We have had two weeks of what feels like Autumn weather....cool temperatures, lots and lots of rain, and enough backyard bonfires to fill the air with the smell of fall as well.
So rather than the marina, campfire or grilling, it was full on oven time. And on my way to pick up some baking supplies and groceries, the Butterfingers were beckoning.
Not only are back-to-school sales in full swing now, but Halloween costumes and Halloween candy are starting to show up front and center. I don't know about you, but Baby Ruth and Butterfinger candy bars are totally a Halloween candy. Other than daughter Kelsey, I don't know anyone who eats them at any other time of the year. And lucky for everyone at home, inspiration struck.
Hello ladies and gentlemen....buckle your seatbelts for some fabulous cheesecake!
I used Oreo cookies for the tender and chewy chocolate cookie crust and gave it a quick bake. While that cooled, we whipped up the delicate peanut butter cheesecake filling and folded in a BUNCH of crushed Butterfingers.
My springform pan was filled to the top with the most delicious looking and smelling filling, and while this baked in an oven water bath, the most incredible aromas wafted thru the whole house.
The hard part is waiting for this to chill overnight. Don't be tempted to try it earlier - it is so thick and rich that it really needs the full chilling to set and reach full creamy flavor. And then, when you are ready to serve, stand back and observe this beauty for a minute before you cut that first slice....ain't she pretty?
And so while I've tried to embrace this unseasonably cool and rainy weather, and dream of some hot summer days and star-filled nights on the lake, we enjoyed the weekend for what it was. This Butterfinger Bliss Cheesecake certainly helped!
And hopefully Mother Nature will cooperate and bring our summer back!
8/5/2014 07:58:34 am
This was amazing. Butterfingers are my favorite chocolate bar and the flavors blended so well together. Excellent recipe!
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