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

Scale

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

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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.