September 16, 2012

Butterfinger Mousse Cheesecakes

I love butterfingers and this looked wonderful, so I had to try! Hope you all like.


What Y'all Need..
Crust:
 1 1/2 c. chocolate graham cracker crumbs
2 Tbsp. sugar
6 Tbsp. butter, melted
 
Cheesecake:
2 (8 oz. each) packages cream cheese
1/2 c. sugar
2 eggs
2 Tbsp. sour cream
1 Tbsp. vanilla
3/4 c. white chocolate chips
1 tsp. shortening
1 c. butterfinger candies, crushed
 
Mousse:
 1 (8 oz.) package cream cheese
1 (8 oz.) container cool whip
1/2 c. peanut butter chips
1 tsp. shortening
3/4 c. butterfinger candies, crushed
 
 What to do..
 For the Crust:
Combine the crumbs, sugar, and butter until mixed thoroughly. Spoon a generous scoop into each muffin liner and press down. Set aside.
 
For the Cheesecake:
In a large mixing bowl, beat the cream cheese and sugar until fluffy. Add the eggs, sour cream, and vanilla and beat again. In a small microwave safe bowl, place the white chips and shortening. Heat for 30 seconds and stir. Continue until the chips are melted and smooth. Add to the cream cheese mixture and beat again. Stir in the butterfinger candies by hand. Fill each muffin liner 2/3 full. Bake at 350* for 20 minutes. Remove from the oven and let cool 15 minutes in the pan before removing them to a wire rack. Cool completely before topping with the mousse and candy.
 
For the Mousse:
Beat the cream cheese until creamy. In a microwave safe bowl, heat the peanut butter chips and shortening for 30 seconds. Stir and repeat for 15 seconds if necessary. Add to the cream cheese and beat until incorporated. Fold in the cool whip until it is mixed completely. Spoon a tablespoon on top of each cheesecake and spread out. Top with crushed butterfingers. Keep refrigerated. Makes 24 mini cheesecakes.


Recipe Source: Inside BruCrew Life