Butter Crunch Cheesecake Bars
Indulge in the decadence of Butter Crunch Cheesecake Bars, a dessert that combines the buttery crunch of toffee with the creamy richness of classic cheesecake. These luscious bars start with a golden graham cracker crust, baked to perfection for a sturdy and flavorful base. A velvety cheesecake layer follows, infused with vanilla and a hint of sweetness for a melt-in-your-mouth experience. Topped with crunchy toffee bits and optional toasted pecans, these bars blend textures beautifully, offering a delightful mix of creamy and crisp in every bite. Perfect for any occasion, these easy-to-make cheesecake bars require just 25 minutes of prep, making them an ideal choice for busy bakers looking to impress. Serve them chilled for a show-stopping dessert that’s sure to satisfy sweet tooth cravings while keeping things irresistibly indulgent.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter (melted)
- 1.5 cups granulated sugar (divided)
- 16 ounces cream cheese (softened)
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 cup toffee bits
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared baking dish to create an even crust. Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the remaining 1 1/4 cups of granulated sugar and vanilla extract to the cream cheese, and beat until fully incorporated.
Beat in the eggs one at a time, mixing well after each addition. Add the flour and beat just until combined, scraping down the sides of the bowl as needed.
Pour the cheesecake batter over the prepared crust and spread it into an even layer.
Sprinkle the toffee bits evenly over the cheesecake layer. If using chopped pecans, sprinkle them on top of the toffee bits.
Bake the bars for 30-35 minutes, or until the edges are set and the center is slightly jiggly but not wet.
Remove the baking dish from the oven and let the bars cool to room temperature, then refrigerate for at least 4 hours (or overnight) to allow the cheesecake to set completely.
Using the parchment paper overhang, lift the bars out of the baking dish and transfer them to a cutting board.
Cut into 16 squares, wiping the knife clean between cuts for neat slices.
Serve chilled and enjoy your Butter Crunch Cheesecake Bars!
Nutrition Facts
Calories |
7387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.9 g | 627% | |
| Saturated Fat | 269.7 g | 1348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1471 mg | 490% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 694.6 g | 253% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 522.3 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 886 mg | 68% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1434 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
