By Amber turned 20 Saturday. Dinner at our house. Amber in her 20s. She requested a simple dinner — roast chicken, mashed potatoes, sheet cake. Eli came. Lindsay and her boyfriend came (she is dating someone named Kevin from UNK). Full table. Gayle sat with Amber for a long time after dinner on the back porch. I do not know what they said. Amber came back in with wet eyes. She kissed Gayle's head. She hugged me. She did not say anything. She went to bed with Eli next door at our neighbor's guest bed because Dave would not let Eli stay in Amber's room (forty years of marriage and Dave still thinks he is preserving something).
Drove Tuesday, short.
Book two layout proceeding.
Gayle had a tired Wednesday. Fine by Friday.
Sunday: lasagna.
Amber asked for sheet cake, and we gave her sheet cake — but I had made this cheesecake the week before just to test it, and Gayle spotted it in the refrigerator and would not let me hide it. It ended up on the table beside everything else, which felt right, because that’s how that night was: more than we planned for, in the best possible way. If you’re cooking for a full table and want something that will still be talked about after everyone has gone to bed, this is the one.
Butterfinger Cheesecake
Prep Time: 25 min | Cook Time: 55 min | Total Time: 5 hrs 20 min (includes chilling) | Servings: 12
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 6 fun-size Butterfinger bars, roughly chopped (about 1 1/4 cups), divided
- 1/2 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
- 2 additional fun-size Butterfinger bars, crushed, for topping
Instructions
- Prepare the crust. Preheat oven to 325°F. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl and stir until evenly moistened. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 8–10 minutes until just set. Let cool.
- Make the filling. Beat cream cheese and 1 cup sugar together with a hand or stand mixer on medium speed until smooth and fluffy, about 3 minutes. Add eggs one at a time, beating on low after each addition just until combined. Mix in vanilla and sour cream until smooth. Do not overbeat.
- Fold in the candy. Gently fold in 1 cup of the chopped Butterfinger pieces with a spatula. Pour filling over the cooled crust and smooth the top. Scatter remaining chopped Butterfingers evenly over the surface.
- Bake. Bake at 325°F for 50–55 minutes, until the edges are set and the center jiggles only slightly when gently shaken. Turn the oven off, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
- Chill. Transfer to the refrigerator and chill at least 4 hours, or overnight. Run a thin knife around the edge before releasing the springform ring.
- Make the chocolate drizzle. Heat heavy cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate chips in a heatproof bowl and let sit 2 minutes, then stir until smooth. Let cool 5 minutes, then drizzle over the chilled cheesecake.
- Finish and serve. Scatter crushed Butterfinger over the top of the drizzled cheesecake. Slice with a clean, sharp knife, wiping the blade between cuts for neat slices.
Nutrition (per serving)
Calories: 520 | Protein: 8g | Fat: 34g | Carbs: 47g | Fiber: 1g | Sodium: 310mg