Sunshine Seasons Butterfinger Cheesecake Recipe

UntitledTopping Ingredients:
1 1/2 cups powdered sugar, sifted
2 1/2 pounds cream cheese
1/4 cup sour cream
5 each eggs
1/4 cup Butterfinger, crumbled
1/4 cup caramel
1 sponge cake round (see recipe below)
Butterfinger pieces for garnish
caramel for garnish

Topping Preparation:
1. Place sugar in mixing bowl with cream cheese and sour cream and mix until smooth.
2. Add eggs, one at a time.
3. Mix until smooth.
4. Add Butterfinger pieces and caramel and mix well.
5. Spray a 10″ cake pan with pan spray.
6. Line bottom of pan with a piece of parchment paper cut into 10″ round.
7. Cut sponge cake into 1/4″ thin layer and place on bottom of pan.
8. Fill with cheesecake mixture.
9. Bake 275 degrees for 1 hour, 30 minutes.
10. Check by taking internal temperature with a probe thermometer.
11. Internal temperature should reach 160 degrees.
12. Cool overnight under refrigeration.
13. Remove cake from pan and garnish top of cheesecake with drizzled caramel and Butterfinger pieces.

Cake Ingredients:
3 each eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour or 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar

Cake Preparation:
1. Heat oven to 375 degrees.
2. Line pan with cooking parchment paper, aluminum foil or waxed paper.
3. Spray with pan spray.
4. Beat eggs in small bowl with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
5. Pour eggs into medium bowl.
6. Gradually beat in granulated sugar.
7. Beat in water and vanilla on low speed.
8. Gradually add flour, baking powder and salt, beating just until batter is smooth.
9. Pour into pan, spreading to corners.
10. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.
11. Immediately loosen cake from edges of pan and turn upside down onto towel generously sprinkled with powdered sugar.
12. Carefully remove paper.
13. Trim off stiff edges of cake if necessary.
14. Cool on wire rack at least 30 minutes.

Michele
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Michele

Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 107.3 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

Michele has 5987 posts and counting. See all posts by Michele

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