Friday, November 28, 2014

Mini Butterfinger Cheesecakes

Mini Butterfinger Cheesecakes by Cheng and 3 Kids

I think I've mentioned this before, but I am a chocoholic. So it's no surprise that I would always have some chocolate bars stashed somewhere.

But sometimes just the chocolate bars by themselves are not enough to satisfy my sweet cravings.

So I decided to make some mini cheesecakes with chopped Butterfinger bars in it.

And I'm so glad I did. (^_^)

Mini Butterfinger Cheesecakes by Cheng and 3 Kids

These Mini Butterfinger Cheesecakes are not only yummy, but the recipe is absolutely foolproof. Perfect for a newbie baker like me.

I adapted this cheesecake recipe from (you can click here to check it out). The ganache recipe is from the Better Homes and Gardens Cook Book.

I hope you guys like it just as much as I did. (^_^)


Ingredients for Cheesecakes:
1 cup crushed Oreo cookies
3 tablespoons melted butter
3/4 cup sugar
3 package (8 oz. each) cream cheese, softened
1 teaspoon vanilla
3 eggs
3/4 cup chopped Butterfinger candy bars

Ingredients for Ganache:
1 cup whipping cream
12 ounces semisweet chocolate morsels

Heat oven to 325 degrees F. Mix crushed Oreo cookies and butter, then press onto bottoms of paper-lined muffin cups. Beat cream cheese, vanilla and sugar with mixer. On low speed, beat in chopped Butterfinger bars just until blended. Spoon approximately 3 tablespoons of cream cheese mixture over crusts. Bake 25 to 30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.

In a medium saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add semisweet chocolate morsels (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes.

Spoon ganache over cheesecakes. Sprinkle some chopped Butterfinger bars on top.

Enjoy! (^_^)

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