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!)

Mile High Peanut Butter Pie


Mile High Peanut Butter Pie

Ingredients
 
1 graham cracker pie crust
1 (8 ounce) packages softened cream cheese
1 (8 ounce) cans sweetened condensed milk
1 cup peanut butter
1 cup Cool Whip

Directions

  1. Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.