Butter Crunch Cheesecake Bars Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESECAKE BARS



Cheesecake Bars image

Dense and creamy with a hint of lemon and a crisp graham cracker crust, these cheesecake bars are an easy alternative to NY cheesecake.

Provided by Jennifer Segal

Categories     Desserts

Time 1h35m

Yield 16 squares

Number Of Ingredients 13

1¼ cups graham cracker crumbs, from 10 whole crackers
4 tablespoons unsalted butter, melted
¼ cup packed dark brown sugar
⅛ teaspoon salt
16 ounces (2 8-oz. packages) cream cheese, at room temperature
1 cup granulated sugar
1½ tablespoons all purpose flour
¼ cup sour cream
3 large eggs
2½ teaspoons vanilla extract
½ teaspoon packed freshly grated lemon zest, from 1 lemon
1 teaspoon lemon juice
⅛ teaspoon salt

Steps:

  • Preheat the oven to 375°F and set an oven rack in the middle position. Line an 8-inch baking dish with heavy-duty aluminum foil (so that there is an overhang on at least 2 sides) and spray lightly with nonstick cooking spray.
  • Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and salt. Stir until well combined, using your fingertips if necessary to be sure no lumps of brown sugar remain. Press into the bottom and 1 inch up the sides of the prepared pan. Bake the crust for 10 minutes, until set. Remove the crust from the oven and set aside. Reduce the oven temperature to 325°F.
  • Make the batter: In the bowl of an electric mixer fitted with beaters or the paddle attachment, beat the cream cheese, granulated sugar, and flour together on medium speed until just smooth, about 1 minute. Add the sour cream, eggs, vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined, about 1 minute. Do not over-mix.
  • Pour the batter into the slightly cooled crust. Check to make sure your oven has cooled to 325°F, then bake for 40 to 45 minutes, until the filling is set but still a little jiggly in the center. (An instant-read thermometer, inserted into the filling about 1" in from the edge, should read between 180°-190°F.) The cheesecake will continue to cook as it cools. Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until cold, at least 6 hours but preferably overnight.
  • Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Cut into squares, wiping the knife clean with a damp cloth between slices. Refrigerate until ready to serve.
  • Note: The cheesecake bars can be stored in the refrigerator for up to 3 days.
  • Freezer-Friendly Instructions: The cheesecake bars can be frozen for up to 3 months. To freeze, place the cooled cheesecake (cut or uncut) on a plate and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy-duty aluminum foil and place in a freezer bag. Seal and return to freezer for up to 3 months. Remove the foil before defrosting.

Nutrition Facts : ServingSize 1 square, Calories 248, Fat 16 g, Carbohydrate 24 g, Protein 3 g, SaturatedFat 9 g, Sugar 20 g, Fiber 0 g, Sodium 166 mg, Cholesterol 77 mg

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS



Chocolate Peanut Butter Cheesecake Bars image

Quicker to bake and chill than a full cheesecake, these chocolate peanut butter cheesecake bars are the perfect choice when you need a crowd-pleasing dessert that's also portable, easy to serve, and handheld. For best results, follow the recipe as written including sufficiently cooling and chilling the bars.

Provided by Sally

Categories     Dessert

Time 6h5m

Number Of Ingredients 11

30 regular Oreos
1/2 cup (1 stick; 115g) unsalted butter, melted
3 8-ounce bricks (24 oz. or 750g) full-fat block-style PHILADELPHIA Cream Cheese, softened to room temperature
1 cup (200g) granulated sugar
1/4 cup (60g) sour cream or plain yogurt, at room temperature
1 cup (250g) creamy peanut butter (not natural style)
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3 large eggs, at room temperature
1/2 cup (1 stick; 115g) unsalted butter
1 heaping cup (around 200g) semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
  • In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
  • Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
  • Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
  • Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
  • Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
  • To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
  • Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

BUTTER CRUNCH LEMON-CHEESE BARS



Butter Crunch Lemon-Cheese Bars image

Make and share this Butter Crunch Lemon-Cheese Bars recipe from Food.com.

Provided by Mirj2338

Categories     Bar Cookie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1 nonstick cooking spray
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground mace or 1/4 teaspoon nutmeg
1 cup all-purpose flour
1 cup low fat cottage cheese
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon grated lemon, zest of
3 1/2 tablespoons fresh lemon juice
1/4 teaspoon baking powder
1 large egg
1 large egg white

Steps:

  • Preheat the oven to 350 degrees.
  • Spray an 8-by-8-inch square baking dish with nonstick spray.
  • To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth.
  • Spoon 1 cup flour lightly into a dry measuring cup and level with a knife.
  • Add the flour to the butter mixture and beat at low speed until well blended.
  • Press the crust into the prepared baking dish and bake for 20 minutes.
  • Meanwhile, prepare the filling.
  • In a food processor fitted with the metal blade, process the cottage cheese for 2 minutes or until smooth, scraping sides of the bowl once.
  • Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white.
  • Process until well blended.
  • Pour the filling over the baked crust.
  • Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned).
  • Remove from the oven and cool.
  • When cool, cover and chill for 8 hours.
  • To serve, cut into bars.

