Butterfinger Cheescake

I always been known for my cheesecakes. For family gatherings or parties, people request my cheesecake. So why is it after two years of blogging I haven't posted a cheesecake recipe? I guess I've been too busy trying new recipes.

This recipe comes from a restaurant that used to be at Oak Park Mall in Kansas City, Paradise Diner. It's a rich and creamy cheesecake. Over the years, I've made lots of changes to this recipe. I've used an oreo cookie crust instead of the graham cracker crust, substituted a variety of candy bars, oreo cookies or thin mint cookies for the Butterfingers. The possibilities are endless!! To help a little with the tremendous number of calories and fat in this recipe, you can use the low fat sour cream and cream cheese. Do not use the no fat!!

If you like cheesecake, give this one a try! You won't be sorry!!!!



Butterfinger Cheesecake
- from the Paradise Diner

Crust
2 cups graham cracker crumbs
4 ounces butter, melted
Mix together. Pat into the bottom of a 10 inch springform pan.

Filling
2 pounds cream cheese
1 cup sugar
4 eggs
4 Butterfinger candy bars, chopped

Cream together cream cheese and sugar. Add eggs, one at a time. Scrape bowl after each addition. Mix until smooth. Fold in candy, reserving some for the top of the cheesecake. Pour into crust and bake at 300 degrees 45 minutes to one hour. To test for doneness, shake pan lightly. Cheesecake is done when filling is firm.

Topping

1 1/2 cups sour cream
2 tablespoons sugar

Spread on hot cheesecake. Chill overnight. Garnish with remaining chopped Butterfingers.

I am linking this to Foodie Friday at Designs by Gollum!