Description
This luscious Butterfinger Cheesecake combines a creamy, rich cream cheese filling with crunchy Butterfinger candy pieces for a delightful texture contrast. Nestled on a buttery graham cracker crust, this American dessert is perfect for celebrations or a special treat, topped with whipped cream and more Butterfinger candy for extra indulgence.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups chopped Butterfinger candy bars, divided
Topping
- 1/2 cup heavy cream
- Optional: additional chopped Butterfinger or chocolate drizzle for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well then firmly press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue beating until light in texture. Mix in the sour cream, vanilla extract, and salt until fully incorporated.
- Add the eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined to avoid overmixing.
- Fold in Butterfinger candy: Gently fold in 1 cup of the chopped Butterfinger pieces to distribute evenly throughout the filling.
- Bake the cheesecake: Pour the filling over the cooled crust and smooth the top. Bake for 55 to 65 minutes, or until the center is set but still slightly jiggly. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Prepare the topping: Before serving, whip the heavy cream to stiff peaks. Spread or pipe the whipped cream over the top of the chilled cheesecake.
- Garnish and serve: Decorate with the remaining chopped Butterfinger pieces and, if desired, drizzle with chocolate for an extra decadent finish. Slice cleanly with a wiped knife for perfect servings.
Notes
- Use room temperature ingredients to ensure a smooth and creamy batter.
- The cheesecake can be made a day ahead and stored in the refrigerator overnight.
- For neat slices, wipe the knife clean between each cut to prevent crumb buildup.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
