Don't you lay a finger on my Butterfinger...cakes...
Crust:
1 1/2 cups graham cracker crumbs
3 tbsp. granulated sugar
2 tbsp. melted butter
1/8 tsp salt
2 tbsp. melted butter
1/8 tsp salt
Cake:
8 oz softened cream cheese
1/4 cup creamy peanut butter
1/2 cup sugar
1 egg
2 tbsp. heavy cream
1/8 tsp salt
Topping:
1 cup semi sweet chocolate chips
3 tbsp heavy cream
8 fun size Butterfinger candy bars, crushed
Preheat oven to 350 degrees. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheesecake or muffin pan and press down to firm the crust. Bake for 5 minutes and remove from oven.
Reduce heat to 300 degrees. Beat cream cheese and peanut butter until smooth. Add sugar, egg, cream and salt until well combined. Evenly spoon batter into crusts (about 3/4 full). Bake for 20-25 minutes or until cheesecake is set. Let cool for at least an hour.
Melt chocolate chips in the microwave in 30 second intervals until smooth. Stir in cream. If needed, return back to the microwave for 15 seconds or so until smooth. Spoon the chocolate mixture over the cakes, then sprinkle crushed butterfinger over the top. Let sit for at least 15 minutes before serving.
8 oz softened cream cheese
1/4 cup creamy peanut butter
1/2 cup sugar
1 egg
2 tbsp. heavy cream
1/8 tsp salt
Topping:
1 cup semi sweet chocolate chips
3 tbsp heavy cream
8 fun size Butterfinger candy bars, crushed
Preheat oven to 350 degrees. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheesecake or muffin pan and press down to firm the crust. Bake for 5 minutes and remove from oven.
Reduce heat to 300 degrees. Beat cream cheese and peanut butter until smooth. Add sugar, egg, cream and salt until well combined. Evenly spoon batter into crusts (about 3/4 full). Bake for 20-25 minutes or until cheesecake is set. Let cool for at least an hour.
Melt chocolate chips in the microwave in 30 second intervals until smooth. Stir in cream. If needed, return back to the microwave for 15 seconds or so until smooth. Spoon the chocolate mixture over the cakes, then sprinkle crushed butterfinger over the top. Let sit for at least 15 minutes before serving.
Tips:
I like to use the mini cupcake tins that have the outer foil, so that you don't have to use a special pan (or wash extra dishes!). Those are available in the baking section at the grocery store for like $1 and well worth the time savings.
Try to make the crust on the bottom of these thin - thick enough to hold together, but thin enough that you have a nice proportion of cheesecake to chocolate and crust. Enjoy!
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