Delicious Butterfinger Cheesecake with chocolate drizzle and crushed Butterfinger toppings.

Butterfinger Cheesecake

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Why Make This Recipe

Butterfinger Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the crispy crunch of Butterfinger candy bars. This recipe is perfect for any special occasion, a family gathering, or simply when you want to indulge in something sweet and satisfying. The combination of peanut butter, chocolate, and vanilla creates a wonderful flavor that will leave everyone asking for more. Making this cheesecake may take some time, but the result is a show-stopping dessert that is sure to impress.

How to Make Butterfinger Cheesecake

Ingredients:

  • 2 1/4 cups (302g) Oreo crumbs
  • 4 tbsp (56g) salted butter, melted
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1/2 cup (140g) peanut butter
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups (12 fun-sized bars) chopped Butterfingers
  • 6 oz semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 3/4 cup heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 2 tbsp (35g) peanut butter
  • 1/4 tsp vanilla extract
  • Chopped Butterfingers

Butterfinger Cheesecake

Directions

Crust

  1. Preheat the Oven: Start by preheating your oven to 325°F (160°C). This is important to ensure that your cheesecake cooks evenly.
  2. Prepare the Pan: Take a 9-inch springform pan and grease the bottom and sides lightly with butter or cooking spray. This will help in easy removal of the cheesecake later.
  3. Make the Crust: In a large mixing bowl, combine the Oreo crumbs and melted salted butter. Stir the mixture well until the crumbs are fully coated with the butter.
  4. Press the Mixture: Transfer the crust mixture to the prepared springform pan. Press it firmly into the bottom of the pan using a flat-bottomed measuring cup or your hands. Make sure it’s even and well-packed.
  5. Bake the Crust: Place the pan in the preheated oven and bake for about 10 minutes. Remove from the oven and let it cool on a wire rack while you prepare the cheesecake filling.

Cheesecake

  1. Make the Cheesecake Filling: In a large mixing bowl, beat the room-temperature cream cheese on medium speed with an electric mixer until smooth and creamy.
  2. Add Sugar and Flour: Gradually add the sugar and flour, and continue to beat until well combined and smooth.
  3. Mix in the Other Ingredients: Add the sour cream, peanut butter, and vanilla extract to the mixture. Beat until these ingredients are fully incorporated into the cream cheese mixture.
  4. Add the Eggs: Slowly add the large eggs, one at a time, making sure to mix well after each addition. Avoid overmixing; just mix until combined.
  5. Fold in Butterfingers: Gently fold in the chopped Butterfinger bars into the filling mixture. This adds little crunchy bits throughout the cheesecake.
  6. Pour the Filling: Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
  7. Bake the Cheesecake: Place the cheesecake in the oven and bake for about 55 to 60 minutes, or until the edges are set but the center is still slightly jiggly.
  8. Cool the Cheesecake: Once baked, remove it from the oven and let it cool on a wire rack for about 1 hour. After that, refrigerate the cheesecake for at least 4 hours or preferably overnight. This chilling time helps it firm up and deepen the flavors.

To Decorate the Cheesecake

  1. Make the Chocolate Ganache: In a small saucepan, combine the semi-sweet chocolate chips and 1/2 cup of heavy whipping cream. Heat over low heat until the chocolate melts, stirring frequently. Remove from heat and let it cool slightly.
  2. Prepare the Whipped Cream: In another bowl, use the remaining 3/4 cup of heavy whipping cream and the powdered sugar, 2 tablespoons peanut butter, and 1/4 teaspoon vanilla extract. Beat using an electric mixer until soft peaks form.
  3. Decorate the Cheesecake: Once the cheesecake has chilled, remove it from the springform pan and place it on a serving platter. Pour the chocolate ganache over the top and let it drip down the sides. Use a piping bag to pipe the whipped cream around the edges, and then sprinkle chopped Butterfingers on top for decoration.

How to Serve Butterfinger Cheesecake

Slice the cheesecake into generous portions and serve each slice chilled. You can add extra whipped cream or a drizzle of chocolate ganache on top if desired. This dessert goes great with coffee or herbal tea, making it a perfect choice for gatherings or after dinner.

How to Store Butterfinger Cheesecake

To store Butterfinger Cheesecake, cover it with plastic wrap or place it in an airtight container in the refrigerator. It will keep well for about 5 to 7 days. For longer storage, you can freeze it. Wrap pieces individually in plastic wrap and then place them in a freezer-safe container. It should last for about 2 to 3 months in the freezer.

Tips to Make Butterfinger Cheesecake

  1. Room Temperature Ingredients: Ensure that the cream cheese, sour cream, and eggs are at room temperature before you start. This helps prevent lumps in the filling and ensures a smoother texture.
  2. Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can incorporate too much air, causing cracks in the cheesecake.
  3. No Cooling in Oven: Let the cheesecake cool out of the oven on a wire rack. Cooling it in the oven can create condensation, which can make the surface soggy.
  4. Use Cold Whipping Cream: For the whipped cream topping, start with cold heavy whipping cream and use a chilled bowl for beating. This will help it whip faster and better.
  5. Chop Butterfingers Coarsely: When chopping the Butterfingers, aim for small chunks. This allows for the crunchy texture to be distributed evenly throughout the cheesecake.

Variation

If you want to put a twist on this Butterfinger Cheesecake, you can try substituting the Butterfingers with other candy bars like Reese’s Peanut Butter Cups, Snickers, or Twix. Each candy will give a unique flavor while maintaining a similar creamy and crunchy texture. You can also experiment with flavored cream cheese for a different depth in taste, such as marshmallow or chocolate-flavored cream cheese.

FAQs

  1. Can I use homemade Oreo crumbs instead of store-bought?
  • Yes! You can crush regular Oreos in a food processor or by putting them in a plastic bag and crushing them with a rolling pin.
  1. How do I know when my cheesecake is done baking?
  • The edges should be set, and the center should have a slight jiggle when shaken. The cheesecake will continue to firm up as it cools.
  1. What can I do if my cheesecake cracks?
  • Don’t worry if your cheesecake cracks! You can cover it with whipped cream or ganache to hide imperfections. For a smoother surface next time, ensure no air is trapped in the batter and avoid opening the oven door during baking.
  1. Can I make this cheesecake without peanut butter?
  • Absolutely! You can omit peanut butter or substitute it with almond butter or any nut-free spread for a different flavor.
  1. Is it necessary to refrigerate the cheesecake overnight?
  • While you can eat it the same day, refrigerating it overnight improves the flavor and texture, making it creamier and more delicious.
Print

Butterfinger Cheesecake

Print Recipe

A rich cheesecake blended with Butterfinger candy bars for an indulgent dessert experience.

  • Author: lila-monroe
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Total Time: 245 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 1/4 cups (302g) Oreo crumbs
  • 4 tbsp (56g) salted butter, melted
  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1/2 cup (140g) peanut butter
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 1/2 cups (12 fun-sized bars) chopped Butterfingers
  • 6 oz semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 3/4 cup heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 2 tbsp (35g) peanut butter
  • 1/4 tsp vanilla extract
  • Chopped Butterfingers for decoration

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Prepare a 9-inch springform pan by greasing it with butter or cooking spray.
  3. Combine Oreo crumbs and melted butter in a bowl.
  4. Press the mixture into the bottom of the springform pan.
  5. Bake the crust for about 10 minutes, then let it cool.
  6. Beat cream cheese in a mixing bowl until smooth.
  7. Add sugar and flour and continue mixing until smooth.
  8. Incorporate sour cream, peanut butter, and vanilla extract.
  9. Add eggs one at a time, mixing well after each addition.
  10. Fold in the chopped Butterfingers.
  11. Pour the filling into the cooled crust.
  12. Bake for about 55 to 60 minutes.
  13. Cool the cheesecake on a wire rack for 1 hour, then refrigerate for at least 4 hours.
  14. Make the chocolate ganache by melting chocolate chips with 1/2 cup cream over low heat.
  15. Prepare whipped cream with remaining heavy cream, powdered sugar, peanut butter, and vanilla until soft peaks form.
  16. Decorate the cheesecake with ganache and whipped cream.

Notes

Ensure all ingredients are at room temperature for best results.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 25g
  • Sodium: 450mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 90mg

Keywords: cheesecake, Butterfinger, dessert, chocolate, peanut butter

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