If you have a sweet tooth that craves the perfect balance of creamy, crunchy, and chocolaty, then the Butterfinger Cheesecake Recipe will become your new obsession. This dessert brings together the luscious texture of classic cheesecake with the irresistible crunch and peanut butter-chocolate flavor of Butterfinger candy bars, creating a truly unforgettable treat. Whether you’re impressing guests or indulging yourself, this cheesecake is a showstopper that’s surprisingly easy to make and will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Butterfinger Cheesecake Recipe. Each component plays a special role, from the buttery graham cracker crust that provides a crunchy foundation to the velvety cream cheese filling and indulgent chocolate ganache topping. Let’s dive into the essentials!
- Graham cracker crumbs: The perfect base with a slight sweetness and subtle crunch.
- Granulated sugar: Sweetens both the crust and the filling for that balanced dessert flavor.
- Unsalted butter (melted): Binds the crust ingredients and adds a rich, creamy texture.
- Cream cheese (softened): The creamy heart of the cheesecake, giving it that classic tangy richness.
- Eggs: They add structure and help the cheesecake set beautifully.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
- Sour cream: Brings a luscious smoothness and mild tartness to the filling.
- Heavy cream: Makes the filling rich and helps create the silky ganache topping.
- Butterfinger candy bars (chopped): The star ingredient—crunchy peanut butter and chocolate chunks that add texture and unforgettable flavor.
- Semisweet chocolate chips: Key for making the rich chocolate ganache topping.
How to Make Butterfinger Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and mixing the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form a compact crust. Bake it for about 10 minutes until it’s set and slightly golden, then let it cool while you prepare the filling.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese until luscious and smooth. Gradually add the sugar and mix well, then beat in the eggs one at a time, making sure each is fully incorporated. Stir in the vanilla extract, sour cream, and heavy cream for that creamy, silky texture. Finally, fold in 1 1/4 cups of chopped Butterfinger candy bars to add delightful bursts of peanut butter and chocolate in every bite.
Step 3: Bake the Cheesecake
Pour the filling over your cooled crust, smoothing out the top with care. Bake the cheesecake for 55 to 65 minutes, or until the center is just set but still slightly jiggly—that’s how you know it will have that perfect creamy finish. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour to prevent cracks. Once out of the oven, allow it to cool completely at room temperature before refrigerating it for at least 4 hours, or better yet, overnight.
Step 4: Add the Decadent Topping
To make the chocolate ganache topping, heat 1/2 cup of heavy cream until warm but not boiling, then pour it over the semisweet chocolate chips in a bowl. Let it sit for a couple of minutes so the chocolate softens, then stir until smooth and glossy. Pour this ganache over the chilled cheesecake and sprinkle the remaining chopped Butterfinger bars on top. Chill the cheesecake for 15 to 20 minutes to let the topping set before slicing.
How to Serve Butterfinger Cheesecake Recipe
Garnishes
Enhance your cheesecake by garnishing with extra Butterfinger pieces for added crunch and visual appeal. You can also drizzle some caramel sauce or a light dusting of cocoa powder to complement the peanut butter and chocolate flavors. Fresh raspberries or mint leaves offer a pop of color and a hint of freshness that balances the richness beautifully.
Side Dishes
Serve your Butterfinger Cheesecake alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add cool creaminess. A cup of strong coffee or a rich dark roast pairs wonderfully with the sweetness, making each bite even more satisfying. For a festive touch, a small bowl of fresh berries offers a bright contrast that guests will appreciate.
Creative Ways to Present
For a show-stopping presentation, try serving individual cheesecake jars layered with ganache and crushed Butterfinger on top. Alternatively, slice the cheesecake into neat squares and serve on vintage dessert plates with gold forks for an elegant vibe. You can also create a layered trifle using crushed cheesecake pieces, whipped cream, and chopped candy bars for a fun twist on this beloved recipe.
Make Ahead and Storage
Storing Leftovers
Your Butterfinger Cheesecake will keep beautifully in the refrigerator for up to 3 days when stored in an airtight container. Make sure to cover it tightly to prevent the cheesecake from absorbing any fridge odors and to keep the ganache topping nice and smooth. Letting it chill fully before storing helps maintain the perfect texture.
