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Butterfinger Cheesecake Recipe

Butterfinger Cheesecake

Recipe courtesy Epcot Catering

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on June 02, 2011

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    horrible

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  • 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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  • 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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  • on April 08, 2009

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    When it calls for 1/4 cup of caramel, is that caramel ice cream topping, or caramel candies cut up? I am confused!!

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  • on September 27, 2007

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    I saw this cheesecake online and had to make it, because my sons and I love Butterfinger candy bars.My younger son said it was "heaven on a plate".Needless to say my other son and I really enjoyed it also. I took another reviewers suggestion and used chocolate chip cookies and a few more Butterfinger bars chopped up in the food processor and combined with 2 Tablespoons of melted butter to make the crust.Easy to make and wonderful.Can't beat that.

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  • on May 21, 2007

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    This got rave reviews at the dinner party I just held. The only thing I was surprised at was the thickness of the cake itself. It was more like a butterfinger cheesecake tart. It was excellent!!!

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  • on June 25, 2006

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    An excellent cheesecake for butterfinger lovers!

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  • on March 17, 2006

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    The filling was diving. I felt it had to have a crust. So I took some chocolate chip cookies from the cabinet, tossed them into a food processor with a few Butterfinger bars. I then added two Tablespoons of melted butter and pressed it into the bottom of a 10' springform pan. The 10' was a little too big I thought.
    (I think it would have been a little higher in an 8' pan. I followed the rest of the recipe to the letter and was very pleased with the results. I brought it into work and it went in no time.

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  • on March 13, 2006

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    What type of crust do you use? What size of pan? Sorry haven't made it yet, sounds yummy though!

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