Butterfinger Cheesecake 


My son loves cheesecake and he loves peanut butter. So for his 21st birthday, I came up with this recipe☺

Crust

1 1/2 cup crushed pretzels

1/3 cup butter

Filling

5 pkg cream cheese

1 1/2 cup sugar

1 cup peanut butter

2 tsp vanilla

3 eggs

1 cup butterfinger pieces

Topping

1/2 cup crushed pretzels

1/2 cup butterfinger chips

1/2 cup white chocolate chips
1. Combine pretzels and butter for the crust. Press into the bottom of a greased pan. Bake at 350 for 5 minutes. Cool.

2. Beat cream cheese and sugar until smooth. Add peanut butter and vanilla. Mix well. Add eggs and beat on low until just combined. Stir in butterfinger pieces. Pour over crust.

3. Bake at 350 for 50-55 minutes or until almost set. Remove from the oven and let sit for 15 minutes. 

4. Combine topping ingredients and sprinkle over cake. Bake 10 minutes longer. 

5. Cool for 1 hour. Refrigerate leftovers (if you have any!)

Black Forest Mini Cheesecakes


 

Black Forest Mini Cheesecakes


Ingredients:
  • 18 to 24 vanilla wafer cookies
  • 2 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1/3 cup Cocoa
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • 1 container (8 oz.) dairy sour cream
  • 1/2 teaspoon almond extract
  • SOUR CREAM TOPPING (recipe follows)
  • canned cherry pie filling, chilled


Directions:
  • 1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one vanilla wafer (flat-side down) in bottom of each cup.
  • 2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
  • 3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate. Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to 2 dozen cheesecakes.
  • SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract in small bowl until sugar is dissolved.