Butterfinger Cheesecake
Indulge in the ultimate dessert experience with this creamy Butterfinger Cheesecake, a masterpiece that combines rich, velvety cheesecake with the irresistible crunch of Butterfinger candy bars. Featuring a buttery graham cracker crust, a luscious filling studded with chopped Butterfinger pieces, and a crown of freshly whipped cream topped with crushed candy, this cheesecake is a dream come true for candy lovers. The recipe uses a water bath technique to achieve a perfectly baked, crack-free texture, and it’s finished with a chill time that enhances its decadent flavor. Perfect for special occasions or as a show-stopping weekend treat, this Butterfinger Cheesecake is easy to make yet impressive enough to wow any crowd!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Sugar (for cheesecake filling)
- 1.5 teaspoons Vanilla extract
- 3 large Eggs
- 1 cup Sour cream
- 1.5 cups Butterfinger candy bars, chopped
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cup Butterfinger candy bars, crushed (for topping)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside in a double layer of heavy-duty aluminum foil to prevent water from seeping in during baking.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to press it firmly, then set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy, about 2-3 minutes. Mix in the vanilla extract.
Add the eggs one at a time, mixing until just incorporated after each addition. Avoid overmixing to prevent cracks in the cheesecake.
Gently fold in the sour cream and 1.5 cups of chopped Butterfinger candy bars until evenly distributed.
Pour the cheesecake batter over the crust in the springform pan and smooth the top with a spatula.
Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the side of the springform pan.
Bake in the preheated oven for 65-75 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and slightly crack the oven door. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes.
Remove the cheesecake from the oven and water bath. Run a knife around the edges of the pan to loosen the cheesecake and allow it to cool completely at room temperature before refrigerating for at least 4 hours or overnight.
In a medium bowl, whip the heavy whipping cream and powdered sugar together until stiff peaks form.
Top the chilled cheesecake with the whipped cream and sprinkle the remaining 0.5 cup of crushed Butterfinger candy bars over the top for decoration.
Slice and serve this delicious Butterfinger Cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 419 mg | 18% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 43.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
