Butterfinger Cheesecake

Butterfinger Cheesecake


25 Oreo cookies, finely crushed (I use a food processor)

5 tablespoons butter, melted

4 packages (8 ounces) cream cheese, softened

1 cup of sugar

3 tablespoons heavy whipped cream

1 1/2 teaspoons vanilla extract

5 eggs

4 (2.1 ounces) Butterfinger candy bars, coarsely chopped


1 (2.1 ounce) candy bar, coarsely chopped

Caramel or Butterscotch ice cream


Preheat the oven to 325 degrees.

Combine cookie crumbs and melted butter in medium bowl. Press into the bottom and 1 inch up the sides of a 9 inch springform pan. Place in the refrigerator until needed. (I like to wrap foil around the bottom to prevent any batter from leaking out.)

In a large mixing bowl using an electric mixer, beat cream cheese and sugar until smooth.

Beat cream and vanilla.

With mixer on low speed, add eggs one at a time, beating just until combined.

Stir in candy bars and pour batter into springform pan. Place on a baking sheet and bake for 60 to 70 minutes or until center is almost set. There should still be a little wobble in the middle when you shake the pan.

Cool on the counter for 10 minutes, then run a knife around the edges and remove the sides from the pan. Let cool 1 hour then refrigerate overnight.

To serve, sprinkle remaining crushed butter on top and drizzle with caramel sauce.

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