Butterfinger Cheesecake

I am exhausted.

I went to the grocery store the other day, and had all this baking shit to buy. The shopping basket was overflowing. I got half way through my shopping, and decided I couldn’t carrying anything else, so I went home. Does that ever happen to you? Like, I just no longer had the energy to even carry my groceries.

I’ve been meaning to post this recipe for weeks, but then I thought I’d wait, because all I’ve been posting is sweets. I promise that’s not all I’m eating – but it’s the holidays! Baking is mandatory. The other cookie and cake recipes will be shelved for the time being – this is my last dessert recipe for awhile.

So. Butterfinger cheesecake came about for a coworker’s birthday at the beginning of the month. She requested cheesecake. When I asked what kind, she thought about it for a moment, then shouted, “Butterfinger!” as if it was the best idea she’d ever had.

My cheesecakes are always baked in a pie pan. Why? Because I’m not fancy enough for a spring form pan. Fuck that shit. I wouldn’t even know how to use it. Pie shaped cheesecake is just as good. Don’t judge me.

Butterfinger Cheesecake

For the crust:

1 1/2 cups chocolate graham cookies (I used Simply Amy Bunny Grahams)

1/3 cup sugar

1/8 teaspoon salt

3 tablespoons butter, melted

2 tablespoons peanut butter, melted

Whisk melted butter and peanut butter together. Mix all ingredients together, and press into the bottom and up the sides of a pie pan. Fill immediately, or refrigerate to use later.

For the filling:

2 (8oz) packages of cream cheese, softened (please don’t use a low fat variety – that’s gross)

3 eggs

2/3 cup sugar

A splash of vanilla

Preheat oven to 350 degrees. Beat cream cheese in a mixer, until light and fluffy. Then add eggs, one at a time, vanilla, and sugar. Mix well, until everything is fully incorporated. Pour into prepared crust. Bake for 40 minutes. The center should still be slightly jiggly, with edges slightly browned. Let cool before adding the topping.

For the topping:

1 1/2 cups Butterfinger bars, chopped

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

 

Sprinkle the candy over the cake in an even layer. In a small sauce pan, bring cream to a boil, and immediately remove from heat. Place chocolate chips in a small bowl, and pour in the hot cream. Let sit for 2 minutes. Stir together until chocolate is fully melted. Drizzle over the top (or glob, in my case). Refrigerate until ready to serve. If you’re lucky, you have leftover candy that you get to eat in private. Maybe top it off with a salad, because, you know, balance.