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Butterfinger Cheesecake Recipe

Butterfinger Cheesecake Recipe
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★★★★★

4.8 from 30 reviews

This Butterfinger Cheesecake is a decadent dessert combining a crunchy Oreo crust with a creamy peanut butter-infused cheesecake filling studded with chopped Butterfinger bars. Topped with a rich chocolate ganache and peanut butter whipped cream garnished with more Butterfinger pieces, this luxurious cheesecake is perfect for special occasions and peanut butter lovers.

Ingredients

Scale

Crust

  • 2 ¼ cups (302g) Oreo crumbs
  • 4 tbsp (56g) salted butter, melted

Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all-purpose flour
  • ¾ cup (173g) sour cream, room temperature
  • ½ cup (140g) peanut butter
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature
  • 1 ½ cups (12 fun-sized bars) chopped Butterfingers

Chocolate Ganache

  • 6 oz semi-sweet chocolate chips
  • ½ cup heavy whipping cream

Peanut Butter Whipped Cream

  • ¾ cup heavy whipping cream
  • ½ cup (58g) powdered sugar
  • 2 tbsp (35g) peanut butter
  • ¼ tsp vanilla extract
  • Chopped Butterfingers for garnish

Instructions

  1. Make the crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides. Combine Oreo crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom of the pan to form an even crust layer. Bake for 10 minutes, then remove and allow to cool. Wrap the outside of the pan with foil to prepare it for a water bath in the next step.
  2. Prepare the cheesecake filling: Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla extract, mixing until combined. Incorporate the eggs one at a time, mixing gently to maintain a light texture. Fold in the chopped Butterfingers carefully. Pour the batter evenly over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath for even baking. Bake for approximately 1 hour and 25 minutes, or until the cheesecake is set but still slightly jiggly in the center. Turn off the oven and let the cheesecake rest inside for 30 minutes. Then crack the oven door open and let it continue to rest for another 30 minutes. Remove the cheesecake from the oven, unwrap the foil, and refrigerate for 5 to 6 hours or preferably overnight to fully set.
  3. Make the ganache: Place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy whipping cream until it just begins to boil, then pour it directly over the chocolate chips. Let sit for 2 to 3 minutes to allow the chocolate to melt. Whisk gently until the mixture is smooth and glossy. Spread the ganache evenly over the chilled cheesecake.
  4. Whip the topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, peanut butter, and vanilla extract until stiff peaks form. Using a piping bag fitted with a star tip, pipe the peanut butter whipped cream around the edge of the cheesecake. Garnish with additional chopped Butterfingers for a final touch.

Notes

  • Using room temperature ingredients ensures a smooth, lump-free cheesecake batter.
  • Be careful not to overbake the cheesecake; it should be slightly jiggly in the center to prevent cracking.
  • Wrap the springform pan in foil securely to avoid water leaking into the crust during the water bath.
  • Allow the cheesecake to chill overnight for the best texture and flavor development.
  • You can substitute Oreo crumbs with other chocolate cookie crumbs if desired.
  • Store leftover cheesecake in the refrigerator tightly covered for up to 4 days.

Nutrition

Keywords: Butterfinger cheesecake, peanut butter cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, peanut butter whipped cream

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