Best Butterfinger 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® 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.

BUTTERFINGER® CHEESECAKE

Steps:

• Mix 1 1/2 containers whipped topping and cream cheese together in a bowl; fold in crushed candy. Pour mixture into the graham cracker crust. Spread remaining whipped topping over the top.
• Chill cheesecake in the refrigerator until set, at least 2 hours.

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.

BUTTERFINGER COOKIE DOUGH CHEESECAKE BARS RECIPE - (4.5/5)

Steps:

• To make chocolate chip cookie layer: Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine. Add in flour and fold to combine. Fold in mini chocolate chip and fold to combine. Pour mixture into pan; set aside. To make cheesecake: Add all ingredients in a bowl and beat until blended. Set aside. Assembly: Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough and sprinkle on top of cheesecake layer. Sprinkle chocolate chips all over top. Transfer pan to oven and bake for about 30 to 40 minutes at 375°F. Remove from oven set on wire rack to cool.

BUTTERFINGER CHEESECAKE

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.

BUTTERFINGER CHEESECAKE

Steps:

• Preheat oven to 350 F. Butter 9-inch springform pan. Blend graham-cracker crumbs, butter, brown sugar and 1 teaspoon vanilla until moist. Press onto 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, until golden on top, cracked on edges and set a little in the center. Transfer to rack. Let cool. Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream. When it begins to boil, pour over chocolate. Let sit 1 minute, then stir until smooth. Take one-third of the mixture and put into plastic zip bag. Set aside. Put the remaining two-thirds in the refrigerator for about 10 minutes to thicken. Remove and spread over cake. Then sprinkle remaining 1/4 cup Butterfingers over the glaze. Finally, drizzle remaining chocolate from the plastic bag over the top. Refrigerate overnight.