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Recipe Card
Butterfinger Cheesecake
This Butterfinger Cheesecake is a decadent treat that combines creamy cheesecake with the irresistible flavor of Butterfinger candy bars. With a chocolate wafer crust and a rich cheesecake filling studded with chopped Butterfinger pieces, it's sure to satisfy any sweet tooth.
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Servings: 12 slices
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!
Notes
For best results, make sure all ingredients are at room temperature before starting, and avoid overmixing the cheesecake batter to prevent cracking.
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