why make this recipe
Creamy Butterfinger Cheesecake is the perfect dessert for anyone who loves the combination of rich cheesecake and the delightful crunch of Butterfinger candy bars. This recipe brings together a velvety cheesecake filling, a crunchy chocolate cookie crust, and a luscious chocolate ganache on top. It’s ideal for special occasions or just a sweet treat at home. Everyone will be asking for seconds!
how to make Creamy Butterfinger Cheesecake
Ingredients
For the Chocolate Cookie Crust:
- 2 cups chocolate sandwich cookie crumbs (about 19 cookies with filling removed)
- 5 tablespoons unsalted butter (melted)
For the Creamy Butterfinger Cheesecake Filling:
- 24 oz 3 blocks full fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon pure almond extract
- 3 large eggs (room temperature)
- 3/4 cup full fat sour cream (room temperature)
- 1 cup Butterfinger candy bars (crushed, approximately 6 standard bars)
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Optional Garnish:
- Extra crushed Butterfinger crumbs
- Whipped cream swirls
- Chocolate drizzle
Directions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix chocolate cookie crumbs and melted butter until the mixture looks like wet sand. Press it firmly into the bottom of a 9-inch springform pan using the back of a measuring cup. Bake for 10 minutes, then let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese on medium speed for 2 to 3 minutes until completely smooth. Add the granulated sugar and mix until creamy and well combined.
- Mix in peanut butter, vanilla extract, and almond extract, beating until smooth. Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix to prevent cracks in the cheesecake.
- Fold in the sour cream until just combined, then gently fold in the crushed Butterfinger pieces. The batter should be thick, smooth, and creamy.
- Pour the filling over the cooled crust. Wrap the outside of the springform pan tightly with aluminum foil. Place the pan inside a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan.
- Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and leave the door slightly open. Let the cheesecake sit in the oven for 1 hour.
- Remove it from the oven and let it cool completely at room temperature. Refrigerate for at least 6 hours or overnight for the best results.
- For the ganache, place chocolate chips in a heatproof bowl. Heat the heavy cream until it simmers, then pour it over the chocolate chips. Let it sit for 2 to 3 minutes and stir until smooth and glossy.
- Pour the ganache over the chilled cheesecake and spread it evenly. Refrigerate for an additional 30 minutes until the ganache sets.
- Garnish with extra crushed Butterfinger crumbs, whipped cream swirls, and a chocolate drizzle if desired. Slice and serve chilled.
how to serve Creamy Butterfinger Cheesecake
Serve your Creamy Butterfinger Cheesecake chilled. It’s perfect for birthdays, holidays, or any celebration. Add a dollop of whipped cream and some crushed Butterfinger on top for an extra special touch.
how to store Creamy Butterfinger Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to keep it fresh. It will last for about 4 to 5 days in the fridge. You can also freeze slices for up to 2 months; just wrap them tightly before freezing.
tips to make Creamy Butterfinger Cheesecake
- Ensure the cream cheese is softened to room temperature. This will help create a smooth filling.
- Avoid overmixing after adding the eggs to prevent cracking.
- If you want an even richer chocolate flavor, use dark chocolate chips for the ganache.
- For easy slicing, dip your knife in hot water and wipe it clean between cuts.
variation
You can mix in different candy bars if you prefer, such as Reese’s or Snickers, to give your cheesecake a unique twist. Additionally, using a graham cracker crust instead of a chocolate cookie crust can change the cheesecake’s flavor profile.
FAQs
Q: Can I make this cheesecake in advance?
A: Yes, it’s great to make this cheesecake the day before you plan to serve it. Chilling overnight enhances the flavor and texture.
Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, it may affect the creaminess and richness of the cheesecake. Full-fat cream cheese gives the best results.
Q: What should I do if my cheesecake cracks?
A: If your cheesecake cracks during baking, don’t worry! It will still taste delicious. You can cover it with ganache or whipped cream to hide the cracks.
Creamy Butterfinger Cheesecake
A delightful cheesecake combining rich cream cheese and crunchy Butterfinger candy bars, perfect for any occasion.
- Total Time: 390 minutes
- Yield: 12 servings 1x
Ingredients
- 2 cups chocolate sandwich cookie crumbs (about 19 cookies with filling removed)
- 5 tablespoons unsalted butter, melted
- 24 oz full fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon pure almond extract
- 3 large eggs, room temperature
- 3/4 cup full fat sour cream, room temperature
- 1 cup Butterfinger candy bars, crushed (approximately 6 standard bars)
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Extra crushed Butterfinger crumbs (for garnish)
- Whipped cream swirls (for garnish)
- Chocolate drizzle (for garnish)
Instructions
- Preheat your oven to 325°F (163°C).
- Mix chocolate cookie crumbs and melted butter until the mixture looks like wet sand. Press it firmly into the bottom of a 9-inch springform pan using the back of a measuring cup. Bake for 10 minutes, then let it cool.
- Beat the softened cream cheese on medium speed for 2 to 3 minutes until completely smooth. Add the granulated sugar and mix until creamy.
- Mix in peanut butter, vanilla extract, and almond extract until smooth. Add the eggs one at a time, mixing on low speed after each addition.
- Fold in the sour cream until just combined, then gently fold in crushed Butterfinger pieces.
- Pour the filling over the cooled crust. Wrap the outside of the springform pan tightly with aluminum foil. Place the pan inside a large roasting pan and add hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake for 60 to 70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven and leave the door slightly open. Let the cheesecake sit in the oven for 1 hour.
- Cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
- Heat heavy cream until it simmers, then pour it over chocolate chips. Let it sit for 2 to 3 minutes and stir until smooth.
- Pour the ganache over the chilled cheesecake and spread it evenly. Refrigerate for an additional 30 minutes until set.
- Garnish with crushed Butterfinger crumbs, whipped cream swirls, and chocolate drizzle. Slice and serve chilled.
Notes
Ensure cream cheese is softened to room temperature for a smooth filling. Avoid overmixing after adding eggs to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 110mg
