Peanut Butter Butterfinger Cheesecake
Ingredients
Crust
-
22
pieces
regular Oreo cookies
-
5
Tablespoons
unsalted butter, melted
Filling
-
24
ounces
full-fat brick cream cheese, softened
-
1
cup
granulated sugar
-
¾
cup
full-fat sour cream (or yogurt), at room temperature
-
½
cup
creamy peanut butter
-
2
teaspoons
pure vanilla extract
-
3
large
eggs, at room temperature
-
12
fun-size or 5 regular-size
Butterfinger candy bars, chopped
-
¼
cup
melted peanut butter (optional for drizzling)
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 9-inch springform pan.
- Make the crust by processing the Oreo cookies into crumbs and mixing with melted butter, then press into the pan and bake for 10 minutes.
- For the filling, beat cream cheese and sugar until smooth, then add sour cream, peanut butter, and vanilla.
- Incorporate eggs one at a time, then fold in ¾ of the chopped Butterfingers.
- Prepare a water bath and pour the cheesecake batter over the crust, then bake for 50-60 minutes.
- Turn off the oven and let the cheesecake sit inside for 1 hour, then cool to room temperature.
- Refrigerate for at least 6 hours or overnight before serving.
- Remove from the pan, top with remaining Butterfingers and drizzle with melted peanut butter before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
400
Total fat
28g
Total carbohydrates
34g
Total protein
8g
Sodium
300mg
Cholesterol
80mg
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