Butterfinger® Cheesecake

hazdude0861

"Easy-to-make cheesecake!"
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Ingredients

2 h 10 m servings 797 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 797 kcal
  • 40%
  • Fat:
  • 49.5 g
  • 76%
  • Carbs:
  • 85.1g
  • 27%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 498 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Mix 1 1/2 containers whipped topping and cream cheese together in a bowl; fold in crushed candy. Pour mixture into the graham cracker crust. Spread remaining whipped topping over the top.
  2. Chill cheesecake in the refrigerator until set, at least 2 hours.

Footnotes

  • Cook's Note:
  • I have found that it works better to chill or freeze the Butterfinger(R) prior to crushing them. I use a rolling pin while they are still in the package.

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