Why Make This Recipe
Butterfinger Cheesecake is a delicious treat that satisfies both cheesecake lovers and fans of the classic Butterfinger candy bar. This recipe combines the creamy texture of cheesecake with the crunch and flavor of Butterfingers, creating a dessert that is both rich and fun. Perfect for any occasion, this cheesecake will impress your friends and family, making it a favorite at parties and gatherings.
How to Make Butterfinger Cheesecake
To make Butterfinger Cheesecake, you will start by preparing the crust, then move on to the cheesecake filling, and finally, decorate the top with whipped cream and more Butterfingers.
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 for decoration
Directions
-
Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the Oreo crumbs with melted butter until well combined. Press the mixture into the bottom of a springform pan firmly to create the crust. Bake for 10 minutes, then let it cool.
-
Cheesecake: Beat the cream cheese and sugar together in a large bowl until smooth. Add the flour and mix well. Then, add the sour cream, peanut butter, and vanilla extract. Mix until combined. Add the eggs one at a time, mixing well after each addition. Gently fold in the chopped Butterfingers.
-
Pour the cheesecake mix over the cooled crust. Bake in the preheated oven for about 55-60 minutes. The center should look set but slightly jiggly. Turn off the oven and let the cheesecake sit in the oven for another hour to cool gradually.
-
When cool, refrigerate the cheesecake for at least 4 hours or overnight.
-
To Decorate the Cheesecake: In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Add the peanut butter and vanilla extract, then mix until combined. Spread this whipped cream over the top of the cheesecake. Finish by sprinkling chopped Butterfingers on top.
How to Serve Butterfinger Cheesecake
Cut the cheesecake into slices and serve chilled. It is great on its own or paired with a drizzle of chocolate sauce for added sweetness.
How to Store Butterfinger Cheesecake
Store the leftover cheesecake in the refrigerator. It can last for about 5 to 7 days when kept covered. If you want to keep it longer, you can freeze it, but it’s best to consume it fresh for the best flavor and texture.
Tips to Make Butterfinger Cheesecake
- Ensure all ingredients are at room temperature for a smooth and creamy cheesecake.
- Do not overmix the eggs to prevent cracks in the cheesecake.
- Let the cheesecake cool gradually in the oven to avoid sudden temperature changes.
Variation
You can swap the Butterfingers with other candy bars like Snickers or Reese’s peanut butter cups for different flavors.
FAQs
1. Can I make Butterfinger Cheesecake ahead of time?
Yes! You can prepare this cheesecake a day in advance and store it in the refrigerator until you’re ready to serve.
2. What if I don’t have Oreo crumbs?
You can use other cookie crumbs like graham crackers or chocolate wafer cookies instead.
3. How can I make it gluten-free?
Use gluten-free cookies for the crust and ensure all other ingredients are labeled gluten-free.
Butterfinger Cheesecake
- Total Time: 290 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and creamy cheesecake featuring the crunch and flavor of Butterfinger candy bars, perfect for any occasion.
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 for decoration
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Oreo crumbs with melted butter until well combined. Press the mixture into the bottom of a springform pan to create the crust. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add the flour and mix well.
- Add the sour cream, peanut butter, and vanilla extract. Mix until combined.
- Add the eggs one at a time, mixing well after each addition. Gently fold in the chopped Butterfingers.
- Pour the cheesecake mix over the cooled crust. Bake in the preheated oven for about 55-60 minutes. The center should look set but slightly jiggly.
- Turn off the oven and let the cheesecake sit in the oven for another hour to cool gradually.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- To decorate, whip the heavy cream with powdered sugar until soft peaks form. Add the peanut butter and vanilla, then mix until combined. Spread over the top of the cheesecake and sprinkle with chopped Butterfingers.
Notes
Ensure ingredients are at room temperature for a smooth cheesecake. Do not overmix the eggs to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
