Introduction

This Butterfinger Cheesecake combines creamy, peanut buttery cheesecake with crunchy Butterfinger candy pieces for a delightful treat. Topped with rich chocolate ganache and fluffy peanut butter whipped cream, it’s a show-stopping dessert perfect for any occasion.

A slice of cheesecake with three layers sits on a white plate over a white marbled surface. The base is a dark, crumbly cookie crust, supporting a thick middle layer of creamy, light tan cheesecake speckled with small chocolate and brown bits. The top layer is a smooth, dark chocolate glaze sprinkled with crushed toffee pieces. On top, there are two small swirls of white whipped cream near the back edge. In the background, part of the whole cheesecake is visible with the same layers, slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) Oreo crumbs
4 tbsp (56g) salted butter, melted
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
3/4 cup (173g) sour cream, room temperature
1/2 cup (140g) peanut butter
1 tsp vanilla extract
4 large eggs, room temperature
1 1/2 cups (12 fun sized bars) chopped Butterfingers
6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream (for ganache)
3/4 cup heavy whipping cream (for whipped cream)
1/2 cup (58g) powdered sugar
2 tbsp (35g) peanut butter (for whipped cream)
1/4 tsp vanilla extract (for whipped cream)
Chopped Butterfingers (for topping)

Instructions

Step 1: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
Step 2: Combine Oreo crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom of the springform pan to form the crust.
Step 3: Bake the crust for 10 minutes, then remove and set aside to cool. Wrap the outside of the pan with aluminum foil to protect from water in the water bath, then set aside.
Step 4: Reduce oven temperature to 300°F (148°C). Chop Butterfingers and set aside.
Step 5: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined. Scrape down the bowl sides to ensure an even mix.
Step 6: Add sour cream, peanut butter, and vanilla extract; mix on low speed until combined.
Step 7: Add eggs one at a time, mixing slowly after each addition. Scrape down bowl sides as needed.
Step 8: Fold in chopped Butterfingers gently.
Step 9: Pour cheesecake batter evenly over the cooled crust.
Step 10: Place the springform pan in a larger pan. Add warm water to the larger pan until it reaches halfway up the springform sides, without touching the foil edge.
Step 11: Bake for 1 hour 25 minutes. The center should be set but still slightly jiggly.
Step 12: Turn off the oven and leave the door closed for 30 minutes to continue cooking slowly.
Step 13: Crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
Step 14: Remove cheesecake from oven and water bath. Refrigerate for 5-6 hours or overnight until firm.
Step 15: Remove the cheesecake from the springform pan and place on a serving plate.
Step 16: To make ganache, place chocolate chips in a heatproof bowl.
Step 17: Heat 1/2 cup heavy cream until it just begins to boil, then pour over chocolate. Let sit 2-3 minutes, then whisk smooth.
Step 18: Spread ganache evenly over the cheesecake.
Step 19: For whipped cream, combine 3/4 cup heavy cream, powdered sugar, peanut butter, and vanilla extract in a large bowl. Whip on high until stiff peaks form.
Step 20: Using a piping bag fitted with your preferred tip, pipe shells or rosettes of whipped cream around the cheesecake edge.
Step 21: Sprinkle chopped Butterfingers over the whipped cream and ganache for garnish.
Step 22: Refrigerate until ready to serve. Enjoy within 3-4 days for best taste.

Tips & Variations

Use room temperature ingredients to ensure a smooth, crack-free cheesecake.
Wrap the springform pan tightly with foil to prevent water from seeping in during the water bath.
For extra crunch, gently fold in some chopped peanuts along with the Butterfingers.
Try swapping Oreo crust for a graham cracker crust if you prefer a different base flavor.
If you prefer less sweetness, reduce the sugar slightly in the batter.

Storage

Store the cheesecake covered in the refrigerator for up to 3-4 days. Keep it tightly wrapped to prevent it from absorbing other fridge odors. For best texture, bring to room temperature for 15-20 minutes before serving. Reheating is not recommended as it may affect the cheesecake’s texture.

How to Serve

A round dessert with four visible layers sits on a white plate with a scalloped edge on a white marbled surface. The bottom layer is a crumbly dark chocolate crust. Above it is a thick, creamy beige layer with small chocolate and caramel pieces mixed inside. The third layer is a shiny, smooth dark chocolate glaze that evenly covers the cream layer’s top. The top layer has a piped white cream border decorated with small caramel crumbs, and the center is covered with a generous sprinkle of crushed caramel and chocolate bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Butterfingers instead of fun-sized bars?

