Brownie Brittle™ Cheesecake Bars

For the crust:
  • 1 5-ounce package of Salted Caramel or Toffee Brownie Brittle, crushed in a food processor
  • ¼ cup granulated sugar
  • ¼ cup butter, melted

  • For the cheesecake topping:
  • 1 8-ounce package reduced-fat cream cheese
  • ¼ cup + 3 tablespoons granulated sugar
  • 1 tablespoon all purpose flour
  • 2 ounces semi-sweet chocolate
  • ½ teaspoon vanilla extract
  • ¼ cup + 2 tablespoons nonfat plain Greek yogurt
  • 1 large egg white
  • ¼ cup + 2 tablespoons butterscotch chips
  • ¼ cup crushed Salted Caramel or Toffee Crunch Brownie Brittle for topping
  • To Prepare:

    1. To make the crust: Preheat oven to 350 degrees F., line an 8-inch x 8-inch baking pan with tinfoil, then spray foil with cooking spray. Place the Brownie Brittle into a food processor and process until fine crumbs form. Measure out 1 cup of Brownie Brittle crumbs. (Save remaining crumbs for topping.)

    2. In a medium bowl, mix together the Brownie Brittle crumbs and ¼ cup granulated sugar. Stir in the melted butter and mix until well combined. Pour the crumbs into the prepared baking pan and press into all the corners, packing the crumbs down well. Bake just until the outside edges begin to harden, about 20 minutes.

    3. To make the cheesecake: While the crust bakes, beat together the cream cheese and granulated sugar until light and fluffy. Then add in the flour and beat until combined, just a minute or so. In a small bowl, melt the 2 ounces of chocolate in the microwave using 20-second intervals, stirring between each interval until smooth and melted. Add the melted chocolate, vanilla extract, Greek yogurt and egg white to the cheesecake mixture. Beat until well combined. Fold in the butterscotch chips. Pour mixture over the baked crust, smoothing with a spatula. Sprinkle remaining crushed Brownie Brittle on top. Bake until the cheesecake feels just set, and slightly jiggly, about 25-30 minutes. Let cool for 20 minutes; then transfer to the refrigerator to finish cooling for at least 3 hours or overnight.

    4. Once cooled, lift the tin foil out of the pan and slice into bars. Yield: 12 bars.

    This recipe was created by Taylor at