Indulgent Butterfinger Cheesecake Recipe 🍰🍫
Ingredients:
For the Crust:
- 2 1/4 cups of chocolate cookie crumbs (use your favorite brand!)
- 4 tablespoons of unsalted butter, melted
For the Filling:
- 24 ounces of cream cheese, softened
- 1 cup of granulated sugar
- 3 tablespoons of all-purpose flour
- 3/4 cup of sour cream, at room temperature
- 1/2 cup of creamy peanut butter
- 1 teaspoon of pure vanilla extract
- 4 large eggs, at room temperature
- 1 1/2 cups of chopped Butterfinger candy bars (about 4 standard-size bars)
For the Ganache:
- 6 ounces of semi-sweet chocolate chips
- 1/2 cup of heavy cream
For the Peanut Butter Whipped Cream:
- 3/4 cup of heavy cream, chilled
- 1/2 cup of confectioners’ sugar
- 2 tablespoons of creamy peanut butter
- 1/4 teaspoon of pure vanilla extract
For Garnish:
- Additional chopped Butterfinger candy bars
Directions:
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix together the chocolate cookie crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool. Prepare a water bath for later use.
- Prepare the Filling:
- In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy.
- Blend in the sour cream, peanut butter, and vanilla extract until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Gently fold in the chopped Butterfinger candy bars.
- Pour the filling over the cooled crust in the prepared pan. Place the pan in the water bath. Bake for 1 hour and 25 minutes at 300°F (150°C).
- Make the Ganache:
- In a small saucepan, heat the heavy cream until it’s hot but not boiling.
- Pour the hot cream over the semi-sweet chocolate chips and let it sit for a few minutes.
- Stir the mixture until smooth and well combined. Allow it to cool slightly.
- Spread the ganache evenly over the cooled cheesecake.
- Prepare the Peanut Butter Whipped Cream:
- In a chilled mixing bowl, whip the heavy cream, confectioners’ sugar, peanut butter, and vanilla extract until stiff peaks form.
- Decorate the top of the cheesecake with the whipped cream.
- Chill and Serve:
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
- Garnish with additional chopped Butterfinger candy bars just before serving.
Prep Time: 45 minutes
Cook Time: 2 hours 35 minutes
Total Time: Approximately 3 hours 20 minutes + chilling time
Servings: 12-14 slices
Savor the Moment:
Indulge in a slice of this decadent Butterfinger Cheesecake, a perfect treat for any occasion or simply to elevate your everyday moments!
ZİYARETÇİ YORUMLARI
BİR YORUM YAZ