Caramel Butterfinger Cheesecake
Caramel Butterfinger Cheesecake
Ingredients
- 2 cups finely ground graham crackers
- 1 stick butter, melted
Filling:
- 1 pound cream cheese, soft
- 3 eggs
- 1 cup sugar
- 2 cups sour cream
- 1 tsp. vanilla extract
Whipped Topping
- 2 c. heavy cream
- ¼c. powdered sugar
- 1 T. powdered dry milk
Garnish
- caramel squares, crushed butterfingers, caramel sauce for serving time.
Instructions
- Preheat the oven to 325 degrees F.
Crust:
- Spray 8 inch springform with Pam.
- Combine ingredients and press into pan and 1 inch up sides. Keep in fridge.
Filling
- Beat cream cheese 1 min until smooth.
- Add eggs, one at a time.
- Add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream and vanilla.
- Pour the filling into the pan and bake place in a water bath or cheesecake moat.
- (For a water bath, wrap the bottom and sides with foil. Place the pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. The foil will keep the water from getting into the cheesecake.)
- The original recipe says to bake it for 45 mins. You can check it at the 45 minute mark, but for me, that was not long enough. It was way too jiggly. I suggest 60-75 minutes. Then shut oven and let it cool inside for 30 mins. Then, crack oven open and cool another 30 mins. Then cool completely on a rack and chill overnight.
Whipped Topping
- Beat cream in a cold bowl until almost stiff.
- Add sugar slowly.
- Add milk powder
- Pipe as desired.
- Top with crushed butterfingers, caramel squares and serve with caramel sauce
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