Crunchy Butterfinger Cheesecake Bliss
Ingredients:
For the Crust:
1 1/2 cups crushed graham crackers
1/3 cup melted butter
1/4 cup sugar
For the Filling:
3 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs
1 cup crushed Butterfinger candy bars
For the Topping:
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
Additional crushed Butterfinger candy bars for garnish
Directions:
Prepare the Crust: Preheat oven to 325°F (163°C). Mix crushed graham crackers, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool slightly.
Make the Filling: In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Fold in crushed Butterfinger candy bars. Pour over the crust.
Bake: Bake for 55-60 minutes or until set. The center may be slightly jiggly, but it will set as it cools.
Prepare the Topping: Mix sour cream, sugar, and vanilla extract. Spread over the top of the cheesecake. Bake for an additional 5 minutes.
Cool & Garnish: Cool cheesecake on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Before serving, garnish with additional crushed Butterfinger candy bars.
Prep Time: 30 minutes | Cooking Time: 1 hour 5 minutes | Total Time: 1 hour 35 minutes plus chilling
Kcal: 580 kcal | Servings: 12 servings
