Butterfinger Cheesecake Bars – A crunchy graham cracker crust, then layered with an outrageous, creamy cheesecake mixed with chopped up butterfingers!
Happy August! It’s Chelsea from Gal on a Mission here again.
Have you ever sat down to enjoy a delectable dessert that makes your mouth water an ohhhh and ahhh with each bites? Me too.
These butterfinger cheesecake bars will do that and make your taste buds explode.
Each bites contains just the right amount of graham cracker crust, the perfect creamy cheesecake layer with enough butterfingers crushed ever so lightly. I may even say these are better and a traditional butterfinger. Think I am kidding – nope!
I am not a huge fan of baking a whole cheesecake, but give me a cheesecake bar and I can make these all…day…long. They are incredibly easy and you do not have to worry about the middle caving in. Scared of baking cheesecake, try these bars!
You will be shocked at how easy and versatile they are!
- 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
- Preheat oven to 325 degrees. Line an 8x8 baking dish with aluminum foil and lightly grease. Set aside.
- 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.
- Pour the crust into the 8x8 baking dish, press the crust into the bottom with a plastic spatula until even.
- Bake for 12 minutes or until lightly browned.
- Cheesecake Layer:
- 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.
- Pour the cheesecake mixture on top of the crust. Top with the remaining crushed butterfingers.
- 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.
- Slice and serve.
Other delicious recipes from Gal on a Mission!