Indulge in This Creamy Butterfinger Cheesecake
Imagine a cozy evening, the warmth of freshly baked treats wafting through your kitchen, as the enchanting scent of cream cheese, crunchy Butterfingers, and velvety chocolate fills the air. Butterfinger Cheesecake has a special place in my heart, reminding me of my childhood when my mom would whip up sweet delights, serving them at family gatherings with a smile. Each bite of this cheesecake is like a delightful hug, blending the rich creaminess of cheesecake with that irresistible Butterfinger crunch—pure comfort on a plate.
This Butterfinger Cheesecake is not just a dessert; it’s an experience. Ideal for a cozy gathering or a quiet night in, this recipe is perfect for when you’re craving something sweet and nostalgic. Whether it’s a holiday celebration or a simple family dinner, this creamy fall dessert is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Irresistibly Creamy: This cheesecake boasts a rich, smooth texture that melts in your mouth and leaves you wanting more.
- Decadent Flavors: With layers of cream cheese and peanut butter sprinkled with crunchy Butterfinger pieces, each bite is an explosion of flavors.
- Crowd-Pleasing Delight: Perfect for gatherings, everyone will be asking for seconds after tasting this delicious treat.
- Easy to Make: You don’t need to be a professional baker; this straightforward recipe makes creating this dessert a joy.
- Fun and Customizable: You can add your special twist to make this cheesecake uniquely yours.
Ingredients You’ll Need for Butterfinger Cheesecake
To embark on this delightful journey of flavors, gather the following ingredients:
- 2 1/4 cups (302g) Oreo crumbs
- 4 tbsp (56g) salted butter, melted
- 24 ounces (678g) cream cheese, at room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream, at room temperature
- 1/2 cup (140g) peanut butter
- 1 tsp vanilla extract
- 4 large eggs, at 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 garnish
Let’s Make It Together
Follow these simple steps to create your Butterfinger Cheesecake masterpiece:
For the Crust
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to ensure easy serving.
- In a medium bowl, combine the Oreo crumbs and melted butter, mixing until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
For the Cheesecake
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until creamy and smooth.
- Gradually add the sugar while continuing to mix, followed by the all-purpose flour. Mix until well incorporated.
- Add the sour cream, peanut butter, and vanilla extract, then beating until combined.
- Add the eggs one at a time, mixing on low speed. Be careful not to overmix. Gently fold in the chopped Butterfingers.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake for 55-60 minutes or until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about an hour.
- Remove from the oven and refrigerate for at least 4 hours, or overnight for the best results.
To Decorate the Cheesecake
- In a small saucepan over low heat, combine the semi-sweet chocolate chips and 1/2 cup of heavy whipping cream. Stir until melted and smooth.
- Drizzle the chocolate ganache over the chilled cheesecake, allowing it to drip down the sides.
- In a separate bowl, whip the remaining 3/4 cup of heavy whipping cream with the powdered sugar, peanut butter, and vanilla extract until soft peaks form.
- Pipe or spread the whipped cream over the top of the cheesecake and sprinkle with extra chopped Butterfingers.
Fun Ways to Customize It
- Chocolate Swirl: Add a chocolate swirl by mixing melted chocolate into the cheesecake batter for an extra rich flavor.
- Nutty Surprise: Incorporate finely chopped nuts like pecans or walnuts for an added crunchy texture.
- Caramel Drizzle: For an indulgent twist, drizzle some caramel sauce over the top before serving.
- Raspberry Bliss: Top with fresh raspberries for a touch of brightness and acidity that beautifully contrasts the sweetness.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: This cheesecake can be made a day in advance to deepen the flavors and ease your serving stress.
- Room Temperature Ingredients: Ensure all cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
- Slicing Secrets: Warm your knife under hot water and dry it before slicing to get clean, beautiful slices.
- Storage Suggestions: Store covered in the refrigerator for up to 5 days, but it’s so delicious, it’s unlikely to last that long!
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice
- Calories: Approximately 480
- Carbs: 45g
- Sugar: 32g
- Fat: 33g
- Protein: 7g
- Sodium: 320mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This cheesecake is perfect for making ahead of time—just store it in the refrigerator.
Can I use different ingredients?
Yes! Feel free to substitute with different candy bars or nut butters based on your preference.
How do I store leftovers?
Cover and store leftovers in the refrigerator for up to 5 days.
How long does it last?
If properly stored, this delightful cheesecake lasts about 5 days in the fridge.
A Cozy Closing Note
This Butterfinger Cheesecake is more than just a decadent dessert; it’s a shared moment of joy that brings back sweet memories and creates new ones. The creamy texture and crunch of Butterfingers come together beautifully, making it a treat that everyone can enjoy. Save this Butterfinger Cheesecake to your favorite Pinterest board so it’s ready when you need a cozy treat!
Happy baking, friends!
Creamy Butterfinger Cheesecake
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich, creamy cheesecake with crunchy Butterfinger pieces, perfect for gatherings and nostalgic moments.
Ingredients
- 2 1/4 cups (302g) Oreo crumbs
- 4 tbsp (56g) salted butter, melted
- 24 ounces (678g) cream cheese, at room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream, at room temperature
- 1/2 cup (140g) peanut butter
- 1 tsp vanilla extract
- 4 large eggs, at 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 (for topping)
- 1/2 cup (58g) powdered sugar
- 2 tbsp (35g) peanut butter (for topping)
- 1/4 tsp vanilla extract (for topping)
- Chopped Butterfingers for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to ensure easy serving.
- Combine the Oreo crumbs and melted butter in a medium bowl, mixing until the crumbs resemble wet sand.
- Press the mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
- Beat the cream cheese with an electric mixer on medium speed until creamy and smooth.
- Add the sugar while continuing to mix, followed by the all-purpose flour. Mix until well incorporated.
- Add the sour cream, peanut butter, and vanilla extract, then beat until combined.
- Add the eggs one at a time, mixing on low speed. Be careful not to overmix. Gently fold in the chopped Butterfingers.
- Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- Bake for 55-60 minutes or until the edges are set but the center still jiggles slightly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about an hour.
- Refrigerate for at least 4 hours, or overnight for the best results.
- In a small saucepan over low heat, combine the semi-sweet chocolate chips and 1/2 cup of heavy whipping cream. Stir until melted and smooth.
- Drizzle the chocolate ganache over the chilled cheesecake, allowing it to drip down the sides.
- Whip the remaining 3/4 cup of heavy whipping cream with the powdered sugar, peanut butter, and vanilla extract until soft peaks form.
- Pipe or spread the whipped cream over the top of the cheesecake and sprinkle with extra chopped Butterfingers.
Notes
Store covered in the refrigerator for up to 5 days. Warm your knife before slicing for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg
