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Candy Bar Cheesecake Recipe

Candy Bar Cheesecake Recipe photo by Taste of Home

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I am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy bars, I knew it was for me. Baking and cooking are my greatest enjoyments in life--and my family thinks so, too, since they enjoy trying new dishes I make. Our pastor's wife asked me to share this cheesecake recipe so she could make it to impress her family back home...she couldn't believe something so elegant-looking was so easy to prepare.

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Candy Bar Cheesecake Recipe

Prep: 15 min. Bake: 1 hour + chilling

Yield: 12 Servings

45 60 105

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 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

Directions

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. Yield: 12 servings.

Originally published as Candy Bar Cheesecake in Country Extra September 2005, p51

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Reviews for Candy Bar Cheesecake

Candy Bar Cheesecake

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Reviewed on Jan. 28, 2011 by 5weet 5ara

Mine turned out a little undercooked in the center but still very good. I'm not a big fan of the chocolate wafer cookie crust though. The butterfinger flavor seemed great to me, and I loved the butterscotch on top!

Reviewed on Dec. 28, 2010 by rach45

I made this cheesecake for Christmas and it went over very well. I did add 4 butterfingers to the batter and left off the butterscotch topping. Overall, a very good recipe.

Reviewed on Jun. 20, 2010 by NYDROJ22

OK SO I MADE IT 2 MORE TIMES SINCE MY LAST REVIEW AND DOUBLED THE AMOUNT OF BUTTERFINGER FROM 3 TO 6 INSIDE AND IT WAS PERFECT AND EVERYBIT AS GOOD AS I WANTED IT TO BE! =)

Reviewed on May. 31, 2010 by NYDROJ22

AFTER MAKING A FEW OTHER OF THE CHEESECAKES, I REALLY THOUGHT THIS ONE WOULD BE MY FAVORITE. I FOUND THAT THE RECIPE ITSELF WAS GREAT! THE ONLY THING I HAD AN ISSUE WITH WAS WHEN IT WAS FINISHED THE BUTTERFINGER FLAVOR JUST WASN'T STRONG ENOUGH, ALMOST NON-EXISTANT. TODAY I AM GOING TO ATTEMP THIS CHEESECAKE AGAIN, HOWEVER I AM GOING TO DOUBLE THE AMOUNT OF BUTTERFINGER INSIDE OF THE CHEESECAKE.