why make this recipe
Butterfinger Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the crunchy sweetness of Butterfinger candy bars. This dessert is perfect for those who love the mixture of flavors and textures. It’s great for family gatherings, birthday parties, or just a treat for yourself. The combination of peanut butter and chocolate makes it irresistible!
how to make Butterfinger Cheesecake
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
Directions:
Crust:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Oreo crumbs and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then let it cool while you prepare the filling.
Cheesecake:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the flour, sour cream, peanut butter, and vanilla extract. Mix well.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the chopped Butterfingers.
- Pour the cheesecake filling over the cooled crust.
- Bake for about 55-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
To Decorate the Cheesecake:
- Melt chocolate chips with 1/2 cup heavy whipping cream in a bowl over simmering water or in the microwave. Mix until smooth.
- Pour the chocolate ganache over the cooled cheesecake.
- In another bowl, whip the remaining heavy whipping cream with powdered sugar, peanut butter, and vanilla extract until stiff peaks form.
- Pipe the whipped cream over the cheesecake and sprinkle with chopped Butterfingers.
how to serve Butterfinger Cheesecake
Serve your Butterfinger Cheesecake chilled, cut into slices. You can add some extra whipped cream and more chopped Butterfingers on top for decoration. It pairs perfectly with a cup of coffee or a glass of milk!
how to store Butterfinger Cheesecake
Store the cheesecake in the refrigerator for up to 5 days. Make sure to cover it well with plastic wrap or keep it in an airtight container to maintain its freshness.
tips to make Butterfinger Cheesecake
- Make sure your cream cheese is at room temperature for a smoother filling.
- Do not overmix the cheesecake batter after adding the eggs to prevent cracks.
- Let the cheesecake cool gradually to avoid sudden temperature changes that can cause cracking.
- Use a water bath during baking for extra moisture, which helps even out the baking process.
variation
For a fun twist, you can add a layer of chocolate cookie crust instead of just Oreos. You can also replace the peanut butter with Nutella for a different flavor.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes! You can make the cheesecake a day in advance. Just store it in the fridge until you’re ready to serve.
Q: Can I freeze Butterfinger Cheesecake?
A: Yes, you can freeze it for up to 2 months. Just make sure to wrap it well.
Q: What can I use instead of Butterfingers?
A: You can substitute with other candy bars like Reese’s or Snickers for different flavors and textures.
Butterfinger Cheesecake
- Total Time: 95 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful dessert combining creamy cheesecake with crunchy 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).
- Mix the Oreo crumbs and melted butter in a bowl until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then let it cool while you prepare the filling.
- Beat the cream cheese and sugar in a large bowl until smooth.
- Add the flour, sour cream, peanut butter, and vanilla extract. Mix well.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the chopped Butterfingers.
- Pour the cheesecake filling over the cooled crust.
- Bake for about 55-60 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Melt chocolate chips with 1/2 cup heavy whipping cream in a bowl over simmering water or in the microwave until smooth.
- Pour the chocolate ganache over the cooled cheesecake.
- Whip the remaining heavy whipping cream with powdered sugar, peanut butter, and vanilla extract until stiff peaks form.
- Pipe the whipped cream over the cheesecake and sprinkle with chopped Butterfingers.
Notes
Store the cheesecake in the refrigerator for up to 5 days. Make sure to cover it well with plastic wrap or in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American