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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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