Delicious dessert with a cookie dough bottom and creamy cheesecake topping. The buttercrunch comes from Almond Roca.
3/4 cup or 1 1/2 sticks margarine or butter, softened
1 cup packed brown sugar
1 tsp vanilla
1 egg yolk
3 cups all-purpose flour
1/4 tsp salt
Cheesecake Filling Ingredients3 cups cream cheese softened
3/4 cup sugar
1 tsp vanilla
2 cups Almond Roca (buttercrunch) candy (finely crushed)
Oven Temp ~ 350°
Baking Time ~ 30 to
Pan Type ~ 10 inch round springform or large casserole dish
Mix butter, brown sugar, vanilla and egg yolk in a large bowl. Stir in the flour and salt (dough will be crumbly). Press dough into ungreased pan, set aside.
Place the cream cheese, sugar and vanilla in a large bowl.
Using an electric mixer or food processor, blend for 1 minute.
Add eggs and continue to mix on low speed for 1 minute or until blended. Stir in the finely crushed Almond Roca (Buttercrunch) pieces.
Pour evenly over the cheesecake crust.
Bake Buttercrunch Cheesecake for suggested time. Let cheesecake cool and refrigerate for at least 3 hours before cutting.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!