Butterfinger Cheesecake

Joy Cowling Andrews

"This is a DECADENT cheesecake that tastes great and looks elegant."
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24 h servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

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  1. Preheat oven to 350°F
  2. Butter 9 inch springform pan. Blend crumbs, brown sugar, butter and vanilla until moist.
  3. Press into bottom and 2 inches up sides of pan.
  4. For Filling, beat cream cheese, sugar, and 2 Tablespoons vanilla in large bowl until well blended.
  5. Beat in sour cream.
  6. Add eggs 1 at a time beating after each addition.
  7. Add 1 1/2 cups crushed Butterfingers.
  8. Pour into pan.
  9. Bake about an hour or until golden on top, cracked on edges and set a little in center.
  10. Transfer to cooling rack. Cool completely.
  11. Meanwhile, add chocolate chips and cream to a microwave safe bowl. Heat until completely melted, and stir until blended.
  12. Take 1/3 chocolate mix and put in Ziploc bag. Set aside.
  13. Put remaining chocolate in fridge for about 10 minutes to thicken. Remove and spread over cake.
  14. Sprinkle remaining Butterfingers over glaze.
  15. Finally drizzle remaining chocolate from bag over the top.
  16. Refrigerate over night.


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