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You are here: Home / Dessert / Reese’s, Butterfinger & Caramel Cheesecake

Reese’s, Butterfinger & Caramel Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

August 25, 2014 by Hugs & Cookies xoxo 5 Comments

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This is a dreamy caramel cheesecake because it has so many of my favorites. Oreo crust, butterfingers, caramel and peanut butter cups! It is basically perfect, don’t you think? This is a copycat of a slice at the Cheesecake Factory named Adam’s Peanut Butter Cup slice. If you make this for your friends, they may come back to your house again and again. So, be careful who you serve it to!

caramel cheesecakeDo you love my cake stand? It makes me smile. Hubby bought it for me one day…think he scored it at Homegoods! It’s perfect for this caramel cheesecake!

cheesecake-baking cheesecake-butterfingers cheesecake-caramel

cheesecake pb cheesecake middlecheesecake butterfinger pb chscake

Reese’s Butterfinger Caramel Cheesecake

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Ingredients
  

Crust

  • 1 package Oreo cookies crushed in processor
  • ½ cup butter melted

Filling

  • 24 oz. cream cheese room temperature
  • 20 Reese’s peanut butter cup minis chopped
  • 1 Bag Butterfinger minis unwrapped ones, chopped
  • 3 eggs
  • 1 cup sour cream
  • 1 cup sugar
  • 1 tablespoon vanilla
  • ½ cup caramel sauce

Instructions
 

  • Pre-heat oven to 350.

Crust

  • Mix crushed Oreos and butter together.
  • Press into bottom and sides of 9-inch springform cake pan.
  • Wrap foil around bottom of pan and around sides.
  • Bake for 7 minutes.
  • Let cool.

Filling

  • Beat cream cheese, sour cream, sugar, eggs, and vanilla extract in mixer until smooth.
  • Pour half of the cheescake mixture over the cooled crust.
  • Top with half of the chopped Reese’s, chopped Butterfingers. Drizzle on all of the caramel sauce.
  • Pour on the rest of the cheesecake filling.
  • Use a knife to swirl, but don't scrape into the bottom crust.
  • Top with the rest of the candy, pressing gently.
  • Bake for 50-60 minutes.
  • Open oven door and let cake cool 1 hour.
  • Remove to counter to cool.
  • Chill overnight.
  • Remove springform rim before serving.

cheesecake

 

 

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Filed Under: Cheesecake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. eliz bereg says

    September 13, 2014 at 9:18 am

    where diid you find this cake plate with legs

    Reply
    • danielle says

      September 13, 2014 at 7:24 pm

      Hubby bought it for me at homegoods years ago. 🙂

      Reply
  2. Jan says

    June 1, 2015 at 11:32 pm

    Where did you get the cake stand? I’d love one… ♥

    Reply
    • Hugs & Cookies xoxo says

      June 2, 2015 at 7:48 pm

      Homegoods!

      Reply

Trackbacks

  1. Foodies Network » Reeses Butterfinger Caramel Cheesecake says:
    August 26, 2014 at 11:11 am

    […] Reeses Butterfinger Caramel Cheesecake […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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