Butterfinger Cheesecake Pie

butterfinger-cheesecake-pie
Photo by Samantha Seneviratne
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  • Serves 10
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 500 calories
    • Fat 31 g (sat 18g)
    • Cholesterol 100 mg
    • Sodium 370 mg
    • Protein 7 g
    • Carbohydrate 51 g
    • Sugar 36 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 56 mg

Heat the oven to 350°F. Make the crust: In a small bowl, toss together the graham cracker, Butterfinger, and salt. Add the butter and toss to combine. Transfer the mixture to a standard 9-inch pie plate or a 9-inch fluted tart pan and press against the bottom and sides to form a crust. Bake the shell until fragrant and set, about 12 to 14 minutes. Transfer to a rack to cool completely. Reduce the oven temperature to 325°F.

Make the filling: In a large bowl, with an electric mixer on medium, beat the cream cheese and sugar until smooth, about 2 minutes. Add the eggs, one at a time, and beat just until combined. Do not overmix. Fold in the sour cream and salt. Transfer the mixture to the prepared crust. Bake until just set (the center will be slightly wobbly), 25 to 35 minutes. Transfer to a rack to cool for 1 hour. Then wrap with plastic and transfer to the refrigerator to cool completely, 4 to 6 hours.

Make the topping: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. To serve, top the cheesecake with the chocolate mixture and crushed Butterfinger.

Ingredients

  1. Check Crust:
  2. Check cups graham cracker crumbs
  3. Check ½ cup crushed Butterfinger
  4. Check ½ teaspoon kosher salt
  5. Check 6 tablespoons unsalted butter, melted
  6. Check Filling:
  7. Check 8 ounces cream cheese, room temperature
  8. Check ½ cup sugar
  9. Check 2 large eggs, room temperature
  10. Check ¾ cup sour cream
  11. Check ¼ teaspoon kosher salt
  12. Check Topping:
  13. Check 4 ounces semisweet chocolate, chopped
  14. Check 2 tablespoons unsalted butter
  15. Check 1 cup crushed Butterfinger

Directions

  1. Heat the oven to 350°F. Make the crust: In a small bowl, toss together the graham cracker, Butterfinger, and salt. Add the butter and toss to combine. Transfer the mixture to a standard 9-inch pie plate or a 9-inch fluted tart pan and press against the bottom and sides to form a crust. Bake the shell until fragrant and set, about 12 to 14 minutes. Transfer to a rack to cool completely. Reduce the oven temperature to 325°F.
  2. Make the filling: In a large bowl, with an electric mixer on medium, beat the cream cheese and sugar until smooth, about 2 minutes. Add the eggs, one at a time, and beat just until combined. Do not overmix. Fold in the sour cream and salt. Transfer the mixture to the prepared crust. Bake until just set (the center will be slightly wobbly), 25 to 35 minutes. Transfer to a rack to cool for 1 hour. Then wrap with plastic and transfer to the refrigerator to cool completely, 4 to 6 hours.
  3. Make the topping: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. To serve, top the cheesecake with the chocolate mixture and crushed Butterfinger.