Serving Up {Dessert}: Creme Brulee Cheesecake Bars

I am playing a bit of catch up here in blogland.  If only it were just my blogs that I was falling behind in!  Ughh!

I wanted to begin today by posting the first of two new recipes that I made for our family Easter dinner.  Although these are not old family recipes that have stood the test of time, they are absolutely new favorites that I cannot wait to make again!  If you doubt my intentions, let me admit that I have already gone to the store to purchase the ingredients so that I will have them on hand when the cheesecake need craving hits.  

Today's recipe is for Creme Brulee Cheesecake Bars from Taste and Tell.  I have had this recipe "bookmarked" for a long time and I think that I had (wrongly) assumed that they would take longer to prepare than they really did.  Even though they are a baked cheesecake bar, they whip together so quickly that there is really no excuse to delay in making them.  Believe me, after having eaten one, two, a few, I am telling you that these bars are incredible!

One Year Ago: Gooey Butter Cake

CREME BRULEE CHEESECAKE BARS     

(recipe from Taste and Tell)

printable version

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 box (4-serving size) French vanilla instant pudding
2 Tbs. brown sugar
1/2 cup butter, melted
2 1/2 tsp. vanilla (divided)
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely chopped

Heat oven to 350 degrees. Lightly spray the bottom and sides of 13x9 inch pan with cooking spray.

In a large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until a soft dough forms. Press the dough into the bottom and 1/2 inch up the sides of pan.

In a small bowl, beat the cream cheese, sour cream and sugar with an electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Pour over the crust in the pan.

Bake for 30 to 35 minutes or until the center is set. Remove from oven and immediately sprinkle with the crushed toffee bits. Allow to cool at least 30 minutes. Refrigerate about 3 hours or until well chilled prior to serving.

Serving Up {Cookies}: Premier Cheesecake Cranberry Bars

The first time I ate these Cheesecake Cranberry Bars was at my mom's home when I was visiting.  I knew after the first bite that they would be the next "cookie" that I would take to my annual cookie exchange.  As I packaged 12 dozen plates of them, I realized that they were a bit more labor intensive than some of my other choices, but they were worth it.  I was confirmed that they were worth it when a couple of days after the cookie exchange the hostess for that year called me directly to tell me how much she loved them.  This meant a lot coming from this individual as she was a known entertainer and an amazing cook!

If you need a real "knock your socks off" dessert this holiday, this may be just what you are looking for.

PREMIER CHEESECAKE CRANBERRY BARS     
(recipe from Linda W.)
printable version

2 cups flour
1 ½ cups quick-cooking oats
¼ cup packed brown sugar
1 cup butter, softened
12 oz. pkg. white chocolate chips
8 oz. pkg. cream cheese, softened
14 oz. can sweetened condensed. Milk
¼ cup lemon juice
1 tsp. vanilla
1 can whole berry cranberry sauce (I prefer Trader Joe's "fresh" sauce sold in the refrigerated section)
2 Tbs. cornstarch

Combine flour, oats and brown sugar in large bowl. Cut in the butter until crumbly. Stir in the white chocolate chips. Set aside 2 ½ cups of this mixture to be used as topping. With floured fingers, press remaining mixture into a greased 13x9x2 inch pan.
Beat cream cheese until smooth and creamy. Add condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust layer.
Combine cranberry sauce and cornstarch and spoon over the cream cheese mixture. Sprinkle reserved morsel mixture over top of all.
Bake at 350 degrees for 35-40 minutes or until the center is set.
Cool completely on wire rack. Cover and refrigerate up to one day. Cut into bars.