Butterfinger Cheesecake

10:00 AM







Looks good doesn't it?   This recipe is something I found looking at Pinterest.  I was looking for something containing butterfingers for my co workers birthday treat.  I came across this and tried it. I wanted to put all in little mason jars,but did not have enough of them on hand. I ended up doing some in jars and one big cheesecake.    This went over so well I was asked to do again for our school potluck. I will also do them for our bake sale. You could probably substitute  the butterfingers for any candy of your choice.  



Ingredients
    Graham Cracker Crust
  • 6 whole GRAHAM CRACKERS
  • 1 Tablespoon BROWN SUGAR
  • 3 Tablespoons BUTTER, melted
  • Peanut Butter Filling:
  • 1 8 oz. pkg. REGULAR CREAM CHEESE
  • 1 cup POWDERED SUGAR, sifted
  • 2 Tablespoons BROWN SUGAR, packed
  • 1/2 cup CREAMY PEANUT BUTTER
  • 1/2 teaspoon VANILLA
  • 3/4 cup cold WHIPPING CREAM
  • 1 regular size (2.1 oz.0 BUTTERFINGER CANDY BAR, finely chopped
Instructions
    Make the crust:
  1. Preheat oven to 350°.
  2. Use a food processor to crush crackers to fine crumbs. Add brown sugar and melted butter, Pulse a few more times to combine.
  3. Press 1 1/2 Tablespoons of the crumb mixture into the bottom of 12 4 oz. jelly jars. Place jars on a baking sheet and bake for 6 minutes. Cool completely before filling.
  4. Make the filling:
  5. Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated.
  6. In a separate bowl, beat cream until stiff peaks form. Add 1 cup of the whipped cream to the peanut butter mixture, mix briefly at low speed. Then use a rubber spatula to fold the mixture together completely. Refrigerate remaining whipped cream.
  7. Assemble the pies:
  8. Sprinkle a little of the chopped butterfinger candy bar onto each crust. Divide filling among jars and sprinkle with remaining candy bar. Chill jars for at least 2 hours or overnight. Top with a dollop of whipped cream before serving.                                                                        Credit to Crumbs and Chaos as they were the original  on pinterest for recipe. 


Staff blogger Sarah

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