Butterfinger Candy Bar Cheesecake Recipes

BUTTERFINGER CHEESECAKE

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.

BUTTERFINGER CANDY BAR CHEESECAKE

Steps:

• Crust:.
• In a small bowl, combine the crumbs and melted butter.
• Press into the bottom and 1 1/2" up the sides of a greased 9" springform pan, and then, set aside.
• Filling:.
• In a large mixing bowl, beat the softened cream cheese and sugar until it is smooth and fluffy.
• Beat in the cream and vanilla.
• Add the eggs (They should already be lightly beaten); beat on a low speed until they are just combined.
• Stir in the chopped candy bar pieces.
• Pour into the crust.
• Place the pan on a baking sheet (preferably one with sides).
• Bake at 325 degrees until the center is almost set, about 60-70 minutes. The top should look golden brown, but make sure it isn't getting burnt. If it is, turn down the oven a little bit.
• Cool it on a wire rack for ten minutes.
• Carefully run a knife around the edges to loosen. Make sure the knife is getting behind the crust and not cutting it off the cheesecake.
• Cool the cheesecake at room temperature for another hour.
• Put it in the refrigerator, and leave it there overnight.
• The next day, remove the sides of the pan from the cheesecake.
• Sprinkle the chopped candy bar pieces on top of the cake, and then drizzle with butterscotch or caramel topping.
• Refrigerate the leftovers.

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.

EASY BUTTERFINGER® CAKE

Steps:

• Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture.
• Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

BUTTERFINGER® NO-BAKE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
• Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
• Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
• Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
• Refrigerate cheesecake until set, at least 4 hours but preferably overnight.