Sunday, November 27, 2011

Butterfinger Cheesecake

Thanks to Supermom Ginny for this receipe. Finally I made it for Thanksgiving dinner. People loved it!
If you like butterfinger, and cheesecake, go for it!

Ghram cracker crust:
1&1/2 cups ghram cracker crumbs
6 tbsp melted butter
1/4 cup sugar
Mix them and press into 9-inch spring pan, put in freezer for 10 minutes

Cheesecake filling:
2 Lb cream cheese, room temperature
1 cup sugar
2 eggs
1 tsp vanilla
2 tbsp cornstarch
1 cup sour cream
4 large butterfinger bars, broken into pieces

    Preheat oven to 400 degrees. Mix sugar and cream cheese, blend in eggs, vanilla, cornstarch until mixed. Stir in sour cream, fold in butterfinger pieces. Pour the mixture into spring pan over crust.
   Bake at 400 degrees for 20 minutes. Lower temperature to 225 degrees and bake for 35-40 minutes. Do not open oven doors. Turn off heat and let it set in oven for 1.5 hours. Let cool in room temperature. Refridge it after it cools completely.

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