Indulging in a Butterfinger Cheesecake is a delightful experience that combines the rich creaminess of cheesecake with the crunch and flavor of Butterfinger bars. This easy-to-follow recipe will guide you through making a scrumptious dessert that’s perfect for any occasion. Whether you’re hosting a gathering or treating yourself, this Butterfinger Cheesecake will surely impress. If you enjoy cheesecake, you might also like Reese’s Butterfinger Cheesecake Bars for a delightful variation.
Why make this recipe
This Butterfinger Cheesecake is not just a standard cheesecake; it brings together the chocolatey, peanut buttery goodness of Butterfingers, making it an excellent dessert choice for candy lovers. The contrast of textures from the creamy filling and the crunchy candy pieces creates an unforgettable experience. You may also find Apple Cheesecake Bites useful.
Ingredients
- 2 1/4 cups Oreo crumbs
- 4 tbsp salted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream, room temperature
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups chopped Butterfingers
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 3/4 cup heavy whipping cream (for whipped cream)
- 1/2 cup powdered sugar
- 2 tbsp peanut butter (for whipped cream)
- 1/4 tsp vanilla extract (for whipped cream)
- Chopped Butterfingers (for garnish)
How to make it
- Crust Preparation: Mix Oreo crumbs with melted butter, press into the bottom of a springform pan, and bake at 325°F for 10 minutes. Prepare for a water bath to use later.
- Filling: Beat cream cheese, sugar, and flour until smooth. Add sour cream, peanut butter, and vanilla, mixing well. Incorporate eggs one at a time, then fold in chopped Butterfingers. Pour over the crust, place in a water bath, and bake at 300°F for 1 hour and 25 minutes.
- Ganache: Heat the cream until hot but not boiling. Pour over chocolate chips, let sit, then stir until smooth. Spread over the cooled cheesecake.
- Whipped Cream: Whip cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Decorate the cheesecake with whipped cream and sprinkle with chopped Butterfingers.
- Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
How to serve it
To serve this delicious Butterfinger Cheesecake, slice it into generous pieces and allow guests to enjoy the layered flavors. A drizzle of chocolate sauce can enhance its decadent appearance, while additional whipped cream and a sprinkle of chopped Butterfingers add a nice touch. You may also find Apple Crisp Cheesecake With Crumble Topping useful.
How to store it
This cheesecake can be stored in the refrigerator for up to a week. For optimal freshness, keep it covered with plastic wrap or in an airtight container. If you anticipate serving it later, consider freezing portions, but be aware that the texture may change slightly once thawed. You may also find Caramel Milky Way Cheesecake Bars useful.
Helpful tips
- Make sure all ingredients, especially the cream cheese and sour cream, are at room temperature. This ensures a smooth filling.
- Using a water bath while baking helps keep the cheesecake moist and prevents cracking on the surface.
- If you’re short on time, you can skip making the ganache and serve it plain or topped with whipped cream. Alternatively, you can explore other cheesecake flavors such as Apple Crisp Cheesecake for variety.
Optional variations
You can add a layer of caramel sauce between the cheesecake filling and the crust for a richer flavor. Additionally, consider mixing in other candies like Snickers or Twix for a fun twist.
Frequently asked questions
What should I do if the cheesecake cracks?
If it cracks, don’t worry! You can cover it with the ganache or whipped cream, which will mask any imperfections.
Can I use a different type of crust?
Yes, if you prefer, you can make a graham cracker crust or even a Nutella crust for a chocolatey twist.
How long do I need to chill the cheesecake?
It’s best to refrigerate the cheesecake for at least 4 hours, but overnight is ideal to let the flavors meld.
Conclusion
Incorporating Butterfingers into your cheesecake recipe creates a delightful treat that is sure to please! To enhance your dessert experience, consider checking out these related recipes: Butterfinger Cheesecake Recipe | Life Love and Sugar, Peanut Butter Butterfinger Cheesecake – Sally’s Baking Addiction, Mini Butterfinger Cheesecakes – Hungry Happenings, Butterfinger Cheesecake with Caramel Drizzle – Baked By An Introvert, and Best Butterfinger Cheesecake – Stacy Lyn Harris. Enjoy your baking!
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Butterfinger Cheesecake
- Total Time: 115 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a creamy Butterfinger Cheesecake that combines the rich flavors of cheesecake with crunchy Butterfinger pieces, creating a delightful dessert for any occasion.
Ingredients
- 2 1/4 cups Oreo crumbs
- 4 tbsp salted butter, melted
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream, room temperature
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 1 1/2 cups chopped Butterfingers
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 3/4 cup heavy whipping cream (for whipped cream)
- 1/2 cup powdered sugar
- 2 tbsp peanut butter (for whipped cream)
- 1/4 tsp vanilla extract (for whipped cream)
- Chopped Butterfingers (for garnish)
Instructions
- Mix Oreo crumbs with melted butter, press into the bottom of a springform pan, and bake at 325°F for 10 minutes. Prepare for a water bath to use later.
- Beat cream cheese, sugar, and flour until smooth. Add sour cream, peanut butter, and vanilla, mixing well. Incorporate eggs one at a time, then fold in chopped Butterfingers. Pour over the crust, place in a water bath, and bake at 300°F for 1 hour and 25 minutes.
- Heat the cream until hot but not boiling. Pour over chocolate chips, let sit, then stir until smooth. Spread over the cooled cheesecake.
- Whip cream, powdered sugar, peanut butter, and vanilla until stiff peaks form. Decorate the cheesecake with whipped cream and sprinkle with chopped Butterfingers.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Notes
Make sure all ingredients are at room temperature for a smooth filling. Using a water bath helps keep the cheesecake moist and prevents cracking.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
Keywords: cheesecake, dessert, Butterfinger, easy recipe