Creme Brulee Cheesecake Bars

These Creme Brulee Cheesecake Bars turn the classic French dessert into something even easier and tastier! Graham cracker crust, vanilla bean cheesecake filling, and a bruleed sugar topping. YUM!

For the crust:

  • 9 whole (135 grams) graham crackers
  • 5 tablespoons (72 grams) unsalted butter, melted

For the filling:

  • 16 ounces (454 grams) cream cheese, completely softened at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1/4 cup heavy cream
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla bean paste
  • 1/2 teaspoon fine sea salt

For the brulee topping:

  • 1/4 cup (50 grams) granulated sugar
Creme Brulee Cheesecake Bars #dessertrecipes


For the crust:

  1. Preheat the oven to 350°F. Line an 8-inch square metal baking dish with foil, leaving an overhang.
  2. In the bowl of a food processor, pulse the graham crackers until finely ground. Add the butter and pulse until moistened. Press into the bottom of the prepared pan. Bake until lightly browned and set, about 8 to 10 minutes. Let cool and reduce the oven temperature to 300°F.

For the filling:

  1. In a large bowl, use an electric mixer to beat the cream cheese at medium-high speed until smooth. Add the sugar and continue beating until smooth, scraping down the sides of the bowl.
  2. Full instructions visit @handletheheat

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