Butterfinger cheesecake

This recipe was featured on the Foodnetwork, and comes directly from Disneyworld’s Epcot catering.

Just me, to “dress it up” (and likely add additional calories!)
I would drizzle the caramel back and forth on the cheesecake, plus add hot fudge and drizzle it back and forth, and then used whipped cream to create large rosettes on the edge, and place a butterfinger (small size) into each rosette.
It would just look nicer than having chopped butterfingers IMO.
Otherwise the recipe is below as made by Epcot’s Catering dept.

Butterfinger cheesecake


  • 1 pound cream cheese
  • 1 cup powdered sugar
  • 1/4 cup sour cream
  • 3 eggs
  • 1/4 cup caramel
  • 1/4 cup coarsely chopped butterfinger


  1. Preheat oven to 300 degrees F.
  2. Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces


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