Introduction

This Butterfinger Cheesecake is a decadent treat combining creamy cheesecake with crunchy peanut butter candy bars and a rich chocolate ganache. It’s perfect for peanut butter and chocolate lovers looking to impress at any gathering.

The image shows a round cheesecake with several layers sitting on a white plate with a scalloped edge. The bottom layer is a dark chocolate crust, followed by a thick middle layer of creamy, light beige cheesecake with specks of chocolate. The top layer is a smooth, thin dark chocolate glaze. The edge of the top is decorated with a ring of white whipped cream piped in swirls. The surface of the cheesecake is sprinkled with crushed golden toffee and chocolate pieces, also scattered around the base on the plate. The background has a white marbled texture with blurred yellow and turquoise items visible. Photo taken with an iphone --ar 4:5 --v 7

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 (for ganache)
3/4 cup heavy whipping cream (for whipped cream)
1/2 cup (58g) powdered sugar
2 tbsp (35g) peanut butter
1/4 tsp vanilla extract
Chopped Butterfingers for topping

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: Combine Oreo crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom of the springform pan to form the crust.
Step 3: Bake the crust for 10 minutes, then set aside to cool.
Step 4: Cover the outside of the pan with aluminum foil to prevent water from seeping in during the water bath. Set aside.
Step 5: Reduce oven temperature to 300°F (148°C). Chop Butterfingers and set aside.
Step 6: In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and well combined. Scrape down the sides of the bowl.
Step 7: Add sour cream, peanut butter, and vanilla extract. Mix on low speed until incorporated.
Step 8: Add eggs one at a time, mixing slowly after each addition. Scrape the bowl as needed to blend thoroughly.
Step 9: Fold in the chopped Butterfingers gently.
Step 10: Pour the cheesecake batter evenly over the cooled crust in the springform pan.
Step 11: Place the springform pan inside a larger pan. Fill the larger pan with warm water until it reaches halfway up the sides of the springform pan. Make sure the water does not touch the top edge of the foil.
Step 12: Bake for 1 hour and 25 minutes. The center should be set but still slightly jiggly.
Step 13: Turn off the oven and keep the door closed for 30 minutes to allow the cheesecake to continue cooking gently.
Step 14: Crack the oven door and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 15: Remove the cheesecake from the oven and water bath. Refrigerate until firm, 5-6 hours or preferably overnight.
Step 16: Once chilled and firm, remove the cheesecake from the springform pan and place it on a serving plate.
Step 17: For the chocolate ganache, place chocolate chips in a heatproof bowl.
Step 18: Heat 1/2 cup heavy whipping cream in another heatproof bowl until just boiling, then pour it over the chocolate chips.
Step 19: Let sit for 2-3 minutes, then whisk until smooth and glossy. Pour the ganache evenly over the cheesecake and spread gently.
Step 20: For the whipped cream, combine 3/4 cup heavy whipping cream, powdered sugar, peanut butter, and vanilla extract in a large bowl. Whip on high speed until stiff peaks form.
Step 21: Fill a piping bag fitted with your preferred tip and pipe whipped cream shells around the edge of the cheesecake.
Step 22: Sprinkle chopped Butterfingers over the whipped cream and ganache.
Step 23: Refrigerate the finished cheesecake until ready to serve. Enjoy!

Tips & Variations

Use room temperature ingredients for a smoother batter and to prevent lumps.
Wrap the springform pan well in foil to avoid water leaks during the water bath.
For extra crunch, fold in some chopped nuts along with the Butterfingers.
Substitute peanut butter with almond butter for a different flavor twist.
If you want a stronger chocolate flavor, use bittersweet chocolate instead of semi-sweet for the ganache.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it well-covered to prevent it from absorbing other fridge odors. When ready to serve, let it sit at room temperature for 10-15 minutes. The cheesecake can be gently reheated by warming slices in the microwave for 10-15 seconds if desired.

How to Serve

The image shows a slice of a layered cake on a white plate with a yellow and blue rim, placed on a white marbled surface. The cake has four visible layers: the bottom layer is dark and crumbly, likely a chocolate crust; above it is a thick creamy layer with small bits of chocolate or nuts mixed in, light beige in color; on top of that is a smooth, dark chocolate layer; and the cake is finished with whipped cream dollops and sprinkled with golden crunchy bits. In the background, the rest of the cake is visible with the same layers and whipped cream decorations around the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is ideal to make a day in advance. It needs several hours or overnight to chill and set properly for the best texture and flavor.

What is a water bath and why is it used?

A water bath is when you place the cheesecake pan inside a larger pan filled with hot water during baking. It helps regulate the temperature, promoting even cooking and preventing cracks in the cheesecake.