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 AirkaStrom
on May 30, 2013
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The dessert was not impressive. If you think about it, it basically is a simple cheesecake without a crust with butterfingers crumbled on top. I added 1 TBSP of coco powder to the filling. I also added a crust to this recipe by crushing oreos, butterfingers, and vanilla wafers and combining it with melted butter then spreading it on the bottom of the pan. Also this recipe is better if you use a 8' inch cheesecake pan or smaller if you would like the cake to be higher than 3/4 inch tall.
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!
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