Rich Butterfinger Cheesecake With Chocolate Sauce
Whether you're celebrating or just feeling a little bit indulgent once in a while, sometimes you want just a taste of a totally extreme dessert. For some people, the ultimate is chocolate cake, others dig pie, and I know plenty who will always, without question, gravitate to cheesecake.
There's certainly something to be said for plain cheesecake, but how about cheesecake made with a time-honored candy fave? For instance, cheesecake bursting with Butterfinger crunch? OMG. See. Extreme -- extremely awesome!
Butterfinger Cheesecake adapted from Food.com
- 1 pound cream cheese
- 1 cup powdered sugar
- 1/4 cup sour cream
- 3 eggs
- 1/4 cup caramel
- 1/4 cup chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)
- 1/4 cup chocolate sauce
More from The Stir: Butterfinger Cupcakes Are Beyond Delicious
- Preheat oven to 300 degrees F.
- Mix the cream cheese, powdered sugar, and sour cream together until smooth. Add eggs, one at a time, and mix until smooth in texture, with no lumps.
- Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil.
- Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Drizzle with chocolate and caramel sauces.
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