Side Pannel
Butterfinger Cheesecake With Caramel Drizzle
Butterfinger Cheesecake With Caramel Drizzle
- Recipe Submitted by maryjosh on 09/29/2016
Ingredients List
- cheesecake
- 2 and 1/2 cups fudge-filled sandwich cookie crumbs, about 30 cookies
- 8 tablespoons unsalted butter, melted
- 4 (8oz) packages cream cheese, softened
- 3/4 cup heavy cream, room temperature
- 1 and 1/3 cups granulated sugar
- 3 teaspoons vanilla extract
- 3 large eggs, lightly beaten, room temperature
- 3 butterfinger candy bars, coarsely chopped
- topping
- 1 butterfinger candy bar, coarsely chopped
Directions
Preheat the oven to 350ºF. Wrap the outer bottom of a 10-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan.
In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Fold in the chopped candy bar. Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath, cool on a wire rack for 30 minutes. Run a small knife around the outer edge of the cheesecake to loosen it from the pan. remove the sides of the pan. Cool the cheesecake completely, cover, and refrigerate for at least 4 hours or overnight.
Just before serving, top the cheesecake with the remaining candy bar and drizzle with homemade caramel sauce.
In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Fold in the chopped candy bar. Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath, cool on a wire rack for 30 minutes. Run a small knife around the outer edge of the cheesecake to loosen it from the pan. remove the sides of the pan. Cool the cheesecake completely, cover, and refrigerate for at least 4 hours or overnight.
Just before serving, top the cheesecake with the remaining candy bar and drizzle with homemade caramel sauce.
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