Butterfinger Cheesecake Bars

These Butterfinger Cheesecake Bars have a buttefinger flavored crust, a creamy cheesecake filling and a chocolatey topping to swoon over.

  • Crust:
  • 2 cups graham crackers, crumbled (about 9 graham cracker sheets)
  • 3 tablespoons light brown sugar, not packed
  • 3 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • Cheesecake Layer:
  • 16 ounces cream cheese, softened at room temperature
  • 1 large egg, room temperature
  • ¼ cup granulated sugar
  • 10 fun-sized butterfingers crushed, reserve 2 for the topping
  1. Crust:
  2. Preheat oven to 325 degrees. Line an 8×8 baking dish with aluminum foil and lightly grease. Set aside.
  3. Pulse graham cracker sheets in a food processor until crumbly. Place the graham crackers into a medium-sized mixing bowl. Add the flour and light brown sugar into the same bowl, mix together. Mix in the butter until thoroughly mixed.
  4. Pour the crust into the 8×8 baking dish, press the crust into the bottom with a plastic spatula until even.
  5. Bake for 12 minutes or until lightly browned.
  6. Cheesecake Layer:
  7. Beat the cream cheese in a mixer on medium-speed until creamy. Beat in the egg and granulated sugar until mixed. Fold in the 8 crushed butterfingers with a plastic spatula.
  8. Pour the cheesecake mixture on top of the crust. Top with the remaining crushed butterfingers.
  9. Bake for 35 minutes. Remove from oven and allow the cheesecake to cool until room temperature, about 2 hours, on a cooling rack. Once cooled to room temperature, cover with plastic wrap and refrigerator for another 3-4 hours, overnight is best.

Source : allrecipes.Com

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