Why Make This Recipe
Butterfinger Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the crunchy, peanut-buttery goodness of Butterfinger candy bars. This treat is perfect for any occasion, whether it’s a birthday celebration, a holiday gathering, or just a special evening at home. The combination of flavors creates a rich and satisfying dessert that anyone with a sweet tooth will love. It’s a guaranteed crowd-pleaser that will impress your family and friends, and it’s surprisingly easy to make!
How to Make Butterfinger Cheesecake
Making Butterfinger Cheesecake is simple and fun! Just follow these easy steps, and you’ll have a delicious dessert that everyone will appreciate.
Ingredients:
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1 cup chopped Butterfinger bars
- 1/2 cup chocolate chips (for garnish)
Directions:
Preheat the Oven: Start by preheating your oven to 325°F (160°C). This ensures that your cheesecake bakes evenly and thoroughly.
Prepare the Crust: In a mixing bowl, combine the crushed graham crackers and melted butter. Mix well until the crumbs are fully coated in butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake this crust for about 10 minutes, then take it out of the oven and let it cool completely.
Make the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese until it becomes smooth. Gradually add in the granulated sugar and vanilla extract. Continue to mix until everything is well combined.
Add the Eggs: Take the three large eggs and add them one at a time to the cream cheese mixture, mixing well after each addition. This step helps to ensure a smooth and creamy filling.
Incorporate Sour Cream and Butterfinger: Once the eggs are fully mixed in, fold in the sour cream. This adds a nice tanginess to the cheesecake. Finally, gently fold in the chopped Butterfinger bars until they are evenly distributed throughout the mixture.
Combine and Bake: Pour the cheesecake filling over the cooled graham cracker crust. To ensure there are no air bubbles in the cheesecake, tap the pan gently on the counter. Bake for 55-60 minutes, or until the cheesecake is set but has a slight jiggle in the center.
Cool in the Oven: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool in this way for about an hour. This helps to prevent the cheesecake from cracking due to sudden temperature changes. After an hour, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, or ideally overnight.
Prepare the Topping: When you’re ready to serve, whip the heavy cream until stiff peaks form. Spread this whipped cream over the top of the chilled cheesecake. For a decorative touch, sprinkle additional chopped Butterfinger pieces and chocolate chips on top.
Serve: Finally, slice the cheesecake and serve to your guests. Enjoy the delightful combination of flavors and textures!
How to Serve Butterfinger Cheesecake
Butterfinger Cheesecake is best served chilled, straight from the refrigerator. You can garnish each slice with extra whipped cream, chocolate chips, and additional Butterfinger pieces for an appealing presentation. Serve the cheesecake with a cup of coffee or a glass of milk, as both pair well with the sweet and creamy flavors of this dessert. It’s also delightful with fresh fruit on the side for a burst of freshness.
How to Store Butterfinger Cheesecake
To store your Butterfinger Cheesecake, keep it in the refrigerator covered with plastic wrap or in an airtight container. It will stay fresh for about 5-7 days. If you want to freeze the cheesecake, cut it into slices, wrap each slice tightly in plastic wrap, and place them in a freezer-safe container. This way, you can enjoy a slice whenever you’re craving something sweet! When you’re ready to eat a frozen slice, simply thaw it in the refrigerator overnight.
Tips to Make Butterfinger Cheesecake
Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you start mixing. This will help create a smoother filling without lumps.
Don’t Overmix: When adding the eggs, fold them in gently. Overmixing can incorporate too much air, which may cause cracking during baking.
Bake in Water Bath: For a smoother texture and to help prevent cracking, you can bake your cheesecake in a water bath. To do this, wrap the outside of the springform pan in aluminum foil and place it in a larger baking pan filled with hot water before placing it in the oven.
Cool Gradually: Allowing the cheesecake to cool gradually in the oven helps prevent cracks. Be patient with this step—it makes a big difference!
Crush the Graham Crackers Finely: Use finely crushed graham crackers to ensure your crust holds together well. You can use a food processor for a quick and easy method.
Variation
If you’re looking to switch things up, there are a few variations you can try:
Candy Bar Swaps: Instead of Butterfinger bars, you can use other favorite candy bars such as Snickers, Reese’s, or Milky Way for a different flavor profile.
Add Peanut Butter: For an extra peanut butter boost, mix in some smooth peanut butter into the cream cheese filling. This rich flavor will complement the Butterfinger pieces perfectly.
Chocolate Crust: For a chocolatey twist, replace the graham cracker crust with crushed chocolate cookies mixed with melted butter.
FAQs
Can I make Butterfinger Cheesecake ahead of time?
Yes! Butterfinger Cheesecake can be made ahead of time and stored in the refrigerator for up to a week. It actually tastes better after a day or two as the flavors have more time to meld together.
Can I use light cream cheese instead of regular?
You can use light cream cheese, but be aware that it may affect the texture and richness of the cheesecake. Regular cream cheese provides a thicker and creamier texture.
Can I freeze Butterfinger Cheesecake?
Yes, you can freeze Butterfinger Cheesecake. Make sure to wrap it well in plastic wrap or aluminum foil to prevent freezer burn, and it will stay good for up to 2 months. Thaw it in the refrigerator before serving.
By following this detailed guide, you can enjoy a delicious slice of homemade Butterfinger Cheesecake that will impress everyone at the table. Happy baking!
Print
Butterfinger Cheesecake
- Total Time: 315 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining creamy cheesecake and crunchy Butterfinger bars, perfect for any occasion.
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1 cup chopped Butterfinger bars
- 1/2 cup chocolate chips (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed graham crackers and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the granulated sugar and vanilla extract. Mix until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the sour cream and chopped Butterfinger bars until evenly distributed.
- Pour the cheesecake filling over the cooled crust, tapping the pan to remove air bubbles. Bake for 55-60 minutes until set but slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Then chill in the refrigerator for at least 4 hours, ideally overnight.
- Whip the heavy cream until stiff peaks form and spread over the top of the cheesecake. Garnish with additional chopped Butterfinger and chocolate chips.
- Slice and serve chilled.
Notes
Store leftovers covered in the refrigerator for 5-7 days or freeze slices tightly wrapped for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg