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Butterfinger Cheesecake

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

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

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

Find it online: https://dishfoody.com/butterfinger-cheesecake/