Best Butterfinger Candy Bar Cheesecake Recipes

BUTTERFINGER CANDY BAR CHEESECAKE

Butterfinger Candy Bar Cheesecake image

I found this recipe in a cookbook that is a few years old. I decided to try it out for an auction we were having to raise money for our trip to Utah. It turned out fantastic, and it sold for $60, if I remember correctly.

Provided by zoegirl21

Categories Cheesecake

Time 1h50m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups chocolate wafer crumbs, about 35 (I used chocolate creme sandwich cookies, like Oreos, and took out the fluffy filling) or 36 wafers (I used chocolate creme sandwich cookies, like Oreos, and took out the fluffy filling)
1/3 cup butter, melted
4 (8 ounce) packages cream cheese, softened (I don't know if using the less fat varieties will change how the cheesecake turns out)
1 cup sugar
3 tablespoons heavy whipping cream
1 1/2 teaspoons vanilla extract
5 eggs, lightly beaten
3 (2 1/8 ounce) butterfinger candy bars, frozen and chopped (2.1 oz each)
1 (2 1/8 ounce) butterfinger candy bars, frozen and chopped (2.1 oz)
2 tablespoons butterscotch sundae sauce (Caramel topping would be fine, too. That's what I used)

Steps:

Crust:.
In a small bowl, combine the crumbs and melted butter.
Press into the bottom and 1 1/2" up the sides of a greased 9" springform pan, and then, set aside.
Filling:.
In a large mixing bowl, beat the softened cream cheese and sugar until it is smooth and fluffy.
Beat in the cream and vanilla.
Add the eggs (They should already be lightly beaten); beat on a low speed until they are just combined.
Stir in the chopped candy bar pieces.
Pour into the crust.
Place the pan on a baking sheet (preferably one with sides).
Bake at 325 degrees until the center is almost set, about 60-70 minutes. The top should look golden brown, but make sure it isn't getting burnt. If it is, turn down the oven a little bit.
Cool it on a wire rack for ten minutes.
Carefully run a knife around the edges to loosen. Make sure the knife is getting behind the crust and not cutting it off the cheesecake.
Cool the cheesecake at room temperature for another hour.
Put it in the refrigerator, and leave it there overnight.
The next day, remove the sides of the pan from the cheesecake.
Sprinkle the chopped candy bar pieces on top of the cake, and then drizzle with butterscotch or caramel topping.
Refrigerate the leftovers.

BUTTERFINGER® NO-BAKE CHEESECAKE

Butterfinger® No-Bake Cheesecake image

My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.

Provided by Miami Nell

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 4h27m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup chocolate wafers (such as Oreo®), filling discarded
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®)
¼ cup melted butter, or more to taste
11 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 teaspoons vanilla extract
½ cup crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®)

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 57.6 g, Cholesterol 75.1 mg, Fat 30.5 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 17.9 g, Sodium 359.2 mg, Sugar 43.1 g