Name: Butterfinger Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Butterfinger Cheesecake

1. 2 cups chocolate wafer crumbs (about 35 wafers) -

2. 1/3 cup butter, melted -

3. 4 packages (8 ounces each) cream cheese, softened -

4. 1 cup sugar -

5. 3 tablespoons heavy whipping cream -

6. 1-1/2 teaspoons vanilla extract -

7. 5 large eggs, lightly beaten -

8. 3 Butterfinger candy bars (2.1 ounces each), frozen and chopped -

9. Topping: -

10. 1 Butterfinger candy bar (2.1 ounces), frozen and chopped -

11. 2 tablespoons butterscotch ice cream topping -

How to cook deliciously - Butterfinger Cheesecake

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.