For those of you who loved the Creme Brulee cupcakes- you HAVE to try this Creme Brulee cheesecake bar recipe- mixing fired up crunchy vanilla sugar AND cheesecake- talk about a winning combo!
Here is the recipe for Creme Brulee Cheesecake Bars
1.5 boxes (about 115) crushed Vanilla Wafer cookies
1/2 Cup melted butter
4 Tablespoons granulated sugar
2-3 teaspoons vanilla extract
(Note- you can cut the crust recipe in half if you prefer a thinner crust- this recipe gives about a 1/3"-1/2" crust).
Step 1: Mix all crust ingredients together and press into the bottom of a greased 9" x 13" pan.
Step 2: Bake at 350 F for about 6-8 minutes.
Step 3: Allow crust to cool for 5-10 minutes before filling.
4- 8oz Packages cream cheese
1 Cup sugar
1 Cup sour cream
2 Whole eggs
4 Egg Yolks
3 teaspoons vanilla extract
2-4 Vanilla beans, scraped (optional- I just love the look of vanilla beans in pretty much anything dessert-like)
(Note- you can cut the filling recipe in half if you prefer a thinner cheesecake- this gives about 1" of filling on top of the crust- just make sure to decrease the baking time if you decrease the filling amount.)
Step 1: Mix the cream cheese, sugar and sour cream together until smooth.
Step 2: Incorporate the eggs, egg yolks and vanilla extract and beat until well incorporated.
Step 3: Pour mixture onto cooled cookie crust.
Step 4: Bake at 350 F for 40-45 minutes until the cheesecake mixture is firmly set in the center.
Step 5: Allow cheesecake to cool for 1-3 hours by refrigeration or longer if time permits.
1/2 - 1 Cup Vanilla sugar (lightly pulsed in a blender or food processor for up to 30 seconds)
Step 1: Just before you are ready to serve, put a light coating of vanilla sugar (or regular granulated sugar that has been pulsed a couple of times in the blender if vanilla sugar is not available).
Step 2: Cut into Bars or slices before torching the sugar.
Step 3: Using a kitchen torch (this is the fun part!) - torch the sugar until it turns a darker brown color by melting the sugar and allowing it to form a crystallised layer on top of the bars.