#TemptYourSenses with Creme Brulee Cheesecake Bars

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I don’t know about you, but I love the smell of something baking in my kitchen. It a nice comforting smell and I know something yummy is coming out of the oven soon.

I was sent the new Renuzit Tempting Indulgences Adjustable Scented Cones and asked to make a dessert inspired by one of them. I jumped at the chance because I love a challenge AND I love to bake! If you aren’t familiar with the Renuzit Tempting Indulgences Adjustable Scented Cones they are dessert inspired scented cones and come in scents such as red velvet, creme brulee, and chocolate covered cherries.

I was sent the Chocolate Covered Cherries & Creme Brulee cones. The creme brulee cone smells lovely and I decided to make Creme Brulee Cheesecake Bars since cheesecake is one of my husband’s favorite desserts. Once I decided what I was making I headed to my local walmart to get supplies.

While picking up my Creme Brulee Cheesecake Bar ingredients I stopped into the isle that has all the scented stuff to see of they had the Renuzit’s cones. I wanted to pick up the red velvet cone, but unfortunately my walmart didn’t have red velvet. They only had the Creme Brulee & Chocolate covered cherries, which I already have.

Once I got home, it was time to get down and dirty in the kitchen! I quickly got to work on my Creme Brulee Cheesecake bars.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1 box (4-serving size) French vanilla instant pudding and pie filling mix2 tablespoons packed brown sugar

1/2 cup butter or margarine, melted

2 1/2 teaspoons vanilla

2 eggs plus 3 egg yolks

2 packages (8 oz each) cream cheese, softened

1/2 cup sour cream

1/2 cup sugar

2/3 cup Heath bits (original recipe called for toffee bits, but walmart didn’t have any)

Directions:

Heat oven to 350°F. Lightly spray bottom and sides of 13×9-inch pan with cooking spray.
In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms.
Press dough in bottom and 1/2 inch up sides of pan.
In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth.
Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth.
Spread over crust in pan.
Bake 30 to 35 minutes or until set in center.
Immediately sprinkle top with crushed toffee bits.
Cool 30 minutes. Refrigerate about 3 hours or until chilled.

Store covered in refrigerator.

The whole time these lovely bars were cooking my house smelled amazing! Once they came out of the oven I couldn’t wait for them to cool off so we could dig in. They were so good and very easy to make! If you want to turn this into a regular cheesecake, you could bake in a circle pan instead.

You can see more from my shopping trip & baking challenge in my Google+ story!

They next time your in walmart, stop by the renuzit scents and pick up a Tempting Indulgences Dessert Cone so you can #TemptYourSenses.

Stop by the Renuzit’s facebook page to stay up to date on their yummy scents!

Recipe adapted from Betty Crocker

I am a member of the Collective Bias™ Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Renuzit #CBias #SocialFabric