As if cheesecake couldn’t get more delicious, add Butterfinger candy bars to send it over the top! Bring this creamy dessert to your next gathering!
Yesterday was my 8-year-old’s favorite food day of the year…Cheese Lover’s Day! This boy loves his cheese, like SERIOUSLY loves it. He discovered this very wonderful day last year and did not let me forget about celebrating again this year. Last year he requested Banana Cheesecake and this year a Butterfinger variety. I was more than happy to oblige since Butterfingers happen to be my favorite candy bar on the planet.
The photos kinda speak for themselves, so I don’t think I need to explain how yummy this dessert is.
Cheesecake is one of those desserts that seems like it should be a lot of work, BUT IT ISN’T. This one in particular is far easier than most things that have come out of my kitchen recently. And my kitchen’s middle name is EASY.
Elijah was not the only one to devour this scrumptiousness. We each inhaled a large piece and I could have eaten more. The ONLY thing better than Butterfingers or cheesecake is inhaling Butterfinger Cheesecake!
Here’s wishing you a wonderful rest of your week. Thanks for stopping by!
- 2 cups Nutter Butter cookie crumbs (approximately 25 cookies or an 11.8-oz. pkg.)
- 6 tbsp. butter melted
- 3 8 oz. packages cream cheese softened
- 1 cup sugar
- 1 cup sour cream
- 1 tsp. vanilla
- 3 large eggs
- 5 large Butterfinger candy bars chopped
- Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray and set aside. In a medium bowl, combine the Nutter Butter crumbs (use a food processor to form crumbs or put them into a large ziploc bag and break them down using a heavy spoon) and the butter. Stir until crumbly. Press firmly into the bottom of the prepared pan and bake for 8 minutes in the preheated oven.
- In a large bowl, combine the cream cheese, sugar, sour cream, vanilla and eggs. Mix on medium speed (hand-held or stand-up mixer) for 2-3 minutes, or until mixture is smooth.
- Stir in the Butterfinger pieces, reserving 1/2 cup. Pour the mixture over the prepared crust and bake for 50-60 minutes in the preheated oven, or until center is cooked through (the center should jiggle with a gentle shake).
- Cover and chill for a minimum of 1 hour. Cut into slices and top with reserved Butterfinger pieces.
1 hour chilling.