Ingredients Jump to Instructions ↓

  1. 2 cups chocolate wafer crumbs (about 35 wafers)

  2. 1/3 cup butter, melted

  3. 4 packages (8 ounces each ) cream cheese, softened

  4. 1 cup sugar

  5. 3 tablespoons heavy whipping cream

  6. 1-1/2 teaspoons vanilla extract

  7. 5 eggs, lightly beaten

  8. 3 Butterfinger candy bars (2.1 ounces each ), frozen and chopped


  10. 1 Butterfinger candy bar (2.1 ounces), frozen and chopped

  11. 2 tablespoons butterscotch ice cream topping

Instructions Jump to Ingredients ↑

  1. Candy Bar Cheesecake Recipe photo by Taste of Home In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside.

  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet.

  3. Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

  4. Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers. Yield: 12 servings.


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