03
May

We am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy pubs, I knew it was for me personally. Our pastor’s wife asked me to talk about this recipe so she could make it to win over her family back. She couldn’t believe something so elegant-looking was very easy to prepare. -Melissa Pirtle, Fresno, California

MAKES:12 servings

MAKES: 12 servings

1/3 cup butter, melted

1-1/2 teaspoons vanilla extract

3 Butterfinger candy bars (2.1 ounces each), frozen and chopped

2 tablespoons butterscotch ice cream topping

In a small bowl, combine the wafer crumbs and butter.Slow Roast Duck with Cherry Sauce - Lisa\u0026#39;s Lemony Kitchen Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform skillet; set aside.

In a big dish, beat cream cheese and sugar until even. Beat in cream and vanilla. Add eggs; defeat on low acceleration just until combined. Fold in cut candy bars.Slow Roast Duck Recipe on Food52 Pour into crust. Place skillet on a cooking sheet.

Bake in 325° for 60-70 minutes or until the center is nearly set. Cool on a cable rack for 10 minutes. Carefully run a blade around advantage of skillet to loosen; awesome 1 hour longer. Refrigerate overnight.

Sprinkle chopped candy bar more than cheesecake; drizzle with butterscotch topping. Refrigerate leftovers. Yield: 12 servings.

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“This was my first-time creating a cheesecake and this recipe really was easy!!! At that time I couldn’t discover chocolate wafers so I had taken two pre-made chocolates pie crust and popped them right into a handbag and smashed them up with a roller! It’s easier this way!!!”

“I like this recipe. I actually cooked my cheesecake at 300 for approximately 80 minutes and it cooked perfectly. Be sure to let it great for at least one hour and refrigerate a day. It will taste better. Also, I added even more butterfingers to the formula and melted butterscotch chips over the top, plus used delicious chocolate graham crackers instead of the wafers.”

“Mine turned out a little undercooked in the center but still very good. I’m not a big lover of the chocolate wafer cookie crust though. The butterfinger flavor seemed great to me, and I liked the butterscotch on top!”

Reviewed Dec. 28, 2010

“I made this cheesecake for Xmas and it went over perfectly. I did add 4 butterfingers to the batter and still left from the butterscotch topping. General, a very good recipe.”

Reviewed Jun. 20, 2010

“OK THEREFORE I MADE IT 2 MORE Moments SINCE MY LAST REVIEW AND DOUBLED THE AMOUNT OF BUTTERFINGER FROM 3 TO 6 INSIDE AND IT HAD BEEN PERFECT AND EVERYBIT AS EFFECTIVE AS I WANTED It all TO BECOME! =)”

Reviewed May. 31, 2010

“AFTER MAKING ADDITIONAL OF THE CHEESECAKES, I REALLY THOUGHT THIS ONE WOULD can roast duck be pink MY FAVORITE. I CAME ACROSS THAT THE Formula ITSELF WAS GREAT! THE THING I HAD A CONCERN WITH WAS WHEN IT HAD BEEN FINISHED THE BUTTERFINGER Taste JUST WASN’T STRONG Plenty of, ALMOST NON-EXISTANT. TODAY I AM GOING TO ATTEMP THIS CHEESECAKE AGAIN, HOWEVER I WILL DOUBLE THE AMOUNT OF BUTTERFINGER INSIDE OF THE CHEESECAKE.”

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