Description
Indulge in this rich and creamy Butterfinger Cheesecake recipe featuring a buttery graham cracker crust, smooth cream cheese filling mixed with crunchy Butterfinger candy pieces, and an optional whipped topping for extra decadence. Perfect for any dessert craving, this American classic combines chocolate, peanut butter, and cheesecake in one delightful treat.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the filling:
- 3 packages (8 oz each) cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups chopped Butterfinger candy bars
For the topping (optional):
- 1 cup whipped topping or whipped cream
- ½ cup chopped Butterfinger candy bars
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and allow to cool.
- Make the filling: In a large mixing bowl, use an electric mixer to beat softened cream cheese and sugar until smooth and creamy. Add sour cream and vanilla extract, mixing well to combine. Add eggs one at a time, beating on low speed just until incorporated to avoid overmixing. Gently fold in the chopped Butterfinger pieces to distribute evenly throughout the batter.
- Assemble and bake: Pour the cream cheese filling over the cooled crust and smooth the surface. Bake in the preheated oven for 50 to 60 minutes, or until the center slightly jiggles when gently shaken but the edges are set. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill the cheesecake: Transfer the cooled cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Add topping and serve: Before serving, spread whipped topping or whipped cream evenly over the cheesecake and sprinkle with additional chopped Butterfinger candy bars for garnish and extra crunch.
Notes
- Using a water bath can help bake the cheesecake more evenly and reduce the chance of cracking.
- This cheesecake can be made 1–2 days in advance and kept refrigerated to maximize flavor.
- For clean, neat slices, dip your knife in hot water and wipe it clean between cuts.
