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Butterfinger Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://tastygenius.com/butterfinger-cheesecake-recipe/