Butterscotch Toffee Vanilla Bean Cheesecake Bars are a dessert perfect for fall, from the colors to the combination of flavors.

The inspiration for this Butterscotch Toffee Cheesecake bars recipe came about one day while reorganizing my pantry and kitchen cabinets. Before I start my fall baking, I like to take out the partially used bags of chips, nuts, candies, and any other ingredients in my cabinets. There are always some leftovers from summer baking.

I usually lay them out on my counter and move them around beside each other to see what combination sounds good together. The butterscotch chips were my main ingredient inspiration. A small amount of toffee bits were the next ingredient I wanted to use. I also added a few white chocolate chips that I found.

When I originally created this recipe, I used a box of Godiva White Chocolate Vanilla Bean Pudding mix, but now it is no longer available.

I did find that HERSHEYS has a white chocolate pudding mix, so I re-made them using this pudding mix. I found this at Walmart. It does not have the vanilla bean in it though.

**I also used toffee bits in one pan of these bars, and the chocolate toffee bits in a second pan. They both tasted delicious

HOW TO MAKE BUTTERSCOTCH TOFFEE VANILLA BEAN CAKE BARS:

INGREDIENTS:

yellow cake mix
pkg white chocolate instant pudding mix
vegetable oil
2 large eggs
cream cheese
vanilla bean paste (or vanilla extract
sugar
toffee bits (may use chocolate toffee bits)
butterscotch baking chips
white chocolate chips

Preheat oven to 350 degrees F. Line an 11 x 7 1/2 inch (Brownie) pan with parchment paper.

In a large mixing bowl, combine the cake mix, pudding mix, oil, and 1 egg, with a fork until mixture is crumbly.

Reserve 1 cup for later use. Press remaining mixture into the bottom of pan. Bake for 10 minutes. Remove from oven and cool on wire rack.

In a small bowl, beat together with an electric mixer, the cream cheese, vanilla bean paste, 1 egg, and sugar until smooth.

Fold in 1/3 cup of the toffee bits. Spread evenly over the crust. Sprinkle remaining crumb mixture over the cream cheese layer. Bake for 15-20 minutes, or until filling is set.

The last 5 minutes of baking time, take pan out of the oven, sprinkle the chips over it and return to oven.

The chips will stay on the bars better if they are slightly melted.

Butterscotch Toffee Vanilla Bean Cheesecake Bars are a dessert perfect for fall, from the colors to the combination of flavors.

Cool on a wire rack until cool, then refrigerate for at least 2 hours. Remove from pan by parchment paper and cut into desired size bars.

Butterscotch Toffee Vanilla Bean Cheesecake Bars are a dessert perfect for fall, from the colors to the combination of flavors.

These Butterscotch Toffee Vanilla Bean Cheesecake Bars are a great addition to any fall get together.

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