Ingredients
Scale
- 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