Saturday, April 5, 2014

Toffee brown ale cheesecake bars recipe from Betty Crocker

Cheesecake is a popular dessert for Easter. Try something a little different this year with these delectable cheesecake bars from Betty Crocker.


  • 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
  • 1/2 cup cold butter
  • 2 packages (8 oz each) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons Gold Medal® all-purpose flour
  • 1/3 cup brown ale beer
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits
  • 1/4 cup caramel topping
  • 1 tablespoon brown ale beer


  1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
  2. Meanwhile, in large bowl, beat cream cheese, sugars, flour, 1/3 cup beer, the vanilla and egg with electric mixer on medium speed until smooth. 
  3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits. 
  4. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 8 rows by 4 rows. To serve, stir together caramel topping and 1 tablespoon beer; drizzle over top of each bar. Store covered in refrigerator. 

Expert Tips

  • Cold butter is needed to create a "just right" streusel and crust texture. 
  • Line the baking pan with foil for quick pan cleanup.

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