Save
Butterfinger cheesecake brings together everything I adore about both classic rich cheesecake and my love for crunchy candy bars. When you want the drama of a showstopping dessert but the comfort of familiar flavors from childhood Halloween hauls this recipe delivers buttery Oreo crust creamy peanut butter and the unmistakable crunch of Butterfingers all topped with silky chocolate ganache.
Ingredients
- Oreo crumbs: Use classic chocolate sandwich cookies for a dark chocolatey base choose ones with plenty of filling for a moist crust
- Salted butter: Adds richness while helping the crust hold together make sure it is fresh for the best flavor
- Cream cheese: Always go for full fat and make sure it is truly room temperature for a smooth filling
- Sugar: Keeps the cheesecake mellow and sweet opt for fine granulated for easy blending
- All purpose flour: Stabilizes the filling and keeps it tender sift to remove lumps
- Sour cream: Brings tang and lightness pick thick high quality sour cream for best results
- Peanut butter: Creamy peanut butter is ideal here avoid natural types that separate
- Vanilla extract: Rounds out flavors use real vanilla for depth
- Eggs: Large eggs at room temperature prevent curdling and ensure even baking
- Chopped Butterfingers: The star ingredient use fresh full size bars and chop just before adding for best crunch
- Semi sweet chocolate chips: Choose good quality chocolate for a glossy ganache
- Heavy whipping cream: Rich creamy liquid for both ganache and whipped cream aim for 36 percent fat content
- Powdered sugar: Sweetens and stabilizes whipped cream sift before using to avoid lumps
- Additional peanut butter and vanilla extract: for extra flavor in the whipped cream
- Extra chopped Butterfingers for garnish: just before serving
Step by Step Instructions
- Prepare the Crust:
- Crush chocolate sandwich cookies with their filling in a food processor or sturdy bag until finely ground. Combine with melted salted butter until the crumbs are evenly coated and resemble wet sand. Firmly press this mixture into the bottom of a nine inch springform pan making a smooth even layer. Bake at three hundred twenty five degrees Fahrenheit for ten minutes then set aside to cool. Prepare a water bath by wrapping the pan’s base with foil.
- Make the Cheesecake Filling:
- Beat softened cream cheese granulated sugar and flour together on medium low until absolutely smooth and creamy scraping down the bowl as needed. Blend in sour cream creamy peanut butter and vanilla extract mixing gently until completely incorporated. Add eggs one at a time on low speed only just until each disappears to avoid overmixing. Fold in one and a half cups of fresh chopped Butterfingers with a rubber spatula. Pour this luscious batter over the baked crust and smooth the top.
- Bake in a Water Bath:
- Place the springform set inside a larger roasting pan and carefully fill the outer pan with hot water halfway up the springform. Bake at three hundred degrees Fahrenheit for one hour and twenty five minutes. The edges should look set but the center should still have a slight wobble when gently shaken.
- Cool and Chill:
- Once baked turn off the oven crack the door and let the cake gradually cool for one hour. Remove from the water bath peel off foil then run a knife around the rim to loosen. Chill uncovered in the refrigerator at least four hours or preferably overnight.
- Make Chocolate Ganache:
- Warm heavy cream just to steaming on the stove or in the microwave but do not let it boil. Pour the hot cream over chocolate chips in a bowl and wait a minute before stirring gently until completely melted and smooth. Spread the glossy ganache evenly over fully cooled cheesecake using an offset spatula.
- Whip Cream and Decorate:
- Beat cold heavy cream powdered sugar creamy peanut butter and vanilla extract together on high until very stiff peaks form. Pipe or dollop over the ganache layer and scatter extra chopped Butterfingers on top right before serving.
Save
Peanut butter is my absolute favorite touch here because it makes the entire cheesecake taste like a creamier version of a Butterfinger bar. The first time I made this with my younger sister we ended up eating half straight from the pan at midnight it was that irresistible.
Storage Tips
Keep the cheesecake refrigerated at all times until ready to serve. I use an airtight cake carrier or tightly wrapped pan to keep it from drying out or picking up fridge odors. You can freeze leftover slices by wrapping well in plastic and foil store flat and simply thaw overnight in the refrigerator for a last minute treat.
Ingredient Substitutions
If you cannot find Butterfingers substitute your favorite peanut butter chocolate candy bars like Clark Bar or Fifth Avenue for a similar crunchy effect. Feel free to swap Oreo crumbs for any crisp chocolate cookie. For a nut free version simply omit the peanut butter and pick a nut free candy bar.
Serving Suggestions
This cheesecake stands tall on its own just slice with a hot clean knife for perfect edges. Add a drizzle of homemade caramel or extra melted chocolate if you really want to impress. I love making it for birthday parties or as an upgrade to the classic holiday dessert table.
Save
Cultural Context
Fusing candy with cheesecake is a true American diner tradition. Butterfinger bars have been around since the 1920s and their unique crispiness pairs perfectly with dreamy rich cheesecakes for that nostalgic feel that makes everyone smile at first bite.
Recipe FAQs
- → Can I use a different candy bar instead of Butterfingers?
Yes, you can substitute with other crunchy candy bars like Heath or Snickers for a unique twist.
- → How do I prevent cracks in the cheesecake?
Baking in a water bath and allowing gradual cooling help create a smooth, crack-free texture.
- → Can I use a different crust instead of Oreo cookies?
Absolutely! Graham cracker crumbs or chocolate wafer cookies also work well as a base.
- → How long does the cheesecake need to chill?
It should be refrigerated for at least 4 hours, but overnight chilling gives the best results.
- → Can peanut butter be omitted from the filling or topping?
The peanut butter enhances flavor and texture, but it can be left out for a milder taste.