Butterfinger Cheesecake

Total Time:
9 hr 20 min
Prep:
20 min
Inactive:
8 hr
Cook:
1 hr

Yield:
1 cake
Level:
Intermediate

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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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.
    horrible
    Not even cheesecake more like fudge. Gross. Never Again. Not enough butterfinger flavor!
    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!
    When it calls for 1/4 cup of caramel, is that caramel ice cream topping, or caramel candies cut up? I am confused!!
    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.
    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!!!
    An excellent cheesecake for butterfinger lovers!
    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.
    What type of crust do you use? What size of pan? Sorry haven't made it yet, sounds yummy though!
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