Name: Butterfinger Cheesecake
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Cuisine: American
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)

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

Scale

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