Butterfinger Cheesecake Recipe

Name: Butterfinger Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 large eggs, lightly beaten; 3 Butterfinger candy bars (2.1 ounces each), frozen and chopped; 1 Butterfinger candy bar (2.1 ounces), frozen and chopped; 2 tablespoons butterscotch ice cream topping

Servings: persons

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 large eggs, lightly beaten
3 Butterfinger candy bars (2.1 ounces each), frozen and chopped
1 Butterfinger candy bar (2.1 ounces), frozen and chopped
2 tablespoons butterscotch ice cream topping

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
3
.
4
Bake at 325u00b0 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.
5
Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

2725

kcal

Calories

224

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups chocolate wafer crumbs (about 35 wafers), 1/3 cup butter, melted, 4 packages (8 ounces each) cream cheese, softened, 1 cup sugar, and more.

Yes, Butterfinger Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterfinger Cheesecake

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