Freezing
If you want to make this cheesecake in advance, it freezes incredibly well. Wrap it securely in plastic wrap and then aluminum foil to protect against freezer burn, and freeze for up to 2 months. When ready to serve, thaw overnight in the refrigerator to keep the cheesecake’s creamy consistency intact.
Reheating
Cheesecake is best enjoyed cold or at room temperature, so reheating is generally not necessary. If you prefer a slightly softer texture, let the cheesecake sit at room temperature for 10 to 15 minutes before slicing, which lets the flavors shine without losing its delightful creaminess.
FAQs
Can I use other candy bars instead of Butterfinger?
Absolutely! While Butterfinger adds a unique crunchy peanut butter and chocolate flavor, feel free to experiment with similar crunchy candy bars like Heath or Skor to put your own spin on this recipe.
Do I need a springform pan for this cheesecake?
A springform pan is highly recommended because it makes removing the cheesecake easier and helps maintain its beautiful shape. If you don’t have one, you can try using a regular round pan but line it well to prevent damage when removing.
Can I make this cheesecake gluten-free?
Definitely! Swap out the graham cracker crumbs for gluten-free graham crackers or use crushed gluten-free cookies to keep the crust safe for those avoiding gluten.
Why is my cheesecake cracking on top?
Cracking usually happens if the oven temperature is too high or the cheesecake cools too quickly. Baking at a gentle temperature and allowing the cheesecake to cool slowly in the oven helps prevent cracks. Running a knife around the edges after baking can also reduce cracking.
How do I get a smooth, creamy filling every time?
Make sure your cream cheese is fully softened before mixing, and beat it thoroughly to remove lumps. Adding eggs one at a time and not overmixing after adding them will keep the texture silky and smooth.
Final Thoughts
This Butterfinger Cheesecake Recipe is truly one of those desserts that feels like a celebration in every slice. From the buttery crust and creamy filling to the irresistible crunch of candy bars and glossy chocolate topping, it ticks all the boxes for a memorable dessert. I encourage you to give this recipe a try—you’ll soon see why it’s a beloved favorite that brings joy with every forkful.
Print
Butterfinger Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy Butterfinger Cheesecake combines the classic smooth texture of traditional cheesecake with the sweet crunch of Butterfinger candy bars. Featuring a buttery graham cracker crust, a luscious cream cheese filling swirled with chopped Butterfinger pieces, and a decadent chocolate ganache topping sprinkled with more Butterfinger candy, this dessert is a perfect indulgence for chocolate and peanut butter lovers. Easy to prepare with step-by-step baking instructions, it’s ideal for special occasions or anytime you crave a delightful candy bar-inspired treat.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 1/4 cups chopped Butterfinger candy bars
For the Topping
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped Butterfinger candy bars
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust, then remove from oven and allow to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, continuing to beat until fully combined. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and heavy cream, beating until the mixture is smooth. Gently fold in the chopped Butterfinger candy pieces to evenly distribute them throughout the filling.
- Bake the cheesecake: Pour the prepared filling over the cooled crust, smoothing the top evenly. Bake in the preheated oven for 55 to 65 minutes, or until the center is just set and slightly jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool in the oven for one hour, then remove and cool completely at room temperature before refrigerating.
- Chill the cheesecake: Refrigerate the cheesecake for at least 4 hours or overnight to achieve firm, clean slices.
- Prepare the topping: Heat heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over semisweet chocolate chips in a bowl and let sit for 2 minutes. Stir gently until smooth and glossy ganache forms.
- Assemble the topping: Pour the chocolate ganache evenly over the chilled cheesecake, then sprinkle the remaining chopped Butterfinger candy bars on top. Return to the refrigerator for 15 to 20 minutes to allow the ganache to set before slicing and serving.
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
- For neat slices, make sure the cheesecake is fully chilled; run a knife under hot water and wipe dry before each cut.
- This cheesecake can be prepared up to 2 days in advance and stored in the refrigerator, making it perfect for planning ahead.
