Recipes Candy Bar Cheesecake

foodforthefarmer

Guest
View attachment 211

2 cups chocolate wafer crumbs
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
5 eggs, lightly beaten
3 Butterfinger candy bars (2.1 ounces each),frozen and chopped

TOPPING:
1 Butterfinger candy bar, frozen and chopped
2 tablespoons butterscotch ice cream topping
In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 inches up the sides of a greased 9-in. springform pan; set aside.
In a large mixing bowl, beat cream cheese and sugar til smooth. Beat in the cream and vanilla. Add eggs; beat on low speed just until combined. Stir in chopped candy bars. Pour into the crust. Place pan on a baking sheet. Bake at 325 for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate over night.
Remove sides of pan. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.
 

aginfo

Junior Member
Messages
692
This looks like something my daughter would like for her next birthday.
 
 
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