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
Instructions
- Crust:
- Preheat oven to 325 degrees. Line an 8×8 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 8×8 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.
Source : allrecipes.Com
