Description
Indulge in the rich and creamy Butterfinger Cheesecake, a delightful dessert combining a buttery graham cracker crust, smooth cream cheese filling studded with chopped Butterfinger candy bars, and a light whipped cream topping garnished with more Butterfinger pieces. Perfect for any special occasion or sweet treat craving.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ cups chopped Butterfinger candy bars
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ½ cup chopped Butterfinger candy bars
Instructions
- Prepare crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove and set aside to cool.
- Make filling: In a large mixing bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Blend in sour cream, eggs, and vanilla extract until just combined, being careful not to overmix. Gently fold in chopped Butterfinger candy bars. Pour filling into cooled crust and smooth top.
- Bake cheesecake: Bake for 55–65 minutes, or until center is just set and slightly jiggly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove from oven and refrigerate for at least 4 hours or overnight to set fully.
- Prepare topping: Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over chilled cheesecake and sprinkle with remaining chopped Butterfinger candy bars.
Notes
- For cleaner and easier slicing, dip your knife in warm water and wipe clean between cuts.
- This cheesecake freezes well without the whipped topping. Wrap tightly and freeze for up to 2 months.
