• 12servings
  • 570calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 1/2 cups chocolate graham cracker crumbs

  3. 1/4 cup (1/2 stick) butter or margarine, melted Cheesecake:

  4. 36 NESTLÉ BUTTERFINGER Hearts - divided use

  5. 3 (8-ounce) packages cream cheese, softened

  6. 1 cup granulated sugar

  7. 1 tablespoon vanilla extract

  8. 3 large eggs Topping:

  9. 1 (16-ounce) container sour cream

  10. 1/4 cup granulated sugar

  11. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C).

  2. For Crust: Grease bottom and side of 9-inch springform pan.

  3. Combine graham cracker crumbs and butter in medium bowl. Press onto bottom of prepared pan. Place in freezer for 5 minutes.

  4. For Cheesecake: Set aside 12 Nestlé Hearts to use for garnish. Unwrap and cut remaining Nestlé Hearts in quarters.

  5. Beat cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Sprinkle cut Nestlé Hearts over bottom of crust to 1/2-inch from edge. Pour filling into crust.

  6. Bake for 50 minutes or until center is set and edges begin to crack. Cool for 2 minutes before adding sour cream topping.

  7. For Topping: Combine sour cream, sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.

  8. Refrigerate for several hours or overnight. Remove side of springform pan. Garnish each slice with one unwrapped Nestlé Heart.


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