Butterfinger Cheesecake recipe!
Ingredients:
For the Crust:
2 1/4 cups Oreo crumbs
4 tbsp salted butter, melted
For the Filling:
24 oz cream cheese, room temperature
1 cup sugar
3 tbsp all-purpose flour
3/4 cup sour cream, room temperature
1/2 cup peanut butter
1 tsp vanilla extract
4 large eggs, room temperature
1 1/2 cups chopped Butterfingers
For the Ganache:
6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream
For the Whipped Cream:
3/4 cup heavy whipping cream
1/2 cup powdered sugar
2 tbsp peanut butter
1/4 tsp vanilla extract
Garnish:
Chopped Butterfingers
Directions:
Crust Preparation: Mix Oreo crumbs with melted butter, press into the bottom of the pan, and bake at 325°F for 10 minutes. Prepare a water bath for later use.
Filling: Beat cream cheese, sugar, and flour until smooth. Add sour cream, peanut butter, and vanilla. Incorporate eggs one at a time, then fold in chopped Butterfingers. Pour filling over crust and place in a water bath. Bake at 300°F for 1 hour and 25 minutes.
Ganache: Heat heavy cream until hot but not boiling. Pour over chocolate chips, let sit, then stir until smooth. Spread ganache over cooled cheesecake.
Whipped Cream: Whip heavy cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Decorate cheesecake with whipped cream and sprinkle chopped Butterfingers for garnish.
Chill: Refrigerate cheesecake for at least 4 hours or overnight before serving.
Enjoyment:
Delight in every decadent bite of this Butterfinger Cheesecake, whether you're celebrating a special occasion or simply indulging in a moment of sweet bliss. With its creamy texture, crunchy candy bar chunks, and rich chocolate ganache, this dessert is sure to impress even the most discerning dessert lovers. Share it with friends and family or savor it all to yourself – either way, it's bound to be a hit!