Saturday, July 30, 2011

Butterfinger Cheesecake


This post is in honor of National Cheesecake Day which is TODAY!!! Yum! If you are not a butterfinger fan just omit them and you have the most perfect plain cheesecake ever!

Butterfinger Cheesecake

2 Lbs cream cheese, at room temperature
1 C white cugar
2 eggs
1 tsp vanilla
2 T cornstarch
1 C sour cream
4 large butterfinger bars, broken into pieces

Crust:
1 1/2 C graham cracker crumbs
6 T melted butter
1/4 C white sugar

Preheat ove to 400 degrees
Mi graham cracker crumbs, butter and sugar in a food processor and then press into a 9 or 10 in spring form pan. Put in the freezer for 10 minutes.
Cream sugar and cream cheese until smooth. Blend in eggs, vanilla, and cornstarch just until mixed. Stir in sour cream until blended and then fold in butterfingers.
Bake at 400 degrees for 20 minutes. Lower temperature to 225 degrees and bake for another 35-40 minutes. DO NOT OPEN the oven door and turn off the heat. Let it set for 1 1/2 - 2 hours. Remove from pan and let cool to room temperature. Refrigerate. 

3 comments:

Kimberly said...

Why oh why do you have to do this to me, Ginny! Butterfingers and a cheesecake! Adding this to the list of recipes to make immediately.

Stephanie said...

Oh man! That looks awesome!

Anonymous said...

Making for my daughter's 13th b-day and so far it looks GORGEOUS!!!! Thanks for the great recipe!

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