(I’ve added a PRINT button. Hope this helps.)
I’m on a cheesecake kick it seems! :)
Actually I made this for our Pastor’s Appreciation Dinner. Our pastor loves peanut butter and I wanted to make a special dessert. This rich cheesecake was very tasty and gone within just a few minutes.
Butterfinger Cheesecake with a Brownie Crust
For the crust:
Bake your favorite brownie recipe in a springform baking pan lined with parchment paper.
16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1teaspoon vanilla extract
1/2 cup peanut butter
1 tub 8 oz whipped topping
3 Butterfinger candy bars (2.1 oz ea), frozen and
Blend the first five ingredients in a large mixing bowl. Fold in the whipped topping and crushed candy bars. Spread the cheesecake mixture into the brownie crust. Sprinkle with crushed candy bars and brownie crumbs. Cover and refrigerate overnight.
1 Butterfinger candy bar (2.1 ounces), frozen and chopped
brownie crumbs, optional
PITY PARTY 71 over at 30 Handmade Days
And now featured on BUTTERFINGER’S Facebook page. :)
I love Pinterest! :)
Here’s a great little dessert from Pinterest that’s fast and easy to make, plus it’s yummy!
I only tried it plain, but I’m thinking it would be great topped with some fresh fruit and whipped cream just to raise the special factory just a little. Hope you enjoy it.
2 cans crescent rolls
1-1/2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon (I used a little more)
16 ounces cream cheese softened
1 stick butter
1/4 cup honey
Preheat oven to 350. Press 1 can of crescent rolls into bottom of rectangular 9×13 pan.
Mix cream cheese, 1 cup sugar and vanilla until creamy then spread over rolls in pan. Cover with the other can of crescent rolls.
Melt butter and stir in rest of sugar and cinnamon then pour over top.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.
Remove from the oven and drizzle with honey. Cool completely in the
pan before cutting. Serves about 12. (I also sprinkled with more cinnamon before cutting.)
Partying over at
This is absolutely one of the best
Chocolate Chip Cheesecakes
I’ve ever tasted!
A few days before, I had made some low carb almond flour brownies. They were okay, but nothing to write home about. I hated to waste, so I decided to recycle what was left of the brownies. I wanted to make a peanut butter cheesecake, but there was no peanut butter, but…I had sugar free chocolate chips! So I drug out this recipe I have used before, along with a 9″ spring form pan. I’m so glad I did!
Chocolate Chip Cheesecake with Brownie Crust
I crumbled my leftover brownies in a bowl along with an egg and mixed it well. I pressed that mixture into the bottom of the spring form pan to form the crust.
2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular Splenda
1 tsp vanilla
1/2 cup sugar free chocolate chips
Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 45-50 minutes at 350º or until it looks like it is set or kinda firm in the middle. Cool in the oven for a few hours. Refrigerate overnight.
This cheesecake makes several servings and even a small slice is very satisfying.
Note: If you are not watching your sugar intake, substitute regular granulated white sugar for the Splenda and regular semi-sweet chocolate chips for the SF chocolate chips.
Low Carb Sugar Free Butterscotch Cheesecake
1 1/2 cups total of very finely chopped pecans, almonds, & sugar free coconut
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon
Place the finely ground nut mixture, 3 pks of Splenda, the butter and cinnamon in a food processor and combine thoroughly. Press the crust mixture in an 8 x 8 glass dish. Bake for 10 minutes and then cool.
The Cheesecake Filling:
1 small package sugar free butterscotch pudding (or your favorite flavor)
1 cup heavy whipping cream
1 cup water
1 each 8 oz cream cheese
Mix all ingredients together until no lumps are left. Pour over the baked crust. Chill until set. Servings: 9