Butterfinger Cheesecake

This was my very first cheesecake and first time using a springform pan. I wanted to make something extra special for my Bachelorette premiere viewing party for a few girlfriends and this was definitely it! The recipe is a bit complicated with many steps and some unusual ingredients, but overall it was pretty easy and I would definitely make it again. The crust was a bit hard to get out of the pan - and I ended up serving the girls a piece without any crust without noticing!! But, the next day I tried some with the crust and what a difference it makes! YUM! 

Recipe from Back to Her Roots

Crust:

• 15 mini Butterfingers
• 3 ounces of pretzels (1/2 cup)
• 2 tablespoons melted butter

Filling:

• 1/4 cup cold water
• 1 packet unflavored gelatin
• 1 1/2 cups heavy cream
• 8 oz cream cheese (I used 4 oz regular cream cheese, 4 oz marscapone cheese)
• 1/3 cup peanut butter
• 1/3 cup granulated sugar
• pinch of salt
• 1/2 cup Butterfinger and pretzel mixture

Ganache:

• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy cream

Directions:

Preheat oven to 350. 

In the bowl of a food processor, combine Butterfingers and pretzels. Pulse unti well chopped, but not dust. Remove 1/2 cup of mixture and set aside.

Stir in melted butter to Butterfinger/pretezel mixture until well-combined. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.  Bake 7-8 minutes. Remove from oven and set aside to cool.

For the filling, mix the water and gelatin in a small, microwave safe bowl and set aside to bloom.

Meanwhile, beat heavy cream on high in a mixer fitted with the whisk attachment until medium stiff peaks form. Set aside.

In another mixer bowl, combine cream cheese, peanut butter, sugar, salt, and reserved Butterfinger/pretzel mix. Beat on medium until smooth. Set aside.

Place bowl of gelatin in microwave and heat 50% power for 10 seconds. This is to smooth out the gelatin mixture. With the mixer on low, slowly stream the gelatin mix to the cream cheese mixture until well combined. 

By hand, fold the whipped cream in with the cream cheese mixture. 

Spread filling evenly into the springform pan.

To prepare ganache, combine chocolate and heavy cream in a double boiler over low heat. Once chocolate is melted and combined with the cream, remove from heat and drizzle over cheesecake. 

Place cheesecake in fridge and let chill for at least 3-4 hours until set up. Before serving, remove ring on springform pan.