BUTTERFINGER CHEESECAKE
Indulge in the decadent delight of Butterfinger Cheesecake, a heavenly dessert that combines the creamy richness of cheesecake with the irresistible crunch of Butterfinger candy bars. This recipe is a perfect fusion of sweet and savory flavors, sure to satisfy any sweet tooth and impress your guests.
Why Make Butterfinger Cheesecake
Butterfinger Cheesecake offers a delightful twist on traditional cheesecake, infusing it with the beloved flavor of Butterfinger candy bars. With its velvety texture, rich cream cheese filling, and crunchy candy bar topping, this dessert is a true crowd-pleaser. Whether you’re celebrating a special occasion or simply craving a delicious treat, this cheesecake is sure to be a hit.
How to Make Butterfinger Cheesecake
- Prepare the Crust: Crush chocolate wafer cookies into fine crumbs and mix with melted butter. Press the mixture onto the bottom and up the sides of a 9-inch springform pan.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth. Blend in heavy cream and vanilla extract. Add eggs one at a time, mixing until just combined. Fold in chopped Butterfinger candy bar pieces.
- Bake the Cheesecake: Pour the cheesecake batter into the prepared pan and tap it gently against the countertop to release air bubbles. Bake at 325°F for 60-70 minutes, until the center is almost set.
- Cool and Chill: Turn off the oven and let the cheesecake cool inside for an hour with the door cracked open. Then, remove it from the oven and cool completely on a wire rack. Refrigerate for 4-8 hours or overnight until firm.
- Add Toppings: Sprinkle remaining Butterfinger candy bar pieces over the cheesecake and drizzle with butterscotch topping.
- Serve and Enjoy: Slice and serve your delicious Butterfinger Cheesecake, refrigerating any leftovers for up to 5 days.
Serving Suggestions
Serve Butterfinger Cheesecake on its own for a decadent dessert experience, or pair it with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. You can also garnish each slice with additional chopped nuts or chocolate sauce for added flavor and flair.
Storage Info
Store any leftover Butterfinger Cheesecake in the refrigerator, covered with plastic wrap or foil, for up to 5 days. For longer storage, you can freeze the cheesecake by wrapping it tightly in plastic wrap and aluminum foil or placing it in an airtight container. Thaw in the refrigerator before serving.
Some Techniques or Tips
- Ensure the cream cheese is softened to room temperature to achieve a smooth and creamy texture.
- Use a food processor to easily crush the chocolate wafer cookies into fine crumbs for the crust.
- To prevent cracks in the cheesecake, avoid overmixing the batter and be careful not to overbake it.
- For added convenience, you can make the cheesecake ahead of time and refrigerate it overnight before serving.
FAQs about Butterfinger Cheesecake
- Can I use a different type of candy bar for this recipe? Yes, you can experiment with other candy bars or mix-ins to create unique flavor combinations. Try using Snickers, Reese’s Peanut Butter Cups, or Heath bars for delicious variations.
- Can I make this cheesecake gluten-free? Yes, you can use gluten-free chocolate wafer cookies or graham crackers to make the crust, and ensure that all other ingredients are gluten-free.
- Can I omit the butterscotch topping? While the butterscotch topping adds extra flavor and sweetness to the cheesecake, you can omit it if desired or substitute it with caramel sauce or chocolate ganache for a different twist.
Recipe Card
Butterfinger Cheesecake
Equipment
- Food Processor
- 9-inch Springform Pan
- Electric Hand Mixer
Ingredients
- 2 cups chocolate wafer crumbs (can substitute with chocolate wafers, chocolate animal crackers, chocolate graham crackers, or Oreo cookies)
- 1/3 cup melted butter
- 32 ounces cream cheese, softened to room temperature
- 1 cup sugar
- 3 tablespoons heavy whipping cream
- 1 1/2 teaspoons vanilla extract
- 5 large eggs, at room temperature
- 13.5 ounces Butterfinger candy bars (3 full-size bars or 10 fun-size bars), chopped
- 1 Butterfinger candy bar (full-size) or 3 fun-size Butterfinger candy bars for topping, chopped
- 2 tablespoons butterscotch ice cream topping
Instructions
- Crush the chocolate wafer cookies into fine crumbs using a food processor. Stir in the melted butter and mix until well combined. Spray a 9-inch springform pan with cooking spray. Press the cookie crumb mixture onto the bottom and up the sides of the pan. Set aside.
- In a large bowl, combine the softened cream cheese and sugar. Beat with an electric hand mixer until smooth and creamy. Blend in the heavy cream and vanilla extract, making sure to scrape down the sides of the bowl.
- Mix in the eggs, one at a time, at the lowest speed until just combined. Fold in the chopped Butterfinger candy bar pieces by hand.
- Pour the cheesecake batter into the prepared pan. Gently tap the pan against the countertop a few times to release any air bubbles. Bake in a preheated oven at 325°F for 60-70 minutes or until the center is almost set.
- Once the cheesecake is set, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for one hour. Remove the pan from the oven and run a butter knife carefully around the edge to loosen the cheesecake. Finish cooling on a wire rack or countertop until it reaches room temperature. Refrigerate for 4-8 hours or overnight until firm.
- Sprinkle the remaining Butterfinger candy bar pieces over the cheesecake and drizzle with butterscotch topping. Refrigerate any leftovers for up to 5 days. Enjoy your delicious Butterfinger Cheesecake!
