When humor goes, there goes civilization. ~Erma Bombeck

November 4, 2011

Mini Butterfinger Cheesecakes

A lot of you have probably already heard about these little gems. I had not.
They are DELISH!!!!!!

I made them  as one of our Halloween Party desserts and they went over big time.
The few that were left ( I doubled the batch) I had to send to the office with Papa because I did not want them here for me to eat!!

Here goes:
1 Cup vanilla wafers
2 TBS. sugar
2 TBS. butter
1/8 t. salt

8 oz. softened cream cheese
1/4 Cup creamy peanut butter
1/2 Cup sugar
2 TBS. heavy cream
1 egg
1/8 t. salt
4 fun size Butterfinger candy bars, crushed

1 Cup Chocolate chips  ( I used milk choc. chips)
2 - 3 TBS. heavy cream
2  Fun size Butterfinger candy bars crushed

Pre heat the oven to 350 degrees

In a food processor, crush the vanilla wafers.  Then in a medium size bowl add crushed wafers,
sugar, butter and 1/8 t. salt. Mix to combine.
Spoon mixture into bottoms of mini muffin pans. Press crumbs so they come up the sides of the muffin pan a little bit.
Bake for 10 minutes....OR NOT.

I was in such a hurry when I made these I forgot the baking for 10 minutes step. I just went on to the next step, filled them with the cream cheese mixture and baked it all together.

Of course I was horrified. My grandson watched me as I had a little break down. I might have said "shit"
After all these were for a party and I wanted them to turn out spectacular! Guess what?  THEY DID.
So I am skipping the baking for 10 minutes every time.
Moving on....

With a mixer, beat cream cheese and peanut butter until smooth. Then add sugar, egg, cream and salt, mix until well combined. Slowly ( I used a wooden spoon for this part) stir in crushed Butterfingers.
To crush the candy bars I left them in the wrapper and lightly "hit and rolled" them with my rolling pin. I practiced first on the grand kids to make sure it would work.
Evenly pour mixture over the crusts.
Bake for 20 - 22 minutes until cheesecake is set.
Let cool for 1  or 2 hours. Then remove from the pan.
I let them cool 1 hr. because as stated above I was in a mad rush that day.

Melt choc chips in microwave in 30 second intervals until smooth.
When melting chocolate do it slowly , no rush here. Just remember low and slow until you get the consistency you want. (Which is smooth BTW)
Stir in cream until again, s m o o t h...
Oh, and glossy.
Spoon over the tops of cakes.
Then sprinkle with crushed Butterfingers.
So, So, good!
What a great way to use all the left over candy from Halloween.
I know, none of you have any left over candy. Who am I kidding.
Just go buy more.

One more thing if you do bake the crust for 10 minutes. Turn the oven down to 300 degrees before baking the cheesecakes.



Kristina P. said...

These look AMAZING!!!

Valerie said...

Yum! I'm gonna have to make these!!!

megadog said...

Look really, REALLY good! Might need to try these bad boys.

Alexis AKA MOM said...

I'm so sorry it's been so long since I've been by. Thanks for stopping by :).

I'm in love with those, as usual you make my mouth water!

Cynthia said...

Yeah! That looks so good and I own a mini-cheesecake pan so I can totally whip these up. Thanks for the recipe!

wendy said...

oh crap
I think I just gained 1o lbs just reading this

Mimi Sue said...

You'll be to blame if I gain any weight after making (and eating) these! Love anything butterfinger. Looks like you had lots of fun in San Fran. Mimi

Garden of Egan said...

Oh man............so gorgeous.
And I think I licked the laptop screen.