2cupsgraham crackerscrumbled (about 9 graham cracker sheets)
3tablespoonslight brown sugarnot packed
16ouncescream cheesesoftened at room temperature
1large eggroom temperature
10fun-sized butterfingers crushedcrushed, 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.
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.
Butterfinger Cheesecake Bars
Amount Per Serving
Calories 286Calories from Fat 153
% Daily Value*
Saturated Fat 9g45%
Vitamin A 483IU10%
* Percent Daily Values are based on a 2000 calorie diet.