BUTTERFINGER NO BAKE CHEESECAKE RECIPES

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BUTTERFINGER® COOKIES RECIPE | ALLRECIPES



Butterfinger® Cookies Recipe | Allrecipes image

A great cookie for those Butterfinger candy lovers in your family!

Provided by Butterfinger

Categories     Butterfinger®

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6 cookies

Number Of Ingredients 7

1 ¾ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup butter or margarine, softened
1 large egg
36 pieces NESTLE® BUTTERFINGER® Bites Candy, coarsely chopped

Steps:

  • Preheat oven to 375 degrees F.
  • Combine flour, baking soda and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in Butterfinger pieces. Drop by slightly rounded tablespoon onto ungreased baking sheets.
  • Bake for 10 to 12 minutes or until lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 531.3 calories, CarbohydrateContent 77.7 g, CholesterolContent 71.7 mg, FatContent 22.5 g, FiberContent 1.2 g, ProteinContent 6.7 g, SaturatedFatContent 13.5 g, SodiumContent 452.7 mg, SugarContent 25.2 g

CLASSIC CHEESECAKE RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Classic Cheesecake Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1 tablespoon sugar
16 ounces cream cheese, at room temperature
2/3 cup sugar
1 cup sour cream
5 large eggs, room temperature
1 tablespoon vanilla extract
1/2 cup heavy cream
Serving suggestion: Fresh or Marinated Berries, or Raspberry Sauce

Steps:

  • Position a rack in the middle of the oven and preheat to 350 degrees F. 
  • To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly moistened. Press the crumb mixture onto the bottom of a 9-inch springform pan. Bake the crust until golden brown, about 10 to 12 minutes. Cool the pan on a rack. 
  • Lower the oven temperature to 325 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, or with a hand-held mixer, cream the cream cheese on medium speed until smooth. Gradually add the sugar and beat until light and fluffy. (Stop mixing and scrape down the sides of the bowl and beaters as needed.) Beat in the sour cream. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and cream. Pour the batter into the prepared pan. 
  • Bake until the top of the cheesecake is lightly browned, but the center still jiggles slightly, about 45 minutes. Cool the cake in the pan on a rack. Cover with plastic wrap and refrigerate overnight before serving. 
  • To remove the cake from the pan, run a knife or offset spatula around the edges to release the edges from the pan. Open the springform pan and remove the ring. 
  • Cut the cheesecake into wedges and serve with berries or a raspberry sauce if desired.

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