PEANUT BUTTER CRUNCH CHEESECAKE SQUARES
FOUND THIS ONE IN MY FAMILY CIRCLE MAG. AND IT'S YUMMY!!
Provided by TAMMY WADE
Categories Cakes
Time 40m
Number Of Ingredients 11
Steps:
- 1. HEAT OVEN TO 350*. LINE AN 8X8 INCH BAKING PAN WITH FOIL, COATED WITH NONSTICK SPRAY. ALLOW FOIL TO HANG OVER 2 SIDES.
- 2. IN A MEDIUM SIZE BOWL, WHISK TOGETHER FLOUR, PECANS AND BROWN SUGAR. STIR IN BUTTER, AND MIX UNTIL CRUMBLY. PAT INTO BAKING PAN AND BAKE FOR 14 MIN. REMOVE.
- 3. BEAT CREAM CHEESE,SUGAR,VANILLA,EGG, LEMON JUICE UNTIL SMOOTH. STIR IN CHOPPED 3/4 CUP CANDIES. POUR INTO BAKED CRUST PAN. BAKE FOR 25 MINUTES.
- 4. AFTER REMOVING FROM OVEN, IMMEDIATELY SPRINKLE REMAINING FINELY CHOPPED BUTTERFINGERS ON TOP. LET COOL.. LIFT FOIL OUT OF PAN, AND CUT INTO 36 SQUARES, AND STORE IN REFRIGERATOR ( THEY ARE BETTER THE NEXT DAY) ENJOY...
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Saeed Khani
[email protected]This cheesecake was a bit too sweet for my taste. I would have preferred a less sweet graham cracker crust. Overall, it was a good cheesecake, but not my favorite.
Ashley and daniel Frank
[email protected]I made this cheesecake for a party and it was a hit! Everyone loved the peanut butter crunch topping. I would definitely recommend this recipe.
Sadie Wallace
[email protected]This cheesecake was delicious! The peanut butter crunch topping was the perfect combination of sweet and salty. I used a graham cracker crust and it worked perfectly. The cheesecake was also very easy to make. I will definitely be making this again.