Butterfinger Cheesecake Bars

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 3 tbsp Brown sugar, light
  • 1/4 cup Granulated sugar

• Snacks

  • 2 cups Graham crackers

• Dairy

  • 4 tbsp Butter, unsalted
  • 16 oz Cream cheese

• Desserts

  • 10 Fun sized butterfingers

Found on therecipecritic.com

Ingredients

• 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

Directions

• Crust:
• 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.