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Butterfinger Cheesecake



25 Oreo cookies, finely crushed (I exploit a meals processor)

5 tablespoons butter, melted

4 packages (8 ounces) cream cheese, softened

1 cup of sugar

3 tablespoons heavy whipped cream

1 1/2 teaspoons vanilla extract

5 eggs

4 (2.1 ounces) Butterfinger sweet bars, coarsely chopped


1 (2.1 ounce) sweet bar, coarsely chopped

Caramel or Butterscotch ice cream


Preheat the oven to 325 levels.

Mix cookie crumbs and melted butter in medium bowl. Press into the underside and 1 inch up the perimeters of a 9 inch springform pan. Place within the fridge till wanted. (I prefer to wrap foil across the backside to stop any batter from leaking out.)

In a big mixing bowl utilizing an electrical mixer, beat cream cheese and sugar till clean.

Beat cream and vanilla.

With mixer on low pace, add eggs one by one, beating simply till mixed.

Stir in sweet bars and pour batter into springform pan. Place on a baking sheet and bake for 60 to 70 minutes or till middle is nearly set. There ought to nonetheless be a little bit wobble within the center whenever you shake the pan.

Cool on the counter for 10 minutes, then run a knife across the edges and take away the perimeters from the pan. Let cool 1 hour then refrigerate in a single day.

To serve, sprinkle remaining crushed butter on prime and drizzle with caramel sauce.

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