Butterfinger Cheesecake
 
Prep time
Cook time
Total time
 
My favorite cheesecake is easy to make your own with mix-ins, toppings and a chocolate crust. A chocolate cookie crust with BUTTERFINGER® Peanut Butter Cup Minis and hot fudge topping, this version is definitely a winner.
Serves: 12 servings
Ingredients
Crust:
  • 24 Chocolate Sandwich Cookies
  • ¼ cup unsalted butter, melted
Filling:
  • 4 (8-ounce) packages of cream cheese, softened
  • ¾ cup granulated sugar
  • 2 Tablespoons corn starch
  • 2 eggs at room temperature
  • ½ cup sour cream at room temperature
  • ¾ cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 bag (8 ounces) BUTTERFINGER® Peanut Butter Cup Minis
Topping:
  • 10 oz hot fudge topping, warmed
  • 5-6 BUTTERFINGER® Fun-Size, roughly chopped
Instructions
  1. Preheat oven to 325 degrees (F).
  2. Prepare a 9-inch spring form pan with cooking spray or butter.
  3. To prevent water seepage, wrap the spring form pan in heavy-duty aluminum foil. I use two layers of extra-large sheets.
  4. Place spring form pan into a large roasting pan, and set aside.
  5. In a food processor, pulse sandwich cookies until finely ground.
  6. Add melted butter, and pulse until completely combined.
  7. Pour mixture into the springform pan, and use the bottom of a glass to press the mixture into the bottom of the pan in an even layer - do not come up the sides with this crust. Set aside.
  8. In the bowl of your stand mixer (or a large bowl with a handheld mixer) beat cream cheese with your paddle attachment until smooth and creamy.
  9. Add cornstarch, and beat to combine.
  10. Add sugar, and beat until completely incorporated.
  11. Add eggs, one at a time, beating completely after each addition.
  12. Add vanilla, sour cream and whipping cream, and beat until smooth, scraping down sides of bowl at least once.
  13. Chop the BUTTERFINGER® Peanut Butter Cup Minis and fold gently into the batter.
  14. Pour batter into the prepared springform pan.
  15. Drop the filled cheesecake firmly on to your countertop several times to release any air bubbles. Return the springform pan to the roasting pan.
  16. Place the roasting pan, with wrapped springform pan inside, into preheated oven.
  17. Fill the roasting pan with water, until halfway up the springform pan. Work quickly, so you don't release too much heat from the oven.
  18. Bake for 90 minutes. DO NOT open the door during baking.
  19. Remove cake from roasting pan, and allow to cool for 30 minutes on a wire rack.
  20. After 30 minutes, run a thin knife around the outside of the crust to release from the sides. This will help prevent cracking.
  21. Cool for another 30 minutes on a wire rack, then lightly cover and move to the refrigerator.
  22. Continue to cool for at least 4 hours, but ideally overnight.
  23. Before serving, top the cheesecake with warmed hot fudge sauce.
  24. Sprinkle chopped BUTTERFINGER® Fun-Size over the top of the cheesecake, and as a garnish around the outside edge of the cake.
  25. Enjoy!
Recipe by Lemon Sugar at http://lemon-sugar.com/2017/01/butterfinger-cheesecake-2.html/