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Butterfinger Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 60 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This decadent Butterfinger Cheesecake combines a creamy, smooth cream cheese filling with the crunchy, peanut buttery flavor of Butterfinger candy bars. The graham cracker crust adds a buttery base, while the rich filling is studded with chopped Butterfinger pieces for a delightful texture contrast. Perfect for holiday celebrations or any special occasion, this American-style dessert is both visually impressive and irresistibly delicious.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 ½ cups chopped Butterfinger candy bars, divided

Topping (optional)

  • Whipped cream
  • Extra Butterfinger pieces

Instructions

  1. Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a compact crust layer. Bake for 10 minutes, then remove and let it cool slightly.
  2. Mix the cream cheese batter: In a large bowl, beat the softened cream cheese until smooth and creamy using a mixer. Gradually add 1 cup granulated sugar and continue beating until fully combined and smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the batter is smooth and homogenous.
  3. Add Butterfinger pieces: Gently fold in 1 cup of the chopped Butterfinger candy bars into the cream cheese mixture, spreading them evenly throughout the batter.
  4. Assemble and bake: Pour the batter over the pre-baked crust in the springform pan, smoothing the top evenly with a spatula. Bake at 325°F for 55 to 65 minutes, or until the edges appear set but the center still jiggles slightly when the pan is gently shaken.
  5. Cool the cheesecake: Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour; this gradual cooling helps prevent cracks. Afterward, transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours or overnight for best results.
  6. Serve: Before serving, optionally top the cheesecake with whipped cream and sprinkle the remaining chopped Butterfinger pieces on top for extra crunch and decoration. Slice into 12 pieces and enjoy.

Notes

  • Use room-temperature ingredients for a smooth batter and to avoid lumps.
  • Do not overmix the batter to minimize cracking and ensure a creamy texture.
  • Gradual cooling inside the oven helps reduce cracks on the cheesecake surface.
  • A water bath (bain-marie) is optional but can help achieve even baking and prevent cracks.

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