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Peanut Butter Crunch Cheesecake Squares Recipe

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This recipe for Peanut Butter Crunch Cheesecake Squares, by , is from The Kise/Lackmann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Todd Kise
Added: Friday, February 11, 2011

Category:
Category:

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

Directions:
Directions:
1. Heat oven to 350F. Line an 8 X 8-inch baking pan with non-stick foil, allowing foil to hang over two sides.
2. In 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 for 14 minutes, until lightly browned. Remove from oven.
3. In another medium-size 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 baked crust. Bake at 350 for 25 minutes. Remove from oven and sprinkle the finely chopped candy over the top.
4 Cool completely. Gently lift from pan and pull back foil. Cut into 36 squares. Refrigerate until serving.

Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
20 minutes 39 bake.

 

 

 

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