Description
This rich and creamy Butterfinger cheesecake is a perfect blend of smooth peanut butter filling, crunchy Butterfinger pieces, and a decadent Oreo cookie crust. Topped with caramel and chocolate drizzle, this dessert is a must-try for candy and cheesecake lovers alike!
Ingredients
Scale
For the Crust:
- 2 cups Oreo cookie crumbs
- 5 tbsp unsalted butter, melted
For the Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup peanut butter
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup sour cream
- 1 cup crushed Butterfinger pieces
For the Topping:
- ¼ cup caramel sauce
- ¼ cup melted chocolate
- ½ cup crushed Butterfinger pieces
Instructions
-
Prepare the Crust:
- Preheat oven to 325°F (163°C).
- Mix Oreo crumbs with melted butter until combined.
- Press mixture into a 9-inch springform pan. Bake for 10 minutes, then let cool.
-
Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add peanut butter and mix until well incorporated.
- Mix in eggs one at a time, followed by vanilla extract and sour cream.
- Gently fold in crushed Butterfinger pieces.
-
Bake the Cheesecake:
- Pour filling over the cooled crust and smooth the top.
- Place a pan of hot water on the bottom oven rack to create steam.
- Bake at 300°F (150°C) for 60 minutes, or until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
-
Chill & Add Toppings:
- Transfer cheesecake to the fridge and chill for at least 4 hours (overnight is best).
- Drizzle caramel and melted chocolate over the top.
- Sprinkle additional Butterfinger pieces before serving.
Notes
- For clean slices, heat a knife under hot water, dry it, and slice.
- If you want extra crunch, reserve some Butterfinger pieces and add them just before serving.
- Cheesecake stores well for 5 days in the fridge or up to 2 months in the freezer.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: American