Description
A rich and creamy cheesecake featuring the crunch and flavor of Butterfinger candy bars, perfect for any occasion.
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
- 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