As should come as no surprise to anyone, Butterfinger Cheesecake is quite delicious! I had adapted a recipe for mini-cheesecakes into one cheesecake, which worked fine except I’m going to recommend that for you all, instead of making a chocolate layer on top, which gets rock hard in the refrigerator and smooshes your cake when you press down to cut it, you just drizzle each slice with hot fudge sauce when serving. Smoosh-problems solved!

I baked this with a hot water bath, which helps reduce/prevent cracks in the surface, but I never manage to wrap my springform with foil well enough to prevent water from leaking through, so I don’t know that I’d bother. Soggy bottom crust edges are a bummer!

Ingredients:

Crust:

• 30 Nilla Wafers
• 3 tablespoons butter, melted
• a pinch salt
• 2 tablespoons sugar

Filling:

• 8 ounce package cream cheese, room temp
• 1/4 cup creamy peanut butter
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons heavy cream
• a pinch salt
• 4 fun size Butterfingers
  

To serve:

• hot fudge sauce
• 3 chopped fun size Butterfingers

Preheat oven to 350 degrees. Lightly grease an 8″ springform pan.

To make the crust, place the Nilla wafers in a food processor and process until only crumbs remain.

Combine remaining crust ingredients and pulse until mixed.

Pour into the springform and press evenly into the bottom and a bit up the sides.

Bake 10 minutes, until lightly golden, then remove from the oven.

Wipe out the food processor with a paper towel, then add the cream cheese and peanut butter and process until mixed.

Add the sugar, egg, cream, and salt and process until smooth.

Add the Butterfingers and process an additional 20 seconds, until chopped and spread through the batter.

Turn the mixture out into the baked crust.

Bake for one hour, then turn the oven off and crack the oven door open (wedging it with an oven mitt or wooden spoon if necessary to keep it open) and let the cheesecake sit an additional 2 hours.

Refrigerate overnight, then serve topped with hot fudge sauce and chopped additional Butterfinger.

Butterfinger Cheesecake

Adapted from Noble Pig.

Crust:

• 30 Nilla Wafers
• 3 tablespoons butter, melted
• a pinch salt
• 2 tablespoons sugar

Filling:

• 8 ounce package cream cheese, room temp
• 1/4 cup creamy peanut butter
• 1/2 cup sugar
• 1 large egg
• 2 tablespoons heavy cream
• a pinch salt
• 4 fun size Butterfingers
  

To serve:

• hot fudge sauce
• 3 chopped fun size Butterfingers

Preheat oven to 350 degrees. Lightly grease an 8″ springform pan.

To make the crust, place the Nilla wafers in a food processor and process until only crumbs remain. Combine remaining crust ingredients and pulse until mixed. Pour into the springform and press evenly into the bottom and a bit up the sides. Bake 10 minutes, until lightly golden, then remove from the oven.

Wipe out the food processor with a paper towel, then add the cream cheese and peanut butter and process until mixed. Add the sugar, egg, cream, and salt and process until smooth. Add the Butterfingers and process an additional 20 seconds, until chopped and spread through the batter. Turn the mixture out into the baked crust, then bake for one hour. Turn the oven off and crack the oven door open and let the cheesecake sit an additional 2 hours. Refrigerate overnight, then serve topped with hot fudge sauce and chopped additional Butterfinger.