Description
A rich and creamy cheesecake featuring Butterfinger candy bars, with a buttery Oreo crust and luscious chocolate ganache.
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
- Crust Preparation: Begin by mixing the Oreo crumbs with the melted butter until well-combined. Press the mixture firmly into the bottom of a springform pan to form the crust. Bake in a preheated oven at 325°F for 10 minutes. Prepare a water bath to use later on during baking.
- Filling: In a large bowl, beat the cream cheese, sugar, and flour until smooth and creamy. Gradually add in the sour cream, peanut butter, and vanilla extract, mixing well after each addition. Incorporate the eggs one at a time, ensuring each egg is thoroughly mixed before adding the next. Gently fold in the chopped Butterfingers, then pour the mixture over the pre-baked crust. Position the springform pan in the prepared water bath, and bake at 300°F for 1 hour and 25 minutes.
- Ganache: While the cheesecake bakes, heat the cream until hot but not boiling. Pour it over the semi-sweet chocolate chips and let it sit for a few minutes. Stir until smooth and well combined. Once the cheesecake has cooled, spread the ganache evenly over the top.
- Whipped Cream: Whip together 3/4 cup heavy whipping cream with powdered sugar, peanut butter, and vanilla until stiff peaks form. Use the whipped cream to decorate the cheesecake, adding dollops or spreading it across the top. Sprinkle with additional chopped Butterfingers for a delightful finish.
- Chill: Place the cheesecake in the refrigerator to chill for at least 4 hours or overnight before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, Butterfinger, dessert, chocolate, peanut butter