Butterfinger and Brownie Cheesecake Dessert

I saw this recipe on Heart of a Country Home and being a cheesecake and brownie lover I just had to give it a try. Well………..this is delicious! It is really rich and you are definitely going to want to cut it into very tiny wedges but it’s not that difficult to make and it is well worth the effort. My family has a reunion every Labor Day and they all love anything made with chocolate and cream cheese so this is going to be on the menu for next year’s get together!


Your favorite brownie recipe. I made a 9 x 13 inch pan size brownie mix and used about 3/4 of it. The remainder I baked in a small baking dish.

Cheesecake Filling:

  • 16oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup peanut butter
  • 1 8oz whipped topping
  • 3 Butterfingers candy bars, frozen and then crushed


Bake the brownie mix in a well-greased springform pan. Cool completely.

Blend cream cheese, powdered sugar, whipping cream, vanilla extract and peanut butter in a large mixing bowl until well blended. Fold in whipped topping and about 2/3 of the crushed candy bars. Spread cheesecake mixture over the brownie. Sprinkle with remaining crushed candy bars. Cover and refrigerate overnight.

Cut into tiny wedges, serve and enjoy!


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