Tasty Thursday – Butterfinger Cheesecake

Welcome back to another Tasty Thursday!  Are you ready for some dessert?  Well, that’s what I have for you today:  Butterfinger Cheesecake.  This is a dessert that can be found at Sunshine Seasons in The Land in Epcot.  I have eaten here before, but never had this.   Epcot is my favorite place to visit and Soarin’ is one of my favorite rides so I should eat here more often!

My father loves Butterfinger candy so I made this for his birthday.  This was only my second time making a cheesecake so I was a little nervous but I think it turned out great and plenty people had a slice to validate that.  Even Easter Bunny Micky stuck around for a slice. 

The original recipe uses a cake pan for the cheesecake, but I used a springform pan because I had one on hand.   I did get a crack in the cheesecake, but the smooth taste made up for it.

Butterfinger Cheesecake
Adapted from Allears

Cheesecake Ingredients:
1 1/2 cups Confectioner’s sugar, sifted
2 1/2 lbs. cream cheese
1/4 cup sour cream
5 eggs
1/4 cup Butterfinger, crumbled
1/4 cup caramel
1 sponge cake round (see recipe below)
Butterfinger pieces for garnish
Caramel for garnish

1. Preheat oven to 275 degrees.  Spray a 10″ springform pan with cooking spray.  Cut parchment paper into a 10″ round, and line the bottom of the pan; spray cooking spray over the parchment.  Cut sponge cake into 1/4″ thin layer and place on bottom of pan.

2.  Place sugar in mixing bowl with cream cheese and sour cream and mix until smooth.   Add eggs, one at a time; mix until smooth. 

3.  Add Butterfinger pieces and caramel and mix well. 

4.  Pour cheesecake mixture on top of sponge cake layer.

5.  Fill a roasting pan with about 1/4″ of water.  Place springform pan in the water and bake for about 1 hour 45 minutes to 2 hours.  Determine if it is done by inserting an instant read thermometer into the middle of the cheesecake.  The internal temperature should read 160 degrees. 

6. Cool overnight under refrigeration.

7. Remove cake from pan and garnish top of cheesecake with drizzled caramel and Butterfinger pieces.

Sponge Cake Ingredients:
3 eggs
1 cup granulated sugar
1/3 cup water
1 tsp. vanilla extract
3/4 cup all-purpose flour or 1 cup cake flour (I used cake flour)
1 tsp. baking powder
1/4 tsp. Kosher salt
Confectioner’s sugar

1. Preheat oven to 375 degrees.  Cut parchment paper, aluminum foil, or waxed paper into a 10″ round and line a 10″ cake pan.  Spray pan with Baking cooking spray.

2. Beat eggs in  medium bowl with electric mixer on high speed about 5 minutes or until very thick and light yellow in color.

3. Gradually beat in granulated sugar.  Then, beat in water and vanilla extract on low speed.  Slowly add flour, baking powder and salt, beating just until batter is smooth.

4. Pour into pan, spreading to corners.

5. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.

6. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with Confectioner’s sugar. Carefully remove paper round.  Trim off stiff edges of cake if necessary.  Cool on wire rack at least 30 minutes.


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