Butterfinger Cheesecake Delight-RECIPE

[Nat Quinn]

Butterfinger Cheesecake Delight

Ingredients:

-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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