Butterfinger Cheesecake

Why Make This Recipe

Butterfinger Cheesecake is a delicious blend of creamy cheesecake and crunchy Butterfinger bars. It’s perfect for parties, celebrations, or simply as a treat for yourself. This dessert combines the richness of cream cheese with the nutty taste of peanut butter, all topped with whipped cream and more Butterfinger candy. If you’re a fan of chocolate and peanut butter, this cheesecake is a must-try!

How to Make Butterfinger Cheesecake

Ingredients:

• 2 1/4 cups (302g) Oreo crumbs
• 4 tbsp (56g) salted butter, melted
• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour
• 3/4 cup (173g) sour cream, room temperature
• 1/2 cup (140g) peanut butter
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1 1/2 cups (12 fun-sized bars) chopped Butterfingers
• 6 oz semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• 3/4 cup heavy whipping cream
• 1/2 cup (58g) powdered sugar
• 2 tbsp (35g) peanut butter
• 1/4 tsp vanilla extract
• Chopped Butterfingers for topping

Directions:

1. Crust: Preheat your oven to 350°F (175°C). In a bowl, mix Oreo crumbs and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.

2. Cheesecake: In a large bowl, beat the cream cheese and sugar together until smooth. Add flour, sour cream, peanut butter, and vanilla extract. Mix until well combined. One at a time, add the eggs, mixing well after each addition. Fold in the chopped Butterfingers.

3. Pour the cheesecake batter over the cooled crust in the springform pan. Bake for about 55-60 minutes or until the center is set. Turn off the oven and leave the cheesecake inside for 1 hour. Cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.

4. To Decorate the Cheesecake: In a small saucepan, heat the heavy whipping cream until it just starts to simmer. Pour it over the chocolate chips in a bowl and let it sit for a few minutes. Stir until smooth. Allow it to cool to room temperature, then pour over the chilled cheesecake.

5. In another bowl, whip heavy whipping cream with powdered sugar, peanut butter, and vanilla extract until stiff peaks form. Pipe or spread this whipped cream on top of the cheesecake. Finish with more chopped Butterfingers on top.

How to Serve Butterfinger Cheesecake

Slice the cheesecake into pieces and serve chilled. You can pair it with a drizzle of chocolate sauce or a scoop of vanilla ice cream for extra flavor and texture.

How to Store Butterfinger Cheesecake

Store any leftovers in an airtight container in the refrigerator. The cheesecake will stay fresh for up to 5 days.

Tips to Make Butterfinger Cheesecake

• Use room temperature ingredients for a smooth batter.
• Avoid over-mixing the eggs to prevent cracks in the cheesecake.
• If you want a smoother crust, crush the Oreo crumbs finely.
• Allow the cheesecake to cool gradually to prevent cracks.

Variation

For a different twist, you can substitute the Butterfingers with other candy bars like Reese’s or Snickers, or even add a layer of caramel sauce for added sweetness.

FAQs

1. Can I freeze Butterfinger Cheesecake?
   Yes, you can freeze it! Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw in the refrigerator before serving.

2. What can I use instead of sour cream?
   You can substitute sour cream with Greek yogurt for a similar texture and taste.

3. How do I know when the cheesecake is done baking?
   The cheesecake is done when the edges are set and the center has a slight jiggle. It will firm up as it cools.

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