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Ingredients
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup sour cream
– 1 teaspoon vanilla extract
– 1 cup crushed Butterfinger candy bars
– 1 cup whipped cream
Instructions
1. Prepare crust: Mix crumbs, sugar, and melted butter until well combined. Press into a 9×9-inch pan.
2. Prepare cheesecake mixture: Beat cream cheese until smooth. Add granulated sugar, sour cream, and vanilla extract. Mix until combined.
3. Add crushed Butterfinger: Fold in crushed Butterfinger candy bars.
4. Assemble bars: Spread cheesecake mixture over crust.
5. Chill: Refrigerate for at least 4 hours or overnight.
6. Top with whipped cream: Spread whipped cream over chilled cheesecake.
7. Serve: Cut into bars and serve chilled.
Nutrition Information (per serving)
– Calories: 320
– Protein: 4g
– Fat: 22g
– Saturated Fat: 14g
– Cholesterol: 40mg
– Carbohydrates: 25g
– Fiber: 0g
– Sugar: 18g
– Sodium: 200mg
Tips and Variations
– Use a food processor to crush Butterfinger candy bars.
– Add a sprinkle of sea salt on top for a salty-sweet contrast.
– Substitute other types of candy bars, like Snickers or Milky Way, for a different flavor.
– Use a graham cracker crust with a layer of melted chocolate for an extra-decadent trea