BUTTERFINGER CHEESECAKE
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
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
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
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
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
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
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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