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Print This Delicious Buttercrunch Cheesecake Recipe

Buttercrunch
Cheesecake Recipe

Delicious dessert with a cookie dough bottom and creamy cheesecake topping. The buttercrunch comes from Almond Roca.

Buttercrunch Cheesecake in a Blue Pie Pan
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 Ingredients
3 cups cream cheese softened
3/4 cup sugar
1 tsp vanilla
3 eggs
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
Preheat the oven.

Buttercrunch Cheesecake Crust

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.

Cheesecake Filling Directions

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.

Nutrition facts:
Serving Size 160 g
Calories 642
Calories from Fat 375
Total Fat 41.6g 64%
Saturated Fat 24.9g 124%
Cholesterol 161mg 54%
Sodium 386mg 16%
Total Carbohydrates 59.1g 20%
Dietary Fiber 1.4g 6%
Sugars 32.7g
Protein 10.4g
Vitamin A 26% • Vitamin C 0% • Calcium 8% • Iron 14%



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User Comments

GO AHEAD AND BAKE,

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!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!