Mini Peanut Butter-Finger Cheesecakes

By maxsmama

Ingredients

• For the crust:
• 1 cup Vanilla Wafers, ground
• 2 Tablespoons granulated sugar
• 2 Tablespoons butter, melted
• 1/8 teaspoon table salt
• For the cheesecake:
• One 8 ounce package cream cheese, room temperature
• 1/4 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1 egg
• 2 Tablespoons heavy cream
• 1/8 teaspoon table salt
• 4 fun size Butterfinger candy bars (I used 1/2 a king size Butterfinger, about 2 oz.)
• For the topping:
• 1 cup semi-sweet chocolate chips
• 2-3 Tablespoons heavy cream
• Crushed Butterfinger

Details

Servings 12

Preparation

Step 1

Combine 1 cup ground vanilla wafers, 2 Tablespoons granulated sugar, 2 Tablespoons melted butter and 1/8 teaspoon table salt. Divide mixture into bottoms of mini cheese cake pan and press until flat. Bake in a 350 degree oven for 8-10 minutes or until golden brown. Reduce oven temperature to 300 degrees.

Beat cream cheese and 1/4 cup creamy peanut butter until smooth. Beat 1/2 cup sugar, 1 egg, 2 Tablespoons heavy cream and 1/8 table salt until well combined. Slowly stir in crushed butterfinger. The recipe suggested 4 fun size bars, I used half of a king size bar or about 2 ounces of Butterfinger.

Evenly pour batter over baked crust. Bake for 20-22 minutes until cheesecake is set. Don't forget to turn down your oven temperature to 300 degrees. Let cheesecake cool for 2 hours, then remove from pan (I refrigerated mine overnight before removing from the pan).

After cooling, your cheesecakes will depress a bit, creating a perfect well for the chocolate sauce.

Melt one cup chocolate chips in microwave in 30 second intervals. Stir in between intervals and do not overcook the chocolate. Add heavy cream in small doses to the chocolate and stir until chocolate is smooth and glossy. If you add the cream too fast you will get lumps. Microwave some more to get the lumps out. Spoon the chocolate over the tops of the cakes. Spoon crushed Butterfinger over the top of the chocolate.