Butterfinger Cheesecake Oreo Ganache (Print-Friendly Version)
Creamy cheesecake with Oreo crust, Butterfinger candy, and chocolate ganache for an irresistible treat.
# Ingredients:
→ Crust
01 -
2 1/4 cups Oreo crumbs
02 -
4 tbsp salted butter, melted
→ Filling
03 -
24 oz cream cheese, room temperature
04 -
1 cup sugar
05 -
3 tbsp all-purpose flour
06 -
3/4 cup sour cream, room temperature
07 -
1/2 cup peanut butter
08 -
1 tsp vanilla extract
09 -
4 large eggs, room temperature
10 -
1 1/2 cups chopped Butterfingers
→ Ganache
11 -
6 oz semi-sweet chocolate chips
12 -
1/2 cup heavy whipping cream
→ Whipped Cream
13 -
3/4 cup heavy whipping cream
14 -
1/2 cup powdered sugar
15 -
2 tbsp peanut butter
16 -
1/4 tsp vanilla extract
→ Garnish
17 -
Chopped Butterfingers
# Steps:
01 -
Mix Oreo crumbs with melted butter, press into the bottom of the pan. Bake at 325°F (163°C) for 10 minutes. Prepare a water bath for later use.
02 -
Beat cream cheese, sugar, and flour until smooth. Add sour cream, peanut butter, and vanilla extract. Incorporate eggs one at a time, then fold in chopped Butterfingers. Pour the filling over the prepared crust and place in the water bath. Bake at 300°F (149°C) for 1 hour and 25 minutes.
03 -
Heat heavy cream until hot but not boiling. Pour over chocolate chips, let sit for a few minutes, and stir until smooth. Spread over the cooled cheesecake.
04 -
Whip heavy cream, powdered sugar, peanut butter, and vanilla extract until stiff peaks form. Decorate cheesecake with whipped cream and chopped Butterfingers.
05 -
Refrigerate cheesecake for at least 4 hours or overnight before serving.
# Notes:
01 -
Refrigerating the cheesecake ensures proper texture and flavor.