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Butterfinger Cheesecake Recipe

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★★★★★

4.9 from 80 reviews

This Butterfinger Cheesecake combines a rich, creamy peanut butter and cream cheese filling studded with crunchy Butterfinger pieces atop a buttery Oreo crust. Topped with a silky chocolate ganache and peanut butter whipped cream, this decadent dessert is perfect for candy bar lovers seeking a luscious, indulgent treat.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) Oreo crumbs
  • 4 tbsp (56g) salted butter, melted

Cheesecake Filling

  • 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

Chocolate Ganache

  • 6 oz semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream

Peanut Butter Whipped Cream

  • 3/4 cup heavy whipping cream
  • 1/2 cup (58g) powdered sugar
  • 2 tbsp (35g) peanut butter
  • 1/4 tsp vanilla extract

Topping

  • Chopped Butterfingers for garnish

Instructions

  1. Prepare Crust: Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides to prevent sticking.
  2. Mix Crust Ingredients: In a small bowl, combine Oreo crumbs and melted butter until evenly mixed. Press the crumb mixture firmly into the bottom of the springform pan to form an even crust layer.
  3. Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool while you prepare the filling.
  4. Prepare for Water Bath: Cover the outside of the springform pan with aluminum foil to protect it from water during baking. Set aside.
  5. Reduce Oven Temperature: Lower oven temperature to 300°F (148°C) for baking the cheesecake.
  6. Chop Butterfingers: Finely chop 1 1/2 cups of Butterfinger bars and set aside for incorporation into the batter.
  7. Mix Cream Cheese Base: In a large bowl, beat cream cheese, sugar, and flour on low speed until completely smooth and well combined. Scrape down the sides of the bowl to ensure even mixing and minimize air incorporation to prevent cracks.
  8. Add Sour Cream, Peanut Butter, and Vanilla: Blend in sour cream, peanut butter, and vanilla extract on low speed until fully integrated.
  9. Add Eggs: Add eggs one at a time, mixing slowly after each addition and scraping the bowl sides as needed to combine thoroughly.
  10. Incorporate Butterfingers: Gently fold the chopped Butterfingers into the cheesecake batter.
  11. Pour Batter into Crust: Transfer the cheesecake batter evenly over the cooled crust in the springform pan.
  12. Prepare Water Bath: Place the springform pan inside a larger pan. Pour warm water into the larger pan, filling it halfway up the side of the springform pan without submerging the top foil edge to create a moisture-controlled baking environment.
  13. Bake Cheesecake: Bake the cheesecake for 1 hour and 25 minutes. The center should be set but still slightly jiggly to the touch.
  14. Initial Cooling in Oven: Turn off the oven and keep the door closed for 30 minutes to allow gentle residual cooking and cooling.
  15. Slow Cooling: Crack the oven door open and let the cheesecake cool inside for another 30 minutes to help prevent cracks.
  16. Remove and Chill: Remove the springform pan from the water bath and oven. Refrigerate the cheesecake for at least 5-6 hours or overnight until firm.
  17. Remove from Pan: Carefully release and remove the cheesecake from the springform pan and place it on a serving plate.
  18. Prepare Chocolate Ganache: Place the chocolate chips in a heatproof bowl. Heat 1/2 cup heavy whipping cream in the microwave until just boiling, then pour over the chocolate chips. Let sit 2-3 minutes, then whisk until smooth and glossy.
  19. Apply Ganache: Pour the ganache over the top of the cheesecake and spread evenly to cover.
  20. Make Peanut Butter Whipped Cream: In a large mixing bowl, combine 3/4 cup heavy whipping cream, powdered sugar, peanut butter, and vanilla extract. Whip on high speed until stiff peaks form.
  21. Decorate Cheesecake: Fill a piping bag fitted with your favorite tip (such as Ateco #844) with the whipped cream and pipe decorative shells around the cheesecake’s edge.
  22. Top with Butterfinger Pieces: Sprinkle chopped Butterfinger pieces over the whipped cream and cheesecake as garnish.
  23. Final Chill: Refrigerate the cheesecake until ready to serve. For best flavor and texture, cover well and consume within 3-4 days.

Notes

  • Using room temperature ingredients helps achieve a smooth cheesecake batter.
  • Low mixing speeds minimize air incorporation and prevent cracks on the cheesecake surface.
  • Water bath baking ensures even temperature and prevents cracking.
  • Slow cooling inside the oven reduces the risk of top cracks.
  • Make sure to cover the springform pan with foil tightly to avoid water leaks during the water bath.
  • For best results, chill cheesecake overnight to fully set and develop flavors.
  • Chocolate ganache can be made in advance and refrigerated; rewarm gently before use.
  • Use fun-sized Butterfinger bars for best texture in the cheesecake.

Keywords: Butterfinger cheesecake, peanut butter cheesecake, chocolate ganache cheesecake, candy bar cheesecake, baked cheesecake, dessert recipe

Find it online: https://servedbynora.com/butterfinger-cheesecake-recipe/