Monday, April 21, 2008

Butterfinger Cheesecake

Butterfinger Cheesecake

1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup coarsely chopped Butterfinger candy bars


Heat oven to 300.

Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, one at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well.

Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for about 1 hour, until internal temperature of the cheesecake is 170F. Cool overnight.

**I would pour this into a premade oreo cookie crust***

Decorate with caramel and peanut butter bar pieces.

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