Butterfinger Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the crunchy, peanut buttery goodness of Butterfinger candy bars. This dessert is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a sweet treat to enjoy at home. It’s a delicious twist on traditional cheesecake that will satisfy your sweet tooth and leave you wanting more.
Why Make This Recipe
Making Butterfinger Cheesecake is a must for anyone who loves a blend of flavors and textures. The creamy cheesecake pairs beautifully with the crunchy, chocolaty Butterfingers, creating a dessert that is both rich and satisfying. Plus, it’s an impressive dessert to serve to guests, and it’s sure to make you the star of any gathering. With simple ingredients and straightforward directions, you’ll find that this cheesecake is not only tasty but also easy to make.
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 for topping
Directions:
- Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the Oreo crumbs and melted salted butter. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool.
- Cheesecake: In a large bowl, beat the cream cheese until smooth. Gradually add in the sugar and flour, mixing until well combined. Add sour cream, peanut butter, and vanilla extract, mixing until smooth. Beat in the eggs one at a time, ensuring they are well incorporated. Gently fold in the chopped Butterfingers.
- Pour the cheesecake mixture over the cooled crust in the springform pan. Bake for about 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door propped open for an hour. Remove from the oven and chill in the fridge for at least 4 hours or overnight.
- To Decorate the Cheesecake: In a small saucepan, heat the heavy whipping cream until it just starts to simmer. Remove from heat and add the semi-sweet chocolate chips, stirring until melted and smooth. Pour this ganache over the chilled cheesecake. Whip the remaining heavy whipping cream with the powdered sugar, peanut butter, and vanilla extract until soft peaks form. Spread this whipped cream on top of the cheesecake and sprinkle with chopped Butterfingers.
How to Serve Butterfinger Cheesecake
When ready to serve, remove the cheesecake from the refrigerator. Carefully take off the sides of the springform pan and slice the cheesecake into wedges. Serve each slice plain or with additional chopped Butterfingers on top for extra crunch!
How to Store Butterfinger Cheesecake
To store your Butterfinger Cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 5 days. You can also freeze the cheesecake for longer storage; wrap it well and it can last for about a month in the freezer. Just be sure to let it thaw in the refrigerator before serving.
Tips to Make Butterfinger Cheesecake
- Make sure your cream cheese, eggs, and sour cream are at room temperature to ensure a smooth consistency.
- Don’t over mix once you add the eggs; this will help prevent cracks in the cheesecake.
- Let the cheesecake cool gradually in the oven to avoid sudden temperature changes, which can cause cracks.
Variations
Feel free to mix it up! You can swap out Butterfingers for other candy bars like Reese’s or Snickers for a different flavor. You could also add caramel sauce for an extra layer of sweetness.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can use graham crackers or chocolate cookies instead of Oreos for the crust.
2. How can I tell if my cheesecake is done?
The cheesecake should be set around the edges and slightly jiggly in the center. It will continue to firm up as it cools.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, making it great for parties or gatherings.
Enjoy making and sharing this delicious Butterfinger Cheesecake! Your friends and family will be delighted by this sweet treat.
Butterfinger Cheesecake
Ingredients
For the Crust
- 2 ¼ cups Oreo crumbs Crushed Oreo cookies.
- 4 tbsp salted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, room temperature Ensure cream cheese is softened for easy mixing.
- 1 cup sugar
- 3 tbsp all-purpose flour
- ¾ cup sour cream, room temperature Ensure sour cream is softened for easy mixing.
- ½ cup peanut butter
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 1 ½ cups chopped Butterfingers Approximately 12 fun-sized bars.
For the Ganache and Topping
- 6 oz semi-sweet chocolate chips
- ½ cup heavy whipping cream For the ganache.
- ¾ cup heavy whipping cream For the whipped topping.
- ½ cup powdered sugar For the whipped topping.
- 2 tbsp peanut butter For the whipped topping.
- ¼ tsp vanilla extract For the whipped topping.
- Chopped Butterfingers for topping For decoration.
Instructions
Preparation of the Crust
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine Oreo crumbs and melted salted butter.
- Press this mixture into the bottom of a 9-inch springform pan to form a crust.
- Bake for 10 minutes, then let it cool.
Making the Cheesecake
- In a large bowl, beat the cream cheese until smooth.
- Gradually add in sugar and flour, mixing until well combined.
- Add sour cream, peanut butter, and vanilla extract, mixing until smooth.
- Beat in the eggs one at a time, ensuring they are well incorporated.
- Gently fold in the chopped Butterfingers.
- Pour the cheesecake mixture over the cooled crust in the springform pan.
- Bake for about 60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door propped open for an hour.
- Remove from the oven and chill in the fridge for at least 4 hours or overnight.
Decorating the Cheesecake
- In a small saucepan, heat the heavy whipping cream until it just starts to simmer.
- Remove from heat and add the semi-sweet chocolate chips, stirring until melted and smooth.
- Pour this ganache over the chilled cheesecake.
- Whip the remaining heavy whipping cream with powdered sugar, peanut butter, and vanilla extract until soft peaks form.
- Spread this whipped cream on top of the cheesecake and sprinkle with chopped Butterfingers.
