Butterfinger Cheesecake


25 Oreo cookies, finely crushed (I use food processer)

5 tablespoons butter, melted

4 (8-ounce) packages cream cheese, softened

1 cup sugar

3 tablespoons heavy whipping cream

1 1/2 teaspoons vanilla extract

5 eggs

4 (2.1-ounce) Butterfinger candy bars, coarsely chopped


1 (2.1-ounce) butterfinger candy bar, coarsely chopped

Caramel or Butterscotch ice cream topping


Preheat oven to 325 degrees.

Stir together cookie crumbs and melted butter in a medium bowl. Press into the bottom and 1-inch up the sides of a 9-inch springform pan. Place in refrigerator until needed. (I like to wrap foil around the bottom to prevent any batter from leaking out.)

In a large mixing bowl using an electric mixer, beat cream cheese and sugar until smooth.

Beat in cream and vanilla.

With mixer on low, beat in eggs one at a time, beating just until mixed in.

Stir in candy bars and pour batter into the springform pan. Place on a baking sheet and bake for 60 to 70 minutes or until center is almost set. There should still be a little jiggle in the middle when you shake the pan.

Let cool on counter for 10 minutes and then run a knife around the edges and remove the sides of the pan. Cool 1 hour and then refrigerate overnight.

To serve, sprinkle remaining crushed butterfinger on top and drizzle with caramel sauce.

See also  Vegetarian Beef Soup