Recipe courtesy of Epcot Catering
Butterfinger Cheesecake
Getting reviews...
- Level: Intermediate
- Total: 9 hr 20 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 1 hr
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 677
- Total Fat
- 53 g
- Saturated Fat
- 26 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 15 g
- Cholesterol
- 252 mg
- Sodium
- 471 mg
- Level: Intermediate
- Total: 9 hr 20 min
- Prep: 20 min
- Inactive: 8 hr
- Cook: 1 hr
- Yield: 1 cake
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 677
- Total Fat
- 53 g
- Saturated Fat
- 26 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 1 g
- Sugar
- 36 g
- Protein
- 15 g
- Cholesterol
- 252 mg
- Sodium
- 471 mg
Ingredients
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.
