Peanut Butter Butterfinger Cheesecake Recipe


My friends went wild over this cheesecake recipe. Creamy, rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!

yield: SERVES 12

Ingredients:

Crust
18 whole Oreos (Double Stuf or regular)*
1/4 cup (60g) unsalted butter, melted

Filling
24 ounces (670g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
1/2 cup (125g) creamy peanut butter**
2 teaspoons vanilla extract
3 large eggs, at room temperature
12 fun-size or 5 regular size Butterfinger candy bars, chopped
optional: 1/4 cup melted peanut butter for drizzling

Recipe Notes:
*Try using peanut butter Oreos in the crust. Yum!
**Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.

Directions:

  1. Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. Make the Oreo cookie crust: In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.
  3. Visit Peanut Butter Butterfinger Cheesecake @ sallysbakingaddiction.com for full directions.

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