Thursday, February 28, 2019
Today is all about the peanut butter and butterfingers. Surprisingly, I don’t actually have a baked peanut butter cheesecake on the blog yet. That changes today with a cheesecake that is wonderfully delicious and rich. The specks of baked Butterfingers throughout the cheesecake entice with every bite!
The base of this Butterfinger cheesecake is an Oreo crust – one of my favorites. The chocolate naturally goes perfect with this candy bar flavored cheesecake. Bake the crust prior to adding the filling so that it holds together better.
This Butterfinger Cheesecake is a thick and creamy peanut butter cheesecake filled with chopped Butterfingers in an Oreo crust!
Prep Time: 45 minutes
Cook Time: 2 1/2 hours
Total Time: 3 hours, 15 minutes, plus cooling time
Yield: 12-14 slices
INGREDIENTS
CRUST
- 2 1/4 cups (302g) Oreo crumbs
- 4 tbsp (56g) salted butter, melted
FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1/2 cup (140g) peanut butter
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups (12 fun sized bars) chopped Butterfingers
CHOCOLATE GANACHE
- 6 oz semi sweet chocolate chips
- 1/2 cup heavy whipping cream
PEANUT BUTTER WHIPPED CREAM
- 3/4 cup heavy whipping cream
- 1/2 cup (58g) powdered sugar
- 2 tbsp (35g) peanut butter
- 1/4 tsp vanilla extract
- Chopped butterfingers
INSTRUCTIONS
Get the instruction @ www.lifeloveandsugar.com
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