Random Musings by Jeremiah Wean

No-Bake Butterfinger and Pretzel Cheesecake

by Cassie Johnston

Prep Time: 20 minutes
Cook Time: 7 minutes

I chose to reserve some of the crust mixture to stir into the filling to add a little bit of crunch and texture. If you prefer a silky smooth filling, just use all the crust mix for the actual crust

Ingredients (1-9 inch cheesecake)

For the crust:

• 15 mini Butterfingers
• 3 ounces pretzel twists (about 1/2 cup)
• 2 tablespoons melted butter

For the filling:

• 1/4 cup cold water
• 1 packet unflavored gelatin
• 1-1/2 cup heavy cream
• 8 ounces cream cheese, softened
• 1/3 cup peanut butter
• 1/3 cup granulated sugar
• Pinch of salt
• 1/2 cup of Butterfinger and pretzel mixture

For the ganache:

• 1/2 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions

• Preheat oven to 350°.
• In the bowl of a food processor, combine the Butterfingers and pretzels. Pulse until well-chopped, but not dust.
• Remove 1/2 cup of mixture and set aside.
• Still in melted butter to Butterfinger/pretzel mixture until well-combined. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
• Bake for 7-8 minutes. Remove from oven and set aside to cool.
• To prepare the filling, mix the water and gelatin in a small, microwave safe bowl and set aside to bloom.
• Meanwhile, beat heavy cream on high in a mixer fitted with the whisk attachment until medium stiff peaks form. Set aside.
• In another mixer bowl, combine cream cheese, peanut butter, sugar, salt and reserved Butterfinger/pretzel mixture. Beat on medium until smooth. Set aside.
• Place bowl of gelatin in microwave and heat at 50% power for 10 seconds. This is to smooth out the gelatin mixture.
• With the mixer on low, slowly stream in the gelatin mixture to the cream cheese mixture until well combined.
• By hand, fold the whipped cream in with the cream cheese mixture.
• Spread filling evenly into the springform pan.
• To prepare ganache, combine chocolate and heavy cream in a double boiler over low heat. Once chocolate is melted and combined with the cream, remove from heat and drizzle over cheesecake.
• Place cheesecake in fridge and let chill for at least 3-4 hours or until set up. Before serving, move ring of springform pan.

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