Butterfinger Cheesecake Recipes

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BUTTERFINGER CHEESECAKE



Butterfinger Cheesecake image

Provided by Food Network

Categories     dessert

Time 9h20m

Yield 1 cake

Number Of Ingredients 6

1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)

Steps:

  • Preheat oven to 300 degrees F.
  • Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.

BUTTERFINGER CHEESECAKE



Butterfinger Cheesecake image

I found this one on razzledazzlerecipes.com my nephew asked me to make him a Butterfinger cheesecake for his 18th birthday and I was surprised to find no posted recipes here on zaar. Anyway this is what I turned up. Hope he likes it. Caution cheesecakes need about 8-10 hours to refrigeration so it's best to make the day before.

Provided by PeytonandKaylansMama

Categories     Cheesecake

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups chocolate graham cracker crumbs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/8 cup golden brown sugar
3 (8 ounce) packages cream cheese, softened to room temperature
2 tablespoons vanilla
1 cup sugar, sifted
1 cup sour cream
4 large eggs
1 3/4 cups crushed butterfinger candy bars (divided)
5 ounces semisweet chocolate
5 ounces heavy cream (or a bit less)

Steps:

  • Preheat oven to 350°F
  • Butter 9 inch springform pan. Blend crumbs, brown sugar, butter and vanilla until moist. Press into bottom and 2 inches up sides of pan.
  • For Filling, beat cream cheese, sugar, and 2 Tablespoons vanilla in large bowl until well blended. Beat in sour cream. Add eggs 1 at a time beating after each addition. Add 1 1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour or until golden on top, cracked on edges and set a little in center. Transfer to cooling rack. Cool completely.
  • Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream until it begins to boil. Pour cream over chocolate let sit 1 minute and stir until smooth.
  • Take 1/3 chocolate mix and put in Ziploc bag. Set aside. Put remaining chocolate in fridge for about 10 minutes to thicken. Remove and spread over cake. Then sprinkle remaining Butterfingers over glaze. Finally drizzle remaining chocolate from bag over the top. Refrigerate over night.

Nutrition Facts : Calories 614.6, Fat 46.8, SaturatedFat 28.3, Cholesterol 173.6, Sodium 264.8, Carbohydrate 43.2, Fiber 2.4, Sugar 32.1, Protein 10.3

BUTTERFINGER CHEESECAKE



Butterfinger Cheesecake image

I am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy bars, I knew it was for me. Our pastor's wife asked me to share this recipe so she could make it to impress her family back home. She couldn't believe something so elegant-looking was so easy to prepare. -Melissa Pirtle, Fresno, California

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

2 cups chocolate wafer crumbs (about 35 wafers)
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
5 large eggs, lightly beaten
3 Butterfinger candy bars (2.1 ounces each), frozen and chopped
TOPPING:
1 Butterfinger candy bar (2.1 ounces), frozen and chopped
2 tablespoons butterscotch ice cream topping

Steps:

  • In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

Nutrition Facts : Calories 667 calories, Fat 44g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 509mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 11g protein.

MINI BUTTERFINGER CHEESECAKES RECIPE BY TASTY



Mini Butterfinger Cheesecakes Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, unsalted butter, cream cheese, sugar, large eggs, vanilla extract, Butterfinger® Bits, whipped topping

Provided by Butterfinger

Categories     Bakery Goods

Time 30m

Yield 42 mini cheesecakes

Number Of Ingredients 8

16 chocolate sandwich cookies
½ stick unsalted butter, melted
2 packages cream cheese, softened
¾ cup sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Butterfinger® Bits
whipped topping, for garnish

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 24-count mini muffin tins with paper liners. (Alternatively, use a standard 12-count muffin tin.)
  • Add the chocolate sandwich cookies to a food processor and pulse until finely chopped. Add the melted butter and pulse until combined.
  • In a medium bowl, use an electric hand mixer on medium speed to beat together the cream cheese, sugar, eggs, and vanilla until light and fluffy, 5 minutes.
  • Assemble the cheesecakes: Scoop ½ teaspoon of the cookie crumb mixture into each paper liner and press down in an even layer. Add ½ teaspoon of the crushed Butterfinger® Bits over the cookie crust. Fill the liner to the top with the cream cheese filling.
  • Bake for 15 minutes, or until the mini cheesecakes are light golden brown around the edges. Remove from the oven and let cool for 20 minutes, then transfer to the refrigerator to chill.
  • Before serving, add the whipped topping to a piping bag fitted with a star-shaped tip. Pipe a dollop of the whipped topping on top of each mini cheesecake and sprinkle the remaining Butterfinger® Bits on top. Serve cold. Leftovers will keep in an airtight container in the refrigerator for up to 1 week.
  • Enjoy!

Nutrition Facts : Calories 58 calories, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, Sugar 3 grams

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