by Rachael
adapted from a recipe on Cookies & Cups blog
1 (17.5 ounce) package sugar cookie mix
1 (4 serving size) box French Vanilla instant pudding
2 Tablespoons packed light brown sugar
1/2 cup butter, melted (1 stick)
3 teaspoons vanilla
2 whole eggs + 3 egg yolks
2 (8 ounce) packages cream cheese, room temperature
1/2 cup sour cream
1/2 cup granulated sugar
2/3 cup toffee bits (optional)
1. While the oven is preheating to 350°F , grease a 9x13" pan with cooking spray.
2. To make the crust, combine cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon vanilla and 1 whole egg in a bowl. Mix until the dough forms together. You might need to use your hands to form it if the mix is still crumbly.
3. Press the dough into the bottom of the greased pan, making sure to keep an even thickness throughout. The crust can come up the sides if you wish, but it's not necessary.
4. For the filling, beat cream cheese, sour cream, and sugar until smooth. Add one whole egg, 3 egg yolks, and 2 teaspoons vanilla. Beat until smooth.
5. Spread the filling evenly over the crust.
7. Bake for 30-35 minutes, or until set.
8. Remove from oven and sprinkle toffee bits over the top. Cool for 30 minutes.
9. Refrigerate 3 hours, or overnight.
10. Store in refrigerator.
7. Bake for 30-35 minutes, or until set.
8. Remove from oven and sprinkle toffee bits over the top. Cool for 30 minutes.
9. Refrigerate 3 hours, or overnight.
10. Store in refrigerator.
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