking dish. Bake crust at 350°F for 12 to 15 minutes or until set. In a large bowl, beat cream cheese until fluffy. Add the milk, eggs and vanilla and beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18 to 22 minutes longer or until center is almost set. Cool on a wire rack for 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate for 8 hours or overnight.

TOFFEE BROWN ALE CHEESECAKE BARS



Toffee Brown Ale Cheesecake Bars image

Malty brown ale pairs perfectly with the rich flavors of toffee and caramel in these layered cheesecake bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 32

Number Of Ingredients 13

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup cold butter
2 packages (8 oz each) cream cheese, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons Gold Medal™ all-purpose flour
1/3 cup brown ale beer
1 teaspoon vanilla
1 egg
1/2 cup chopped pecans
1/2 cup toffee bits
1/4 cup caramel topping
1 tablespoon brown ale beer

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese, sugars, flour, 1/3 cup beer, the vanilla and egg with electric mixer on medium speed until smooth.
  • Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
  • Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 8 rows by 4 rows. To serve, stir together caramel topping and 1 tablespoon beer; drizzle over top of each bar. Store covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 22 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 15 g, TransFat 0 g

CARAMEL TOFFEE CHEESECAKE BARS PRINT RECIPE - (4.4/5)



Caramel Toffee Cheesecake Bars PRINT Recipe - (4.4/5) image

Provided by á-17861

Number Of Ingredients 17

For the crust:
Ingredients
1 cup graham cracker crumbs
3 tbsp. unsalted butter, melted
1 tbsp. sugar
1/2 cup toffee bits
For the filling:
12 oz. cream cheese, at room temperature
1/3 cup sour cream
1/3 cup sugar
1 large egg
1 tsp. vanilla
1/4 tsp. salt
1/3 cup caramel sauce
For topping:
Additional caramel sauce, for drizzling
1/2 About 1/2 cup toffee bits

Steps:

  • Directions Preheat the oven to 325˚ F. Line an 8 × 8-inch baking pan with parchment paper. In a small bowl, combine the graham cracker crumbs, melted butter, and sugar. Toss with a fork until evenly mixed. Transfer the mixture to the prepared pan and press into an even layer in the bottom of the pan. Sprinkle the toffee bits in an even layer over the graham cracker mixture. Bake for 5 minutes. Remove the pan from the oven, but maintain the oven temperature. To make the filling, in the bowl of an electric mixer, combine the cream cheese and sour cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Beat in the sugar. Blend in the egg, vanilla, and salt, scraping down the sides of the bowl as needed. Blend in the caramel sauce. Pour the mixture over the crust in an even layer. Return the pan to the oven and bake just until set, about 30-35 minutes. Transfer the pan to a wire cooling rack and let cool to room temperature. Cover with foil and refrigerate at least 4 hours. Drizzle additional caramel sauce over the cheesecake and sprinkle with additional toffee bits. Slice into squares with a large kitchen knife. Refrigerate until ready to serve.

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