The hands-on time takes less than 15 minutes, and the bulk of that time is in chopping the candy. The pie is baked to set the cheesecake filling and then chilled for several hours (overnight works great). I used a premade graham cracker pie crust. A from-scratch crust is pretty easy to make though. It all works.
Butterfinger Cheesecake Pie
Yields 8 servings
9-inch graham cracker pie crust
2 8-ounce packages Neufchâtel cream cheese (the 1/3 less fat variety), room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 3/4 cups Butterfinger candy, chopped - separated (I used an entire 12.5 ounce bag of 'fun size')
chocolate syrup (optional)
whipped cream (not pictured, optional)
- Preheat oven to 325 degrees.
- Using an electric mixer (or hand mixer) set to medium-high, beat cream cheese, sugar, eggs, and vanilla until well-blended.
- Fold in 2 cups candy, mixing until combined.
- Pour cream cheese mixture into pie crust (it will be very full!). Bake for 40-45 minutes, or until filling has set. Remove from oven and let cool for about 30 minutes. Sprinkle remaining candy over the top (or save some to use as garnish) and chill in the refrigerator for 8 to 10 hours (or overnight).
- Garnish with crushed candy, chocolate syrup and/or whipped cream, as desired, before serving.