Butterfinger Cheesecake
Print This Recipe
INGREDIENTS 1 No-Bake Cheese Cake Mix
1/3 cup butter or margarine, melted
3 tablespoons sugar
3 (2.16-ounce) Butterfinger candy bars, finely chopped
1-1/2 cups cold milk
9-inch Graham Cracker Pie CrustReserve 1/4 cup finely crushed Butterfinger bars for garnish, divide rest of mixture in half.
CRUST - Combine graham cracker crumbs, 3 tablespoons sugar, 1/2 of finely crushed Butterfinger mixture and 1/3 cup melted butter or margarine. Using fork, press mixture against sides and bottom of 8 or 9-inch pie plate. FILLING - Pour 1-1/2 cups cold milk into small mixing bowl. Add Cheese Cake package contents and beat at low speed with electric mixer until blended. Beat at medium speed 3 minutes longer.Fold remaining half of finely crushed Butterfinger bars into filling mixture. Pour into crust. Chill 1 hour. Garnish with reserved 1/4 cup finely crushed Butterfinger bars. Refrigerate, covered.