Butterfinger Cheese Cake

Makes 10 two inch cheesecakes or one 8 inch cheesecake.

Butterfinger Cheese Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust:

  • 9

    oz mini size butterfingers (about 24 mini size Butterfingers)

  • 3

    oz pretzels

  • Cheesecake:

  • ¼

    cup water

  • 1

    tablespoon powdered gelatin

  • cups heavy cream

  • 8

    oz cream cheese, softened

  • ¼

    cup creamy peanut butter

  • cup sugar

  • Pinch of salt

  • ½

    cup Buttercup and Pretzel mixture

  • Chocolate Pouring Glaze:

  • cups dark chocolate

  • 2

    tablespoons heavy cream

  • 4

    tablespoons powdered sugar, sifted

  • 4-5

    tablespoons water, warm

  • Peanut Butter Cream Cheese Frosting:

  • ¼

    cup cream cheese, softened

  • 2

    tablespoons peanut butter

  • 5

    tablespoons powdered sugar

  • 2-3

    tablespoons whole milk

Directions

Crust: 1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside. 2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.) Cheesecake: Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started. Chocolate Pouring Glaze: 1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm. Peanut Butter Cream Cheese Frosting: 1. Combine all ingredients and beat to combine. TO ASSEMBLE: 1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.


Nutrition

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