Ingredients
- 1 pound cream cheese
- 1 cup powdered sugar
- 1/4 cup sour cream
- 3 eggs
- 1/4 cup caramel
- 1/4 cup chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)
Directions
Preheat oven to 300 degrees F.
Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.
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By jacy822_12911422
madison, 89
on June 02, 2011
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horrible
By wetfroggy1995_1...
Henderson, KY
on April 11, 2010
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Not even cheesecake more like fudge. Gross. Never Again. Not enough butterfinger flavor!
By jennifer.mackey...
on March 15, 2010
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I really enjoyed this recipe and so did everyone else at my house. I made it for my mother's b'day because she wanted cheesecake and I wanted to do something special and I love butterfinger. I wasn't sure how it would turn out because the directions are a little vague, but it was wonderful. I didn't use a crust, but crushed gram crackers and melted butter would probably work great. I used 2 butterfinger bars; one I cooked within the cake and one as a topping. You could have used more than one in the cake if you really like butterfiner. Enjoy! Easy & Yummy!
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