BUTTERFINGER® Cheesecake Pie

Layers of chocolate cookie crust, peanut butter cheesecake, BUTTERFINGER® Cup Eggs, chocolate ganache and peanut butter frosting, this BUTTERFINGER® Cheesecake Pie is a peanut butter lovers dream!

If you love Butterfingers, you’ve got to try these Slow Cooker Butterfinger® Stuffed Apples.

Can you believe that it’s almost Easter?  Which means it’s almost Spring, which means warm weather all the time, HOLLA!  This weekend is Daylight Savings Time which is really going to kick my butt but I do live for the days being longer.  I love that the sun is out until 7 pm and I don’t feel like I should be going to bed at 4 pm.  The weather has already started to warm up around here and when I open the windows, I can hear the birds sing, such a lovely tune.  Spring brings the blooming of flowers, endless days of sunshine and in addition to a few holidays, I have a few children’s birthday parties to plan!

I’ve mentioned before but I am a total holiday lover and a huge planner which comes from owning a party business.  I always love to deck the house, go all out on the festive outfits and of course, plan a delicious meal.  My love of holidays comes from my mother.  Every holiday our house was decked to the nines, our lunch boxes had cute little holiday napkins and our stockings, baskets or place-mats were filled with goodies when we woke up in the morning.  It made each holiday really special in our house, no matter whether it was a Hallmark holiday or a “real” holiday, my mom made it special.

Easter is one of my favorites.  My sister and I had the same basket each year and each Easter morning it was FILLED to the brim with delicious treats, little toys and Easter eggs.  I loved opening each egg to find out what was hidden inside.  Would it be money, candy, stickers, jewelry, I dunno, but the element of surprise was so thrilling!  We would spend our afternoons going to our good friend’s house who hosted a HUGE and I mean gigantic Easter egg party.  We’d get all dressed up in our “outside clothes” and run around in their woods searching for eggs.  All of the eggs were colored and worth money, but there were special gold and silver eggs that were worth $1 or .50.  Those were the eggs you got down and dirty in the mud for.  After egg hunting, we’d go inside and have our eggs counted.  With change in our pocket and a grin on our face, we’d head to the kitchen and fill our plates with ham, deviled eggs and cheesy potatoes.

As an adult, with children of my own, one of the many things I love is shopping and planing for the holidays. It brings me such joy when I first walk into a store and there is a countdown to the holiday.  I beeline for the holiday aisle and before I know it my cart is filled with holiday goodness.  So, it was no surprise when I was in Wal-Mart recently and saw the giant Bunny in the entryway that said “23 days until Easter”  I did a small skip and a hop right to the Easter/holiday candy aisle.  I was throwing in my cart little singles of candy when my eggs happened upon BUTTERFINGER® Cup Eggs 6pk.  Why is candy so much cuter at Easter time than Halloween?  The Easter egg chocolates are so much cuter than pumpkins, IMO.  And the crunch on the inside of this egg, delicious!!

I’ve said it before and I’ll say it again, we are peanut butter lovers in this house!  I quickly grabbed a pack and knew it wouldn’t even make it into my children’s Easter baskets.  That’s ok, I knew where to find more.  In addition to purchasing the BUTTERFINGER® Cup Eggs 6pk I also picked up a bag of BUTTERFINGER® NestEggs, little bit sized versions of the big ones!  I headed home, laid them out of my counter and had a genius idea.  I’m in charge of bringing the dessert for Easter dinner this year, my mother in law is hosting, so why not stuff a cheesecake with BUTTERFINGER® Cup Eggs and make a BUTTERFINGER® Cheesecake Pie. Yep, seemed like the perfect dessert to me.  

I started by making a chocolate cookie crust and then layered on top a peanut butter cheesecake filling, an entire layer BUTTERFINGER® Cup Eggs, more peanut butter cheesecake filling, chocolate ganache and then peanut butter frosting on top!  I decorated the top of each pillow of peanut butter frosting with the BUTTERFINGER® nest eggs and then nestled in a large egg on the top.

This BUTTERFINGER® Cheesecake Pie is a show stopper. My peanut butter lover husband was in Heaven while eating a slice.  The BUTTERFINGER® Cup Eggs are the perfect addition to this cheesecake because not only as they super cute, they actually feature design on the eggs, they have no artificial colors and flavors.  The added colors from natural sources.  Therefore, you can feel good better about eating this cheesecake knowing there aren’t any yucky additives!  And it’s Easter and a holiday after all, indulge, I mean you won’t be able to this BUTTERFINGER® Cheesecake Pie anyways.  You’re welcome.

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BUTTERFINGER® Cheesecake Pie

Prep 20 mins

Cook 50 mins

Total 1 hour, 10 mins

Author Strawberry Blondie Kitchen

Yield 16 servings

Layers of chocolate cookie crust, peanut butter cheesecake, BUTTERFINGER® Cup Eggs, chocolate ganache and peanut butter frosting, this BUTTERFINGER® Cheesecake Pie is a peanut butter lovers dream!

Ingredients

• Chocolate Cookie Crust
• 18 Chocolate sandwich cookies
• 2 Tablespoons butter, melted
• Peanut Butter Cheesecake Filling
• 3 blocks of cream cheese, room temperature (I used a combination of 1/2 less fat and fat free)
• 1 cup brown sugar
• 1 cup Peanut Butter
• 1 cup Greek yogurt
• 2 egg whites
• 16 BUTTERFINGER® Cup Eggs
• Chocolate Ganache
• 6 ounces semi sweet chocolate, chopped
• 2/3 cup heavy cream
• 1/2 teaspoon coconut oil
• Peanut Butter Frosting
• 1/4 cup butter, softened
• 3/4 cup peanut butter
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 Tablespoons of milk
• 8 BUTTERFINGER® Nest Eggs

Instructions

1. Preheat oven to 350 degrees and spray a spring form pan with cooking spray
2. Chocolate Cookie Crust
3. In a small food processor or a medium bowl crush the chocolate sandwich cookies. When they are crushed, stream or stir in melted butter.
4. Pour cookie crust into the bottom of your springform pan, pressing down
5. Bake in the oven for 8-10 minutes. Set aside to cool
6. Peanut Butter Cheesecake Filling
7. In the bowl of your stand mixer fitted with the paddle attachment, add in cream cheese and beat for 2 minutes.
8. Add in brown sugar and peanut butter and beat an additional minute.
9. Add in Greek yogurt and egg whites and mix until just combine.
10. Place half the Peanut Butter Cheesecake Filling on top of the cooled cookie crust.
11. On top of the Peanut Butter Cheesecake Filling layer on 15 BUTTERFINGER® Cup Eggs in a circular pattern.
12. On top of the 15 BUTTERFINGER® Cup Eggs layer on the rest of your Peanut Butter Cheesecake Filling
13. Place the cheesecake on top of a cookie sheet and bake 50-60 minutes or just until the top is set up. Cool on a wire rack until completely cooled.
14. Chocolate Ganache
15. When the Cheesecake is cooled, begin to make your ganache. In a medium double boiler, set over medium heat, add your chopped chocolate, heavy cream and coconut oil.
16. Stir until melted and then pour over cheesecake allowing chocolate to run off the sides. Smooth out the top and sides and place in the refrigerator to set at least 1 hour.
17. Peanut Butter Frosting
18. In the bowl of your stand mixer fitted with the whisk attachment, add in your butter and whip for 2-3 minutes. Add in peanut butter and mix for an additional minute.
19. /2 cup at a time, add in your powdered sugar until 1 cup has been added.
20. Pour in your vanilla extract and 2 tablespoons of milk. Depending on the consistency you prefer on your frosting, add in another tablespoon if desired.
21. Using a piping bag fitted with a star tip, pipe on 16 pillows of peanut butter frosting. I started at the Compass map (N, E, S, W) and then I filled 3 pillows in between each of those which gave me 16.
22. Every other pillow, place a BUTTERFINGER® Nest egg on top.
23. Place a large dollop of peanut butter frosting in the center and nestle in 1 BUTTERFINGER® Cup Eggs.

Courses Dessert

Cuisine American

 I’ll be honest, I had no idea how the BUTTERFINGER® Cup Eggs were going to bake up in the oven.  Would they melt all over the place and start to seep out ooey gooeyness all over the top?  Would they melt into a bowl of choclately orange mess and make this cake look like Halloween?  The answer…perfection. Just look at the inside of this BUTTERFINGER® Cheesecake Pie!  The eggs completely stayed egg shaped and made for delicious pockets of extra crunchy peanut butter goodness.  I was so delighted that I quickly ate 1 slice and before I knew it I was having a second slice after dinner.  Off to the husband’s work the rest of it went…after I saved myself just 1 more piece in the back of the fridge.  Shh, don’t tell my peanut butter loving husband.

Quick tip, when you want to slice into something that’s chilled or a little more dense, using a really sharp knife, run the knife until hot water and then wipe with a clean towel.  Then when you go to slice into your cake, the knife slides right in and makes for the perfect slice!

How do you celebrate Easter in your family?  Be sure to check out all the delicious recipes you can create and devour using a variety of BUTTERFINGER® products from their site or the browse the  Flavorful Moments Pinterest Board .  I just love Pinterest!

Walmart has a great selection of NESTLÉ® products, which you can peruse on your computer, to help make your shopping list and then hit your local store for all your Easter and family recipe needs.  This will save you time and energy so you aren’t scrambling through the store trying to decide what to serve.

How will you be using BUTTERFINGER® Cup Eggs this Easter?

AND, this would make a delicious pie to serve on pie day, 3.14 ?