Monday, January 6, 2014

Butterfinger Cheesecake

What can I say except, there's really nothing Paleo about this cheesecake. =D 



1/4 cup + 2 tbsp coconut flour

2 tbsp coconut oil

1 tbsp coconut sugar

1 tbsp dutch cocoa powder

2 eggs

1/8 tsp sea salt


1. In a medium bowl cream oil and sugar until smooth ans well mixed.
2. Add eggs and mix till smooth. Add flour, salt and cocoa and mix well.


3 (8 ounce) packages cream cheese, softened to room temperature

2 tbsp vanilla

1 cup coconut sugar

1 cup sour cream

4 eggs

6 butterfingers, crushed + one crumbled for topping

5 ounces dark chocolate chips like Nestle Dark Chocolate Morsels or Enjoy Life chocolate chips

4 ounces farm fresh  heavy cream (Kalona from Wholefoods)


1. Preheat oven to 350 F.

2. Butter a 9" springform pan. Press crust into pan.

3. Beat cream cheese, sugar and 2 tbsp vanilla in a large bowl until well blended. Beat in sour cream.

4. Add eggs 1 at a time, beating after each addition. Add crushed Butterfingers. Pour into pan.

5. Bake about 1 hour or until golden on top and a knife inserted in the middle comes out clean. Let cool in the fridge for 2 hours before putting on the chocolate topping.


1. Place chocolate chips in a medium bowl. Heat cream until it begins to boil. Pour the cream over chocolate and let sit 1 minute and stir until smooth.

2. Pour chocolate over cheesecake and crumble remaining butterfinger around the edges of the cake and place back in the fridge to set for about 3 hours or over night is best.

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