Steps to Make Baked Ricotta Cheesecake Vincenzo's Plate

Butterfinger&Reg; No-Bake Cheesecake

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Recipe Summary Butterfinger&Reg; No-Bake Cheesecake

My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.

Ingredients | Baked Ricotta Cheesecake Vincenzo's Plate

1 cup chocolate wafers (such as Oreo®), filling discarded

2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®)

¼ cup melted butter, or more to taste

11 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

⅓ cup lemon juice

2 teaspoons vanilla extract

½ cup crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®)

Directions

Preheat oven to 325 degrees F (165 degrees C).

Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.

Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.

Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.

Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.

Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

Info | Baked Ricotta Cheesecake Vincenzo's Plate

prep: 20 mins cook: 7 mins additional: 4 hrs total: 4 hrs 27 mins Servings: 8 Yield: 1 8-inch cheesecake

TAG : Butterfinger&Reg; No-Bake Cheesecake

Desserts, Fruit Dessert Recipes, Lemon Dessert Recipes,