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

BUTTERSCOTCH TOFFEE VANILLA BEAN CHEESECAKE BARS

Butterscotch Toffee Vanilla Bean Cheesecake Bars are a dessert perfect for fall, from the colors to the combination of flavors. Crust from a yellow cake, cream cheese layer and mixture of butterscotch and toffee bits.
Course Desserts
Cuisine American
Keyword Butterscotch Desserts, Cream Cheese Bars
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 36
Calories 375kcal
Author pamelashank2015

Ingredients

  • 1 15.25oz box yellow cake mix
  • 1 3.4oz pkg HERSHEYS White Chocolate Instant pudding mix
  • 1/3 cup vegetable oil
  • 2 large eggs divided use
  • 1 8oz pkg cream cheese, softened
  • 1 teaspoon vanilla bean paste may use vanilla extract
  • 1/3 cup sugar
  • 1 cup toffee bits may use chocolate toffee bits
  • 3/4 cup butterscotch baking chips
  • 1/4 Tablespoons white chocolate chips

Instructions

  • 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 cooled crust. Sprinkle remaining crumb mixture over the cream cheese layer. Bake for 15-20 minutes, or until filling is set.
  • Remove pan from oven the last 5 minutes. Sprinkle butterscotch chips, remaining toffee bits, and white chocolate chips over the top of crumb mixture. Return to oven.
  • Remove from oven and cool on wire rack 1 hour. Refrigerate for 2 hours, remove from pan by parchment paper and cut into desired size bars.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
  • Line the baking pan with parchment paper. You can lift them out of the pan to cut into squares. Also makes cleaning up the pan easier
  • Do not overbake or the bars can become dry.
  • If you do not have vanilla paste, use pure vanilla extract.
  • These are best served the day they are made, but can placed in an airtight container, or covered and stored in the refrigerator for up to 3 days.
  • These bars can also be placed in Freezer Ziploc bags, then an airtight container and frozen for 1-2 months. Place in the refrigerator to thaw.