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Butterfinger Cheesecake DelightIngredients:
-For the crust:
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 2 tablespoons granulated sugar
-For the cheesecake filling:
– 24 oz cream cheese, room temperature
– 1 cup granulated sugar
– 3 tablespoons all-purpose flour
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 1/2 cups chopped Butterfinger candy bars
-For the topping:
– 1 cup heavy whipping cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup chopped Butterfinger candy bars
Directions:
1. Prepare the crust:
– Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
– In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
– Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
2. Make the cheesecake filling:
– In a large bowl, beat the cream cheese, sugar, and flour on low speed until completely combined and smooth.
– Add the sour cream and vanilla extract, mixing on low speed until well combined.
– Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
– Gently fold in the chopped Butterfinger candy bars.
– Pour the filling over the crust and spread evenly.
3. Bake the cheesecake:
– Wrap the outside of the pan with aluminum foil to prevent water from leaking in. Place the springform pan inside a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan.– Bake for 1 hour and 15 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.– Crack the oven door and leave the cheesecake inside for another 30 minutes. Remove the cheesecake from the oven and water bath, then refrigerate until firm, about 5-6 hours or overnight.4. Prepare the topping:
– In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
– Spread the whipped cream on top of the chilled cheesecake.
– Sprinkle the chopped Butterfinger candy bars over the whipped cream.
Kcal: 450 kcal per serving | Servings: 12 servings
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