Decadent Butterfinger Cheesecake
Ingredients:
1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1 cup sour cream
1 cup crushed Butterfinger candy bars (about 8 fun-size bars)
1/2 cup creamy peanut butter
Whipped cream and additional crushed Butterfinger for garnish (optional)
Directions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the crushed cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream until well combined.
Fold in the crushed Butterfinger candy bars.
Pour half of the cheesecake batter over the prepared crust.
In a microwave-safe bowl, heat the peanut butter until melted and smooth, stirring every 15 seconds.
Drizzle half of the melted peanut butter over the cheesecake batter in the pan. Use a knife to swirl the peanut butter into the batter.
Repeat with the remaining cheesecake batter and melted peanut butter.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
Remove from the oven and let the cheesecake cool completely in the pan on a wire rack.
Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, garnish with whipped cream and additional crushed Butterfinger candy bars if desired.
Prep Time: 20 minutes | Cooking Time: 50-60 minutes | Total Time: 5 hours (including chilling)
Kcal: 450 kcal | Servings: 12 servings