Yes, simply chop the regular-sized Butterfingers into small pieces to get the same texture and flavor throughout the cheesecake.

Why should I use a water bath when baking the cheesecake?

A water bath helps regulate the oven temperature and provides moisture, which prevents cracks and ensures a smooth, creamy cheesecake texture.

Butterfinger Cheesecake Recipe

Print Recipe

★★★★★

5 from 66 reviews

This decadent Butterfinger Cheesecake features a rich creamy peanut butter and cream cheese filling studded with chopped Butterfingers, set atop a crisp Oreo crust. Topped with a silky chocolate ganache and peanut butter whipped cream, it’s a crowd-pleasing dessert perfect for special occasions or indulgent treats.

Author: Elias
Prep Time: 25 minutes
Cook Time: 1 hour 35 minutes
Total Time: 7 hours (includes chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 1/4 cups (302g) Oreo crumbs
4 tbsp (56g) salted butter, melted

Cheesecake Filling

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all purpose flour
3/4 cup (173g) sour cream, room temperature
1/2 cup (140g) peanut butter
1 tsp vanilla extract
4 large eggs, room temperature
1 1/2 cups (12 fun sized bars) chopped Butterfingers

Chocolate Ganache

6 oz semi-sweet chocolate chips
1/2 cup heavy whipping cream

Peanut Butter Whipped Cream

3/4 cup heavy whipping cream
1/2 cup (58g) powdered sugar
2 tbsp (35g) peanut butter
1/4 tsp vanilla extract

Topping

Chopped Butterfingers (for garnish)

Instructions

Prepare Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine Oreo crumbs and melted butter. Press mixture firmly into the bottom of the springform pan. Bake the crust for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect from water bath moisture, then set aside.
Prepare Cheesecake Batter: Reduce oven temperature to 300°F (148°C). Chop Butterfingers and set aside. In a large bowl, beat cream cheese, sugar, and flour on low speed until fully combined and smooth, minimizing air incorporation. Scrape down bowl sides. Add sour cream, peanut butter, and vanilla extract; mix on low speed until well combined. Add eggs one at a time, mixing slowly after each addition, scraping down sides as needed. Stir in chopped Butterfingers.
Assemble and Bake Cheesecake: Pour cheesecake batter evenly over cooled crust. Place springform pan inside a larger pan and add warm water to the outer pan halfway up the sides of the springform pan, ensuring water does not reach the top foil edge. Bake for 1 hour 25 minutes; the center should be set but still slightly jiggly. Turn off the oven and keep the door closed for 30 minutes to allow gentle cooking. Then crack the oven door open slightly and leave for another 30 minutes to slowly cool and prevent cracking. Remove the cheesecake from the oven and water bath, then refrigerate for at least 5-6 hours or overnight until fully firm.
Make Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream until just boiling and pour over the chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Pour the ganache evenly over the chilled cheesecake and spread into an even layer.
Prepare Peanut Butter Whipped Cream: In a large mixing bowl, combine 3/4 cup heavy cream, powdered sugar, peanut butter, and vanilla extract. Whip on high speed until stiff peaks form. Fill a piping bag fitted with a decorative tip (such as Ateco #844) and pipe shells of whipped cream around the edge of the cheesecake.
Garnish and Serve: Sprinkle chopped Butterfingers over the top of the cheesecake. Refrigerate until ready to serve. Best enjoyed within 3-4 days when stored covered in the refrigerator.

Notes

Use room temperature ingredients (cream cheese, eggs, sour cream) for a smoother cheesecake batter and to prevent curdling.
Be careful not to overmix the batter to avoid cracks.
The water bath creates a moist oven environment that helps the cheesecake bake evenly and prevents cracking.
Allowing the cheesecake to cool gradually inside the oven reduces the risk of cracks on the surface.
Wrap the springform pan in foil well to prevent water from seeping into the crust during baking.
Use a piping bag with a decorative tip to make elegant whipped cream designs, but this is optional.
Chopped Butterfingers on top add a nice crunchy texture contrast to the creamy cheesecake.
Store covered in the fridge and consume within 3-4 days for best freshness.

Keywords: Butterfinger cheesecake, peanut butter cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, no crack cheesecake, dessert recipe