Buttercrunch
Cheesecake Recipe

Delicious dessert with a cookie dough bottom and creamy cheesecake topping combined with Almond Roca.

3/4 cup or 1 1/2 sticks 1 cup  1 tsp 1 3 cups 1/4 tsp Filling 3 cups 3/4 cup 1 tsp 3 2 cups

margarine or butter, softened packed brown sugar vanilla egg yolk all-purpose flour salt cream cheese softened sugar vanilla eggs Almond Roca candy ( finely crushed)

Preheat oven,

Buttercrunch Cheesecake Crust 

Mix butter, brown sugar, vanilla, and egg in large bowl. Stir in flour and salt (dough will be crumbly). Press dough into ungreased pan, set aside.

Filling Recipe

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 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.