Skip to main content New this month
Get the Allrecipes magazine

Butterfinger® Cheesecake

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"Easy-to-make cheesecake!"
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 797 cals
Original recipe yields 8 servings (1 9-inch cheesecake)

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Mix 1 1/2 containers whipped topping and cream cheese together in a bowl; fold in crushed candy. Pour mixture into the graham cracker crust. Spread remaining whipped topping over the top.
  2. Chill cheesecake in the refrigerator until set, at least 2 hours.

Footnotes

  • Cook's Note:
  • I have found that it works better to chill or freeze the Butterfinger® prior to crushing them. I use a rolling pin while they are still in the package.

Nutrition Facts


Per Serving: 797 calories; 49.5 g fat; 85.1 g carbohydrates; 8.5 g protein; 46 mg cholesterol; 498 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0