Butterfinger Cheesecake

By brownbox

Ingredients

• Caramel Sauce:
• 2 and 1/2 cups fudge-filled sandwich cookie crumbs about 30 cookies
• 8 tablespoons unsalted butter melted
• 4 (8 ounce) packages cream cheese softened
• 3/4 cup heavy cream room temperature
• 1 and 1/3 cups granulated sugar
• 3 teaspoons vanilla extract
• 3 large eggs lightly beaten
• 3 butterfinger candy bars coarsely chopped
• 1/3 cup water
• 1 cup granulated sugar
• 3 tablespoons unsalted butter cut into pieces
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt optional

Preparation

Step 1

Preheat the oven to 350ºF. Wrap the outer bottom of a 10-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan.
In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Fold in the chopped candy bar. Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath, cool on a wire rack for 30 minutes. Run a small knife around the outer edge of the cheesecake to loosen it from the pan. remove the sides of the pan. Cool the cheesecake completely, cover, and refrigerate for at least 4 hours or overnight.
Just before serving, top the cheesecake with the remaining candy bar and drizzle with homemade caramel sauce.

Caramel Sauce: Add the water and sugar to a 5-cup stainless steel saucepan. (Non-stick cookware is not recommended for this recipe.) Heat over medium-high heat until it begins to boil, stirring constantly to dissolve the sugar.
Turn the heat down to medium and insert a candy thermometer. (You don't need a thermometer, but it is a great tool for inexperienced caramel cooks.) Do not stir the sugar as it boils.
As soon as the mixture reaches 330 degrees F, watch for it to turn a deep amber color and immediately remove it from the heat. Take care not to let it go too far because it will burn. Carefully and slowly pour the cream into the caramelized sugar while whisking. The caramel will bubble up and is extremely hot. Continue to whisk until all the cream has been added and is mixed in thoroughly.
Whisk in the butter, vanilla, and salt (if using). Set the pot on a wire rack to cool completely before transferring to a glass container for storage.