Best 3 Butterfinger Candy Bar Cheesecake Recipes
Indulge your sweet tooth with our delectable Butterfinger Candy Bar Cheesecake, a symphony of flavors that will tantalize your taste buds. This no-bake cheesecake is a delightful fusion of creamy cheesecake filling, crunchy Butterfinger candy bar pieces, and a rich chocolate ganache topping. The combination of textures and flavors is simply irresistible, making this dessert a showstopper for any occasion.
This recipe also includes two additional cheesecake variations: the Snickers Cheesecake and the Reese's Peanut Butter Cup Cheesecake. Each variation offers a unique twist on the classic cheesecake recipe, featuring the irresistible flavors of Snickers and Reese's Peanut Butter Cups, respectively. These cheesecakes are perfect for satisfying your cravings for sweet and salty treats.
Whether you're a fan of Butterfinger candy bars, Snickers, or Reese's Peanut Butter Cups, you're sure to find a cheesecake variation in this article that will satisfy your cravings. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more.
BUTTERFINGER CHEESECAKE
I am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy bars, I knew it was for me. Our pastor's wife asked me to share this recipe so she could make it to impress her family back home. She couldn't believe something so elegant-looking was so easy to prepare. -Melissa Pirtle, Fresno, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- 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. , 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 baking sheet. , Bake at 325° 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. , Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.
Nutrition Facts : Calories 667 calories, Fat 44g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 509mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 11g protein.
BUTTERFINGER CANDY BAR CHEESECAKE
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
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 CHEESECAKE
I found this one on razzledazzlerecipes.com my nephew asked me to make him a Butterfinger cheesecake for his 18th birthday and I was surprised to find no posted recipes here on zaar. Anyway this is what I turned up. Hope he likes it. Caution cheesecakes need about 8-10 hours to refrigeration so it's best to make the day before.
Provided by PeytonandKaylansMama
Categories Cheesecake
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Butter 9 inch springform pan. Blend crumbs, brown sugar, butter and vanilla until moist. Press into bottom and 2 inches up sides of pan.
- For Filling, beat cream cheese, sugar, and 2 Tablespoons vanilla in large bowl until well blended. Beat in sour cream. Add eggs 1 at a time beating after each addition. Add 1 1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour or until golden on top, cracked on edges and set a little in center. Transfer to cooling rack. Cool completely.
- Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream until it begins to boil. Pour cream over chocolate let sit 1 minute and stir until smooth.
- Take 1/3 chocolate mix and put in Ziploc bag. Set aside. Put remaining chocolate in fridge for about 10 minutes to thicken. Remove and spread over cake. Then sprinkle remaining Butterfingers over glaze. Finally drizzle remaining chocolate from bag over the top. Refrigerate over night.
Nutrition Facts : Calories 614.6, Fat 46.8, SaturatedFat 28.3, Cholesterol 173.6, Sodium 264.8, Carbohydrate 43.2, Fiber 2.4, Sugar 32.1, Protein 10.3
Tips:
- For the cheesecake filling, use full-fat cream cheese that has been softened to room temperature. This will help ensure a smooth and creamy texture.
- Do not overmix the cheesecake filling. Overmixing can cause the cheesecake to become dense and crumbly.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Allow the cheesecake to cool completely before refrigerating. This will help the cheesecake set properly.
- For the Butterfinger ganache, use heavy cream that has been heated until it is just simmering. Do not boil the heavy cream, as this will cause the ganache to seize.
- Add the Butterfinger pieces to the ganache immediately after removing it from the heat. This will help the Butterfinger pieces to melt and combine with the ganache.
- Pour the ganache over the cooled cheesecake and refrigerate until set.
Conclusion:
This Butterfinger Candy Bar Cheesecake is a delicious and decadent dessert that is perfect for any occasion. The combination of the creamy cheesecake filling, the rich Butterfinger ganache, and the crunchy Butterfinger pieces is irresistible. Follow these tips to ensure your cheesecake turns out perfectly.
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