Butterfinger Cheesecake is a rich and creamy cheesecake with an oreo crust and lots and lots of crushed Butterfinger candies both in the filling and on top. To make it even more delicious, drizzle some Butterscotch sauce over it.
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
25Oreo cookies,finely crushed (I use food processer)
Stir together cookie crumbs and melted butter in a medium bowl. Press into the bottom and 1-inch up the sides of a 9-inch springform pan. Place in refrigerator until needed. (I like to wrap foil around the bottom to prevent any batter from leaking out.)
In a large mixing bowl using an electric mixer, beat cream cheese and sugar until smooth.
Beat in cream and vanilla.
With mixer on low, beat in eggs one at a time, beating just until mixed in.
Stir in candy bars and pour batter into the springform pan. Place on a baking sheet and bake for 60 to 70 minutes or until center is almost set. There should still be a little jiggle in the middle when you shake the pan.
Let cool on counter for 10 minutes and then run a knife around the edges and remove the sides of the pan. Cool 1 hour and then refrigerate overnight.
To serve, sprinkle remaining crushed butterfinger on top and drizzle with caramel sauce.
This recipe originally appeared on spicysouthernkitchen.com