Description
An incredible ultimate recipe for Butterfinger Cheesecake, combining creamy cheesecake with the crunchy, distinctive flavor of Butterfinger candy bars. This dessert is easy to make, perfect for any occasion, and visually stunning.
Ingredients
Scale
- For the Crust:
- 1 ¾ cups crushed graham crackers
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 6 fun-size Butterfinger candy bars, chopped
- For Topping:
- 2 fun-size Butterfinger candy bars, crushed
- Whipped cream (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then allow to cool.
- In a large bowl, beat the cream cheese with an electric mixer until smooth.
- Add the granulated sugar and vanilla extract, mixing until combined.
- Add each egg, one at a time, blending well after each addition until fully incorporated.
- Mix in the sour cream until the filling is creamy and smooth.
- Gently fold in the chopped Butterfinger candy bars until evenly distributed in the filling.
- Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top.
- Bake for 50-60 minutes. The cheesecake should be set around the edges but slightly jiggly in the center.
- Remove the cheesecake from the oven and let it cool at room temperature for about an hour.
- Refrigerate the cheesecake for at least 2.5 to 3 hours or overnight to fully set.
- Once chilled, remove the springform pan and place the cheesecake on a serving plate.
- Top with crushed Butterfinger candy bars and whipped cream if desired.
Notes
- Use room temperature ingredients for a creamier consistency.
- Crush Butterfingers into small, uniform pieces but avoid powdering them completely for even distribution.
- When adding eggs, mix until just combined to maintain a light and airy cheesecake.
- For gluten-free, use gluten-free graham crackers.
- Can be made a day ahead.
- For clean cuts, dip a sharp knife in hot water, wipe dry, and cut. Repeat for each slice.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 350 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg