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Butterfinger Cheesecake (Instant Pot)
  • 10-12 crunched up Oreo cookies, with filling
  • 2 t. Butter
  • 16 oz. cream cheese
  • 1/2 C. + 1 T. white sugar
  • 1/4 t. Salt
  • 1/2 t. Vanilla extract
  • 1T. Flour
  • 1/2 C. Sour cream
  • 2 large eggs
  • 2 regular size Butterfinger candy bars
  1. Leave cream cheese & eggs out 2 hrs. to room temp.
  2. Crush Oreos; melt & add butter, place & press in bottom of 7" push pan or spring form pan that has parchment paper on bottom & sprayed with cooking spray. Put in fridge.
  3. Mix in electric mixer cream cheese & sugar. Scrape sides of bowl frequently.
  4. Add vanilla, flour, sour cream, scrape bowl.
  5. Add eggs one at a time.
  6. Stir in by hand 1 crumbled Butterfinger.
  7. Pour batter in pan over crust. Cover with foil.
  8. Add 1 C. water to IP. Place pan on trivet, lock lid in place,set on Manual for 28 min. NPR for 10-15 min.,
  9. Cool & then refrigerate overnight.
  10. Remove from pan, sprinkle other crumbled Butterfinger on top, I then drizzled it with a store bought chocolate icing tube.