Description
Butterfinger Cheesecake delivers rich peanut butter and chocolate indulgence with a creamy texture that melts in your mouth. Chocolate graham cracker crust and crushed Butterfinger bars provide irresistible crunch, making this dessert a perfect treat for chocolate and cheesecake enthusiasts.
Ingredients
Scale
Butterfinger Cheesecake Ingredients:
Main Ingredients:
- 24 ounces (680 grams) cream cheese, room temperature
- 1 cup (200 grams) sugar
- 4 large eggs, room temperature
- 1 ½ cups chopped Butterfingers
Crust Ingredients:
- 2 ¼ cups (280 grams) Oreo crumbs
- 4 tablespoons (60 grams) salted butter, melted
Additional Filling and Topping Ingredients:
- ½ cup (120 grams) peanut butter
- ¾ cup (180 grams) sour cream, room temperature
- 3 tablespoons (24 grams) all-purpose flour
- 1 teaspoon vanilla extract
- 6 ounces (170 grams) semi-sweet chocolate chips
- ½ cup (120 milliliters) heavy whipping cream
- ¾ cup (180 milliliters) heavy whipping cream
- ½ cup (60 grams) powdered sugar
- 2 tablespoons (30 grams) peanut butter
- ¼ teaspoon vanilla extract
- Chopped Butterfingers (for garnish)
Instructions
- Craft a crisp foundation by pulverizing Oreo cookies into fine crumbs, then merge with melted butter, pressing firmly into a 9-inch springform pan. Bake the crust at 325°F (163°C) for 10 minutes to create a sturdy base, then prepare a water bath for the subsequent baking process.
- In a spacious mixing bowl, whip cream cheese until silky smooth, gradually incorporating granulated sugar and all-purpose flour. Gently fold in sour cream, creamy peanut butter, and pure vanilla extract until thoroughly combined.
- Introduce eggs one at a time, stirring minimally to maintain a velvety texture. Carefully fold in roughly chopped Butterfinger candy bars, ensuring even distribution throughout the cheesecake batter.
- Transfer the luscious filling into the pre-baked crust, situating the springform pan within the prepared water bath. Bake at 300°F (149°C) for approximately 1 hour and 25 minutes, until the center remains slightly jiggly but set.
- After baking, remove from the oven and allow the cheesecake to cool completely at room temperature. Meanwhile, create a luxurious ganache by heating heavy cream until steaming, then pouring over premium dark chocolate chips, stirring until glossy and smooth.
- Drizzle the ganache evenly across the cooled cheesecake, allowing it to cascade gracefully over the surface. Whip an additional heavy cream with powdered sugar, a dollop of peanut butter, and vanilla extract until stiff peaks form.
- Artfully pipe the whipped cream around the cheesecake’s perimeter, then generously sprinkle crushed Butterfinger pieces for a dramatic, tempting garnish.
- Refrigerate the assembled cheesecake for a minimum of 4 hours, preferably overnight, to allow flavors to meld and texture to set perfectly. Slice with a warm knife and serve chilled for maximum indulgence.
Notes
- Crush Oreos finely for a smooth, even crust that provides a delicious chocolate base for the creamy cheesecake.
- Use room temperature ingredients to ensure a silky, lump-free filling that blends perfectly and bakes evenly.
- Create a water bath by wrapping the springform pan in aluminum foil to prevent water seepage and ensure gentle, even baking.
- Chop Butterfingers into small pieces so they distribute evenly throughout the cheesecake, creating bursts of candy flavor in every bite.
- Cool the cheesecake completely before adding ganache to prevent melting and ensure a smooth, glossy chocolate topping.
- Refrigerate for at least 4 hours to allow the cheesecake to set completely and develop rich, harmonious flavors.
- Prep Time: 45 minutes
- Cook Time: 2 hours 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 521 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 145 mg