OLD-FASHIONED BUTTER CRUNCH



Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

Steps:

  • To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

BUTTER CRUNCH CHEESECAKE BARS



Butter Crunch Cheesecake Bars image

If you like Butterfingers candy and cheesecake this is for you! I have heard it said that this could use more sugar. I think it depends on just how sweet your sweet tooth is. Taste and add more if you think it would benefit. *PLEASE NOTE:There is a final filling ingredient that the Zaar computer doesn't like and keeps refusing to publish. This is: 6 small chocolate crispy peanut butter flavored candy bars (like Butterfinger), chopped into medium sized pieces.

Provided by Annacia

Categories     Bar Cookie

Time 50m

Yield 16 serving(s)

Number Of Ingredients 9

3/4 cup butter, softened
1/3 cup dark brown sugar
1/3 cup sugar
2 cups all-purpose flour
1 cup shelled walnuts, chopped
16 ounces cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs

Steps:

  • Heat oven to 350 degrees.
  • CRUST:.
  • In bowl, beat butter with mixer until smooth and creamy, 1 minute Add sugars, beat 3 minute until fluffy.
  • Beat in flour.
  • Beat in nuts until just incorporated. Reserve 1 cup mixture.
  • Press remainder over bottom of ungreased 13x9x2 inch baking pan.
  • Bake crust 10 minute Let cool.
  • FILLING:.
  • In bowl, beat together cream cheese and sugar with mixer until smooth.
  • Add vanilla and eggs, beat for 2 minute.
  • Fold in candy bars (see into description above).
  • Spoon over baked crust. Sprinkle reserved crust mixture over top.
  • Bake for 30 minute until cheesecake layer is set.
  • Let cool.
  • Cut into 16 bars.
  • Serve, or cover and refrigerate.

PEANUT BUTTER CRUNCH CHEESECAKE SQUARES



Peanut Butter Crunch Cheesecake Squares image

Make and share this Peanut Butter Crunch Cheesecake Squares recipe from Food.com.

Provided by CookingONTheSide

Categories     Bar Cookie

Time 59m

Yield 36 squares, 36 serving(s)

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup pecans, finely chopped
3 tablespoons light brown sugar
3 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
12 fun-size butterfinger candy bars, coarsely chopped (about 3/4 cup)
5 fun-size butterfinger candy bars, finely chopped

Steps:

  • Heat oven to 350 degrees F. Line an 8x8-inch baking pan with nonstick foil, allowing foil to hang over two sides.
  • In a medium-size bowl, whisk together the flour, pecans and light brown sugar.
  • Stir in the butter and mix until all dry ingredients are moistened and a crumbly dough forms.
  • Press into the bottom of the prepared baking pan.
  • Bake at 350 degrees for 14 minutes, until lightly browned.
  • Remove from oven.
  • In another medium bowl, beat the cream cheese and sugar until smooth.
  • Beat in egg, lemon juice and vanilla until combined.
  • Stir in 3/4 cup coarsely chopped candy.
  • Pour into the baked crust.
  • Bake at 350 degrees for 25 minutes.
  • Remove from oven and sprinkle the finely chopped candy over the top.
  • Cool completely.
  • Gently lift from pan and pull back foil.
  • Cut into 36 squares.
  • Refrigerate until serving.

Nutrition Facts : Calories 183.7, Fat 9.2, SaturatedFat 4.6, Cholesterol 14.7, Sodium 96.2, Carbohydrate 24.9, Fiber 0.7, Sugar 15.8, Protein 2.3

More about "butter crunch cheesecake bars recipes"

CHEESECAKE BARS - MY BAKING ADDICTION
cheesecake-bars-my-baking-addiction image
Web Mar 4, 2022 Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with foil and spray with nonstick cooking spray. In a large bowl, combine …
From mybakingaddiction.com
Reviews 38
Calories 478 per serving
Category Bar Desserts
See details


HOMEMADE CRUNCH BARS (AWARD WINNING RECIPE!) - THE …
homemade-crunch-bars-award-winning-recipe-the image
Web Oct 18, 2021 Pour the chocolate/peanut butter mixture over the crispy rice cereal and mix until combined. Pour into the lined baking dish and refrigerate until firm (at least an hour). Remove and cut into bars. Notes …
From thebigmansworld.com
See details


PEANUT BUTTER PROTEIN BALLS (NO BAKE) - WHOLESOME YUM
peanut-butter-protein-balls-no-bake-wholesome-yum image
Web Apr 20, 2023 Tap on the times in the instructions below to start a kitchen timer while you cook. Combine the peanut butter, protein powder, sweetener, and vanilla in a powerful blender or food processor. Process …
From wholesomeyum.com
See details


CRUNCHIE CHEESECAKE - REPLICATE THIS EASY CHEESECAKE …
crunchie-cheesecake-replicate-this-easy-cheesecake image
Web Nov 19, 2019 For best results, just leave the cheesecake in the fridge for 12-20 hours (or overnight). This way, the flavours of the Crunchie cheesecake layers will fuse together and you'll have a more enjoyable …
From greedygourmet.com
See details


PEANUT BUTTER CHEESECAKE BARS - BUTTER WITH A SIDE OF BREAD
Web May 20, 2021 Bake 10 minutes and then cool in the pan. In a large mixing bowl, beat the cream cheese and peanut butter together for 2-3 minutes. Beat in eggs. Add sugar and …
From butterwithasideofbread.com
See details


STRAWBERRY CRUNCH CHEESECAKE - FANTABULOSITY
Web Jan 29, 2022 Preheat the oven to 350 degrees Fahrenheit and fill a cookie sheet with ¼ inch of water. Spray just the bottom of a 9″ springform pan with cooking spray (otherwise …
From fantabulosity.com
See details


BUTTERFINGER COOKIE DOUGH CHEESECAKE BARS - BAKERS ROYALE
Web Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough sprinkle on top of cheesecake layer along with …
From bakersroyale.com
See details


BUTTERSCOTCH CHEESECAKE BARS RECIPE | MYRECIPES
Web Melt butterscotch chips and butter in a saucepan over medium-low heat; stir in cracker crumbs and pecans. Press half of mixture into an ungreased 13"x9" baking pan. Beat …
From myrecipes.com
See details


OUR BEST RECIPES FOR CHEESECAKE BARS | TASTE OF HOME

From tasteofhome.com
See details


HOMEMADE CRUNCH BARS - EASY DESSERT RECIPES
Web Sep 12, 2022 Line an 8×8-inch baking pan with parchment paper and spray the sides with nonstick butter spray. Set aside. Melt the butter in a large pan set over medium heat, …
From easydessertrecipes.com
See details


30 BEST CHEESECAKE RECIPES - EASY CHEESECAKE DESSERTS - THE …
Web Oct 22, 2022 From chocolate to peanut butter, and everything in between! Of course, there are tons of seasonal spiced cheesecakes, pumpkin desserts, and Christmas …
From thepioneerwoman.com
See details


TOFFEE CRUNCH CHEESECAKE BARS - FAMILY FRESH MEALS
Web Prepare a 13×9-inch pan with cooking spray. In a large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg. Mix until dough …
From familyfreshmeals.com
See details


BUTTER CRUNCH LEMON-CHEESE BARS RECIPE | MYRECIPES
Web Step 1. Preheat oven to 350°. Advertisement. Step 2. To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly …
From myrecipes.com
See details


25 BEST NO-BAKE EASTER DESSERT RECIPES - INSANELY GOOD
Web Apr 19, 2023 White Chocolate Easter Egg Crunch Clusters. You’ve probably had crunchy Cornflake ... No-Bake Easter Peanut Butter Bars. No-Bake Easter Chocolate Loaf Cake. …
From insanelygoodrecipes.com
See details


STUNNING 'CRUNCH CHEESECAKE' DESSERT TOTALLY BLOWS OUR MINDS
Web Nov 6, 2022 This sensational recipe starts with a buttery chocolate graham crust. Then, line your spring-loaded cheesecake pan with 1/2 bar pieces of Crunch bars along the …
From delishably.com
See details


BEST BUTTER CRUNCH CHEESECAKE BARS RECIPES
Web Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set., In a large bowl, beat cream …
From alicerecipes.com
See details


PEANUT BUTTER RICE KRISPIES TREATS RECIPE | THE RECIPE CRITIC
Web Apr 18, 2023 Spray a 9×9 baking dish with cooking spray and set aside. Heat the peanut butter in 30 second intervals until melted and liquid. In a large pot, melt the butter and …
From therecipecritic.com
See details


BUTTERSCOTCH CHEESECAKE BARS - SIMPLY STACIE
Web How to Make Butterscotch Cheesecake Bars Step One: Preheat oven to 350F. Grease a 9×13 baking pan. Step Two: Add butterscotch chips and butter to a medium saucepan …
From simplystacie.net
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-large-groups     #desserts     #cookies-and-brownies     #chocolate     #cheesecake     #bar-cookies     #dietary     #number-of-servings

Related Search