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Butterfinger Cheesecake

Ingredients

Scale

Chocolate Cookie Crust
2 Cups Chocolate Wafer Crumbs
4 Tablespoons Unsalted Butter, Melted 

Butterfinger Cheesecake Batter
4-8 ounce Cream Cheese, softened
1 ¼ Cup Granulated Sugar
1 Cup Sour Cream
2 teaspoons Vanilla Extract
4 Eggs
1 Cup Butterfinger Fun Size bars, Finely Chopped

Chocolate Peanut Butter  Ganache
½ Cup Semisweet Chocolate Chips
½ Cup Heavy Cream
2 Tablespoons Creamy Peanut Butter 

Instructions

Prepare the Chocolate Cookie Crust

  1.  Preheat the oven at 325 degrees F and line a 9 inch springform pan with parchment paper on the bottom  
  2.  In a food processor, pulse the chocolate wafers until they are finely ground 
  3. Pour the cookie crumbs into a medium bowl and mix it together with the melted butter
  4. Press the chocolate cookie crust into the bottom of the 9 inch springform pan 
  5. Bake the crust for 8 minutes, then set aside to allow it to cool

 

Prepare the Butterfinger Cheesecake Batter 

  1. Cover the outside of the springform pan with aluminum foil (so the water from the water bath does not get into the pan) and create a water bath using a 9×13 baking pan filled with 1 inch of water 
  2. In a mixing bowl with paddle attachment, cream together the cream cheese, granulated sugar and sour cream until smooth and there are no lumps; scrape down the sides of the bowl 
  3. Add in the vanilla extracts and eggs and mix until fully combined
  4. Remove the bowl from mixer and fold the chopped Butterfinger into the cheesecake batter
  5. Pour the cheesecake batter into the springform pan over the chocolate cookie crust and place the springform pan into the water bath
  6. Bake at 325 degrees F for 1 hour 20 minutes, the top will be light golden brown and the center will still be jiggly
  7. Turn the oven off and keep the cheesecake in the oven for 30 minutes 
  8. Remove the cheesecake from the oven and the water bath and refrigerate the cheesecake for 4-5 hours or overnight
  9. When the cheesecake is cooled, remove the spring form pan and the base and place on a serving platter 
  10. Pour the prepared Chocolate Peanut Butter Ganache over the top of the cheesecake and evenly spread it to cover the top
  11. Sprinkle additional chopped Butterfinger pieces around the edge of the cheesecake for decoration

 

Chocolate Peanut Butter Ganache 

  1. Place the chocolate and peanut butter  in a medium bowl; set aside 
  2. Pour the heavy cream into a small saucepan and bring to a simmer
  3. Once the heavy cream comes to a simmer, pour it over the chocolate chips and peanut butter and whisk slowly until combined, smooth and shiny
  4. Allow the Chocolate Peanut Butter Ganache to cool for 5-10 minutes before using                           

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