garnish: crumbled Butterfinger Fun-Size candies and Butterfinger Peanut Butter Cup Minis
Instructions
Preheat oven to 350 degrees F. Lightly spray cheesecake tray with non-stick cooking spray or line 18 muffins slots with cupcake liners; set aside.
In a food processor pulse crackers into fine crumbs. Add to a medium bowl. Add in sugar and cinnamon, mix throughly. Add melted butter and mix until crumbs resemble fine sand mixture.
Add a heaping tablespoon to mini cheesecake trays or lined muffin trays. Press mixture down with the back of the tablespoon. Bake 5 minutes; set aside until ready to use.
Lower your oven temperature to 325 degrees F.
Place Butterfingers Fun-Size in the food processor and pulse until the candies are small chunks. You don't want them to big or the cheesecake won't hold together.
Using a stand mixer, add the cream cheese and mix until smooth. Ladle sides as you go along. With the mixer on a slow speed, add the sugar and the eggs one at a time, making sure each egg is incorporated. Lastly add the vanilla extract and ladle in the crushed Butterfingers.
Spoon cream cheese mixture onto the graham cracker crust and bake 15-18 minutes, or until set.
Let mini cheesecakes cool completely on a wire rack, then add them to the refrigerator. Keep them in the fridge for a minimum of 4 hours or overnight.This will let them set up nicely.
Once set, remove them from the cheesecake tray or muffin tray. Remove the wrappers also.
Pipe the whipped cream on top of each cheesecake and garnish.
Serve and enjoy!
Notes
** Make sure to keep these cheesecakes refrigerated when not eating. They will keep in an air tight container for 3 days.**