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Wednesday, April 8, 2009

Mini Butterfinger Cheesecakes


I found this recipe on Picky Palate and I knew I had to rush out to get a mini-cheesecake pan and make this recipe ASAP! I love Butterfingers and these little cheesecakes were awesome! I used a mini-tart shaper to press the crumbs into the pan - it worked great. I used a cup of graham cracker crumbs (because that is what I had) and I thought the crust was a little dry. Next time I would use more melted butter (at least 4 Tbs). These were very simple to put together. I really enjoyed making these. I will be making some variations of this recipe soon (cookies & cream, nutterbutter, key lime)!




Peanut Butter-Finger Mini Cheesecakes
(Printable Recipe)

1 Cup ground Vanilla Wafers
2 Tablespoons granulated sugar
4 Tablespoons butter
1/8 teaspoon salt

8 oz softened cream cheese
1/4 Cup creamy peanut butter
1/2 Cup sugar
1 egg
2 Tablespoons heavy cream
1/8 teaspoon salt
4 Fun Size Butterfinger Candy Bars, crushed

1 Cup semi sweet chocolate chips
2-3 Tablespoons heavy cream

2 Fun Size Butterfinger, crushed

Preheat oven to 350 degrees F. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.

Reduce heat to 300 degrees F. In a stand or electric mixer, beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.

Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.

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