My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.

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Recipe Summary

prep:
20 mins
cook:
7 mins
additional:
4 hrs
total:
4 hrs 27 mins
Servings:
8
Yield:
1 8-inch cheesecake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.

  • Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.

  • Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.

  • Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.

  • Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

Nutrition Facts

529 calories; protein 9.2g; carbohydrates 57.6g; fat 30.5g; cholesterol 75.1mg; sodium 359.2mg. Full Nutrition
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Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/13/2018
I was looking for a cool and refreshing dessert to make that did not require you to use an oven especially since it's summer. I usually opt for the ready made chocolate crust anyway. My husband and I loved this recipe! Thank you Miami Nell! Read More
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