Ingredients for Butter Crunch Cheesecake Bars
- 1 cup (2 sticks) unsalted butter
- Dark Brown Sugar
- 1 cup granulated sugar
- All Purpose Flour
- Walnuts
- 16 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
- 2 large eggs
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How to Make Butter Crunch Cheesecake Bars
- Preheat oven to 350°F (175°C).
- **Crust:**
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with an electric mixer until smooth and creamy (about 1 minute).
- Add 1 cup granulated sugar and 1/2 cup packed brown sugar. Beat for 3 minutes until light and fluffy.
- Beat in 2 cups all-purpose flour until just combined.
- Stir in 1 cup chopped pecans or walnuts until incorporated.
- Reserve 1 cup of the crust mixture.
- Press the remaining crust mixture into the bottom of an ungreased 13x9x2 inch baking pan.
- Bake for 10 minutes. Let cool completely.
- **Filling:**
- In a separate bowl, beat together 16 ounces cream cheese (softened), 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Fold in 6 small (1.5 ounce) chocolate crispy peanut butter candy bars (like Butterfingers), chopped into medium-sized pieces.
- Pour the filling over the cooled crust.
- Sprinkle the reserved crust mixture evenly over the top.
- Bake for 30-35 minutes, or until the cheesecake layer is set and the top is lightly golden.
- Let cool completely on a wire rack before refrigerating for at least 2 hours to allow the bars to set completely.
- Cut into 16 bars and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
60g
Fat
61g
Carbs
9g
