Description
A delightful dessert combining creamy cheesecake and crunchy Butterfinger bars, perfect for any occasion.
Ingredients
Scale
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1 cup chopped Butterfinger bars
- 1/2 cup chocolate chips (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed graham crackers and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and vanilla extract. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the sour cream and chopped Butterfinger bars until evenly distributed.
- Pour the cheesecake filling over the cooled crust, tapping the pan to remove air bubbles. Bake for 55-60 minutes until set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then chill in the refrigerator for at least 4 hours, ideally overnight.
- Whip the heavy cream until stiff peaks form and spread over the top of the cheesecake. Garnish with additional chopped Butterfinger and chocolate chips.
- Slice and serve chilled.
Notes
Store leftovers covered in the refrigerator for 5-7 days or freeze slices tightly wrapped for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg