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It’s almost time for the big game. Whether you are a football fan or would rather be reading a good book, the draw of the food is undeniable. With new Butterfinger Cups from Nestle, you can bring a dessert that will dominate the snack table and have other sweets calling for an official review on the play. Don’t worry, the ruling on the table will stand: Butterfinger Cheesecake gets the touchdown. Take that, brownies.
This new candy bar has the same taste profile as the classic Butterfinger, but with a more creamy texture. Normally I like to stick with classics, but the Butterfinger Cups are to me a step up. One bite and my taste buds were screaming: cheesecake! Cheesecake! CHEESECAKE!
Here’s where I plan to win that MVP award—the Most Valued Plate, that is. A delicate, delicious cheesecake is a whole world apart from the normal chip and dip fare, but with the classic taste and crunch of Butterfinger, this dessert is going to elevate and dominate. If I had to place bets, it will be gone by halftime.
- 3 Share Packs of Butterfinger Cups
- 2 Butterfinger Bars
- 3 8-oz packages cream cheese
- 1 cup sour cream
- 4 eggs
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1 package mini chocolate chips
- 3 Tbs peanut butter
- 1 box ginger snaps
- 1/4 cup butter room temp
- 1 pinch salt
- Preheat oven to 375 and spray a spring form pan with non-stick oil. Crush the entire box of ginger snaps and incorporate with butter and salt until you are able to press it into the spring form pan as a crust on the bottom and about an inch up the sides of the pan. Bake for 12-14 minutes and cool.
- While the crust is baking, set a pot to an almost-boil on the stove while chopping the Butterfinger and Butterfinger Cups coarsely. Melt one cup of the chocolate chips in the microwave, 30 seconds at a time, stirring between, or on a double broiler.
- Turn the oven down to 325. Beat the cream cheese until it has loosened up a bit and is creamier and lighter. Add the sugar a little at a time, beating until fully incorporated. Add the vanilla and the eggs, one at a time, scraping the bowl as necessary. Add the sour cream and beat until fully incorporated. With a spoon, mix in 3/4s of the chopped Butterfinger, reserving the last 1/4.
- Wrap the bottom of the spring form pan in foil and place into a larger deep dish. Pour the cheesecake into the pan. Using the melted chocolate, drizzle into circles forming a bulls eye on the top of the cake. Repeat with the peanut butter, making rings that alternate with the chocolate rings. If needed, first beat the peanut butter with a little milk to loosen. Using a knife edge or toothpick, drag from the center of the bulls eye to the outside of the pan, lifting at the outside. Repeat 6-8 times around the circle to create a beautiful effect.
- Use the hot water to surround the cheesecake pan in a water bath and bake for 1 hour 45 minutes. Cool for 30 minutes and then top with the rest of the chocolate and Butterfinger pieces. Chill overnight and serve.
- *I used the store-brand of creamy natural peanut butter which has nothing but peanuts. This was creamy and soft enough to drizzle without adding milk. If you have a stiffer peanut butter, this will not work.
- *The drizzle gets hidden underneath the topping of chopped Butterfinger, so if you don't want to make it pretty, don't worry about it. But you will want the chocolate and peanut butter drizzle on top to help marry all the flavors and mimic that Butterfinger in each bite.
If you haven’t seen the Butterfinger Cups yet, they will be appearing on Walmart shelves in time for you to whip this up for the big game. Using both the classic Butterfinger with its crunch and the new, creamy Butterfinger Cups will add some texture and depth to your cheesecake.
If you’re wondering why gingerbread for the crust instead of graham crackers, I’m not sure I can explain it to you. Sometimes I have this instinct about putting flavors together and this was one of those instances. Don’t question it; just try it. You’ll find the same lovely buttery richness as a graham cracker crust, but with a little surprise zing that marries well with the creaminess of cheesecake. I may never go back to graham.
The classic 7-layer dip has its place, but that place might be a little lower down the ladder when you show up with Butterfinger Cheesecake. Or…you might just want to keep this for yourself. No judgment.