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Butterfinger Cheesecake Recipe
Butterfinger Cheesecake Recipe photo by Taste of Home

Butterfinger Cheesecake Recipe

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I am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy bars, I knew it was for me. Our pastor's wife asked me to share this 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. —Melissa Pirtle, Fresno, California
TOTAL TIME: Prep: 15 min. Bake: 1 hour + chilling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour + chilling
MAKES: 12 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Reviews for Butterfinger Cheesecake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 28, 2011

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!

MY REVIEW
Reviewed Dec. 28, 2010

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.

MY REVIEW
Reviewed Jun. 20, 2010

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! =)

MY REVIEW
Reviewed May. 31, 2010

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.

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