Butter Crunch Cheesecake Bars



  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/3 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 cup walnuts, chopped


  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 6 small (1 ounce each) chocolate-covered crispy peanut butter-flavored candy bars (such as Butterfinger), chopped


  1. Heat oven to 350 degrees F.
  2. Crust: In large bowl, beat butter on medium-high speed until smooth and creamy, 1 minute.
  3. Add sugars; beat 3 minutes or until smooth and fluffy.
  4. On low speed, beat in flour. Beat in nuts just until incorporated. Reserve 1 cup of mixture. Press remainder over bottom of ungreased 13 x 9 x 2-inch baking pan.
  5. Bake for 10 minutes. Transfer pan to wire rack; let cool slightly.
  6. Filling: In large bowl, beat together cream cheese and sugar on medium-high speed until smooth, about 3 minutes. Add vanilla extract and eggs; beat for 2 minutes. Fold in candy bars. Spoon over baked crust. Sprinkle reserved crust mixture over top.
  7. Bake for 30 minutes or until the cheesecake layer is set.
  8. Transfer pan to wire rack; let cool to room temperature.
  9. Cut into 16 bars. Serve, or cover and refrigerate.

Makes 16 bars.

Nutrient value per bar: 400 calories, 26 g fat (13 g saturated); 7 g protein; 36 g carbohydrate; 1 g fiber; 116 mg sodium; 81 mg cholesterol

Source: Family Circle - 3/4/03

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