Butterfinger Cheesecake



3/4 cup graham crackers (crushed)                                        1/4 cup margarine

1/2 cup sugar

Line bottom of pan with crumbs.

Beat 2 eggs

Add 16 oz cream cheese

Whip until smooth

Add: 1 teaspoon vanilla and 1 cup sugar.

Add: Crushed Butterfingers (I used what I had on hand, which was 5 bite size butterfingers – seemed to be a great ratio of Butterfinger to cheesecake!)

Pour on top of crumbs. Bake @ 325 degrees for 40-50 minutes (until the cheesecake looks “set” – aka, doesn’t jiggle ;)). Once the cheesecake has cooled slightly, refrigerate for several hours.

  • Mandy’s Hints: This cheesecake is the basic recipe from the Amish Cooking cookbook, I just embellished with the Butterfingers. 🙂

DISCLAIMER – It’s extremely hard to eat just one piece. So, if you want to tell the truth when someone asks how much you ate, consider NOT slicing the cheesecake and just eating it all in one setting. Then you can be truthful when you say “I only had one piece”! 🙂


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