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Butterfinger Cheesecake

Source of Recipe

Deb in MI


Recipe Introduction

"Here's a recipe I concocted based on a recipein the June '98 Bon Appetit for a "Heath BarCrunch Cheesecake". Since my husband, co-workers, and I all prefer Butterfingers,I changed candies. Also - I added a chocolate glaze, crushed candies, and choc.drizzle to make a nice presentation (andadd just a FEW more calories and fat grams); but these last steps aren't a must.""The cheesecake was a huge hit with all!"

List of Ingredients

Crust
1.5 cups graham cracker crumbs
3/4 stick unsalted butter, melted
1/8 cup packed golden brown sugar
scant 1 tsp. vanilla extract

Filling
1.5 cups crushed Butterfingers bars
3 (8 oz.) packages cream cheese, room temp.
1 cup sugar
2 T. vanilla extract
1 cup sour cream
4 large eggs

Chocolate layer
5 oz. chocolate (semisweet)
5 oz. heavy cream (or a bit less)
(I'm guessing at these last two measurements
- I just kinda threw it together!!)

crushed Butterfingers




Recipe

For crust: Preheat oven to 350°. Butter 9-inch springform pans. Blend all ingredients in processor until moist. Press onto bottom and 2 inches up sides of pan.


For filling: Beat cheese, sugar and vanilla
in large bowl until well blended. Beat in
sour cream. Beat in eggs 1 at a time. Add
1.5 cups of crushed candy. Pour into crust.

Bake cake until golden on top, cracked around
edges and just set in center (a little over
an hour). Transfer to racks; let cool.

Meanwhile, coarsely chop chocolate and place
in med. bowl. Heat cream and just when
boiling pour over chocolate. Let sit one
minute, then stir until smooth. Take 1/3 of
mixture and put in ziplock bag, put aside.
Put the remaining 2/3 chocolate mixture in
the fridge for about 10 minutes to thicken.
Remove and pour/spread over cake. Then
sprinkle crushed Butterfingers over the
chocolate glaze. Finally, snip an end of the
ziplock and drizzle the chocolate glaze over
the candies. Chill over night.