Irresistible Butterfinger Cheesecake Recipe For Sweet Tooths

Decadent layers of creamy goodness meet the iconic crunch of butterfinger in this irresistible butterfinger cheesecake recipe that promises pure dessert bliss.

Rich, velvety cream cheese mingles with crushed butterfinger bars, creating a symphony of textures and flavors.

Every slice tells a story of indulgence, with a graham cracker crust providing the perfect foundation for this heavenly treat.

The contrast between smooth cheesecake and crunchy candy pieces makes each bite an exciting adventure.

Chocolate and peanut butter notes dance together, promising a dessert that’s both nostalgic and luxurious.

Forget complicated bakery prices – this homemade masterpiece delivers restaurant-quality decadence right from your kitchen.

Grab your mixing bowl and get ready to become the dessert hero of your next gathering.

Quick Recipe Overview

Prep Time: 45 minutes

Cook Time: 2 hours 35 minutes

Total Time: 47 minutes

Calories: 486 kcal

Servings: 13

Ingredients You’ll Need for Butterfinger Cheesecake

• Oreo Cookies: Provides a rich, chocolatey base with a delightful crunch that complements the creamy filling.
• Unsalted Butter: Binds the cookie crumbs together, creating a sturdy and flavorful foundation for the cheesecake.

• Cream Cheese: Creates the smooth, luxurious texture that defines a classic cheesecake, ensuring a velvety consistency.
• Granulated Sugar: Adds sweetness and helps balance the tanginess of the cream cheese.
• All-Purpose Flour: Stabilizes the filling, preventing cracks and ensuring a perfect texture.
• Sour Cream: Introduces a subtle tang and helps create a silky, creamy filling.
• Peanut Butter: Brings a rich, nutty flavor that pairs perfectly with the Butterfinger candy.
• Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic notes.
• Large Eggs: Provide structure and help bind the filling ingredients together.
• Butterfinger Candy Bars: Adds a delightful crunch and signature peanut butter-chocolate flavor to the cheesecake.

• Heavy Cream: Forms the base of the luxurious ganache and whipped cream topping.
• Chocolate Chips: Creates a smooth, glossy ganache that adds an extra layer of decadence.
• Powdered Sugar: Sweetens and stabilizes the whipped cream topping.
• Vanilla Extract: Complements the whipped cream with its classic flavor.

Tools for Making Butterfinger Cheesecake at Home

• 9-inch springform pan: Essential for creating tall, perfect cheesecake with easy removal.
• Electric mixer: Crucial for beating cream cheese smoothly and creating creamy filling.
• Large mixing bowl: Needed for combining cheesecake ingredients and mixing components.
• Measuring cups and spoons: Important for precise ingredient measurements.
• Whisk: Used for blending ganache and whipping cream ingredients.
• Baking sheet: Helps support springform pan during water bath baking.
• Cooling rack: Allows cheesecake to cool evenly after baking.
• Spatula: Helpful for spreading ganache and folding ingredients gently.
• Knife or food processor: Useful for crushing Oreo cookies into fine crumbs.

Baking Directions for Butterfinger Cheesecake

• Crunchy Cookie Foundation

Crush Oreo cookies into fine crumbs and blend with melted butter. Press mixture firmly into a springform pan, creating a smooth base. Bake briefly to set the foundation, creating a crispy platform for the creamy layers.

• Silky Cream Canvas

Blend cream cheese until ultra-smooth, incorporating peanut butter and subtle vanilla notes. Gently fold in eggs, ensuring a velvety texture. Sprinkle chopped Butterfinger pieces throughout the mixture, creating delightful caramel-like pockets of crunch.

• Gentle Water Bath Magic

Position cheesecake pan inside a larger pan filled with warm water. This technique ensures even, gentle baking, preventing cracks and maintaining a luxurious, creamy consistency. Bake at a low temperature, allowing the delicate dessert to set perfectly.

• Chocolate Cascade

Create a rich ganache by melting chocolate with warm cream. Allow the mixture to transform into a glossy, flowing river of sweetness. Drizzle elegantly across the cooled cheesecake surface.

• Fluffy Cloud Topping

Whip cream into billowy peaks, incorporating a hint of peanut butter. Dollop gracefully across the cheesecake. Sprinkle additional Butterfinger fragments for a dramatic, crunchy finale.

• Chilling Perfection

Refrigerate the masterpiece, allowing flavors to meld and texture to become supremely smooth. Patience transforms this dessert from good to extraordinary.

Butterfinger Tips & Flavor Additions

• Create a perfectly smooth cheesecake by running a knife around the edges immediately after baking to prevent cracks and ensure a flawless surface.
• Experiment with different candy bars like Reese's, Snickers, or Kit Kat to create unique flavor variations that match your personal taste preferences.
• Prepare the entire cheesecake up to 3 days in advance and store covered in the refrigerator, allowing flavors to meld and making party prep a breeze.
• Use room temperature ingredients and mix cream cheese mixture on low speed to prevent air bubbles, resulting in a silky-smooth cheesecake texture.
• Wrap the entire cheesecake or individual slices tightly in plastic wrap and freeze for up to 1 month, perfect for make-ahead dessert lovers.

