Description
A nostalgic and creamy Butterfinger cheesecake with a buttery Biscoff crust, topped with caramel and crushed Butterfinger candies.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped cream
- 1 cup Butterfinger candies, crushed
- 1/2 cup caramel sauce
- 1/4 cup molasses
- 1/4 cup peanut butter
- 1 1/2 cups Biscoff cookie crumbs
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 325°F (160°C).
- Make the crust: In a mixing bowl, combine Biscoff crumbs and melted butter until well mixed. Press this mixture into the bottom of a springform pan, creating a solid crust.
- Prepare the filling: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the fun ingredients: Gently fold in the whipped cream and crushed Butterfinger candies until evenly combined.
- Layer it up: Pour the cream cheese mixture over the prepared crust, smoothing out the top for an even surface.
- Make the sauce: In a small saucepan, mix together the caramel sauce, molasses, and peanut butter. Heat over low, stirring until smooth, and pour this delightful mixture over the cheesecake.
- Chill: Refrigerate your cheesecake for at least 240 minutes, or until it’s firm to the touch.
- Serve: Slice, serve chilled, and savor the rich, decadent flavors!
Notes
Store leftovers in the refrigerator for up to 5 days. Can freeze slices wrapped individually for later enjoyment.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg