Butterfinger Cheesecake
A delightful dessert combining the creaminess of cheesecake with crunchy Butterfinger candy bars, perfect for any occasion.
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.
Notes
For best results, ensure all dairy ingredients are at room temperature before use. Store covered in the refrigerator for up to 5 days or freeze for up to a month.