Serving Butterfinger Cheesecake

• Dress Up Your Dessert: Sprinkle extra chopped Butterfingers around the edge of the cheesecake for a crunchy, dramatic border that adds texture and visual appeal.
• Pair with Chocolate: Serve alongside a scoop of chocolate ice cream or drizzle additional chocolate sauce over each slice to enhance the rich, decadent flavor profile.
• Create a Peanut Butter Moment: Add a small dollop of peanut butter sauce or caramel on the side of each slice to give guests an extra indulgent dipping option that complements the cheesecake's creamy texture.
• Serve with Coffee: Brew a strong espresso or dark roast coffee to balance the sweetness and provide a classic dessert pairing that brings out the complex flavors of the Butterfinger cheesecake.

Storing Your Butterfinger Cheesecake the Right Way

• Refrigerate Wisely: Store your cheesecake in an airtight container or tightly wrapped with plastic wrap to maintain freshness. Keep it in the coldest part of the refrigerator, typically at the back, away from the door.
• Freeze for Future Enjoyment: Slice the cheesecake into individual portions before freezing. Wrap each slice separately in plastic wrap, then place in a freezer-safe container. Frozen cheesecake can last up to 2 months when properly sealed.
• Serve at the Perfect Temperature: Remove the cheesecake from the refrigerator 15-20 minutes before serving to allow it to soften slightly. This helps enhance the creamy texture and brings out the rich flavors of Butterfingers and peanut butter.
• Prevent Flavor Absorption: Keep the cheesecake away from strong-smelling foods in the refrigerator. Use a cake carrier or cover with a dome to protect its delicate taste and prevent unwanted odors from seeping into the dessert.

Decadent Butterfinger Cheesecake Recipe

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4.7 from 29 reviews

• Total Time: 47 minutes
• Yield: 13 1x

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Description

Butterfinger cheesecake delivers a delightful blend of creamy richness and chocolate-peanut butter crunch. Rich graham cracker crust and silky filling invite dessert enthusiasts to savor each indulgent bite.

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Ingredients

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• 24 oz (680 g) cream cheese, room temperature
• 1 cup (200 g) sugar
• 4 large eggs, room temperature
• 1 ½ cups chopped Butterfingers
• 2 ¼ cups (280 g) Oreo crumbs
• 4 tbsps (60 g) salted butter, melted
• ½ cup (120 g) peanut butter
• ¾ cup (180 g) sour cream, room temperature
• 3 tbsps (24 g) all-purpose flour
• 1 tsp vanilla extract
• 6 oz (170 g) semi-sweet chocolate chips
• ½ cup (120 mL) heavy whipping cream
• ¾ cup (180 mL) heavy whipping cream
• ½ cup (60 g) powdered sugar
• 2 tbsps (30 g) peanut butter
• ¼ tsp vanilla extract
• Chopped Butterfingers (for garnish)

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Instructions

1. Crust Preparation: Pulverize Oreo cookies into fine crumbs, blend with melted butter, and press firmly into a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then set aside for water bath baking.
2. Batter Creation: Whip cream cheese until silky, gradually mixing in sugar, flour, sour cream, peanut butter, and vanilla extract. Incorporate eggs delicately, stirring minimally to maintain a velvety consistency. Fold in chopped Butterfinger pieces, ensuring even distribution.
3. Baking Process: Pour batter into the pre-baked crust, placing the springform pan in a prepared water bath. Bake at 300°F (149°C) for approximately 1 hour and 25 minutes, aiming for a slightly jiggly yet set center.
4. Cooling and Topping: Allow cheesecake to cool completely at room temperature. Prepare ganache by heating heavy cream and pouring over dark chocolate chips, stirring until glossy. Drizzle ganache across the surface, creating an elegant cascade.
5. Finishing Touches: Whip heavy cream with powdered sugar, peanut butter, and vanilla extract until stiff peaks form. Pipe cream around the cheesecake’s edge and generously sprinkle crushed Butterfinger pieces for a dramatic garnish.
6. Serving Recommendation: Refrigerate for a minimum of 4 hours or overnight to enhance flavor and texture. Slice with a warm knife and serve chilled, ensuring a decadent and indulgent dessert experience.

Notes

• Prevent Cracking Technique: Bake in a water bath to create gentle, even heat that prevents surface cracks and ensures a smooth, creamy texture.
• Ingredient Temperature Tip: Allow cream cheese and eggs to reach room temperature before mixing to guarantee a silky, lump-free batter.
• Mixing Mastery: Minimize mixing after adding eggs to maintain a tender, light cheesecake structure and avoid incorporating excess air.
• Cooling Critical: Let cheesecake cool completely at room temperature before refrigerating to prevent condensation and maintain optimal texture.

• Prep Time: 45 minutes
• Cook Time: 2 hours 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 486
• Sugar: 34 g
• Sodium: 365 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 110 mg