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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 cup ground vanilla wafers
2 tbsp sugar
2 tbsp butter
1/8 tsp salt
1 (8 oz) pkg cream cheese, room temperature
1/4 cup creamy peanut butter
1/2 cup sugar
1 egg
2 tbsp heavy cream
1/8 tsp salt
4 Fun Size Butterfinger Candy Bars, crushed
1 cup semi sweet chocolate chips
2-3 tbsp heavy cream
2 Fun Size Butterfinger, crushed
Preheat oven to 350. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
Reduce heat to 300. Beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.
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PEANUT BUTTER-FINGER MINI CHEESECAKES
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 cup ground vanilla wafers
2 tbsp sugar
2 tbsp butter
1/8 tsp salt
1 (8 oz) pkg cream cheese, room temperature
1/4 cup creamy peanut butter
1/2 cup sugar
1 egg
2 tbsp heavy cream
1/8 tsp salt
4 Fun Size Butterfinger Candy Bars, crushed
1 cup semi sweet chocolate chips
2-3 tbsp heavy cream
2 Fun Size Butterfinger, crushed
Preheat oven to 350. Place cookie crumbs, sugar, butter and salt into a bowl; mix to combine. Spoon mixture into bottoms of mini cheese cake pan or mini cupcake pan and press. Bake for 10 minutes and remove from oven.
Reduce heat to 300. Beat cream cheese and peanut butter until smooth. Beat sugar, egg, cream and salt until well combined. Slowly stir in crushed Butterfinger. Evenly pour batter over baked crust. Bake for 20-22 minutes or until cheesecake is set. Let cool for 2 hours, then remove from pan.
Melt chocolate chips in microwave in 30 second intervals until smooth. Stir in cream until smooth and glossy. If needed, return back to microwave for 15 seconds or so until smooth. Spoon over tops of cakes then sprinkle crushed butterfinger over top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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