Description
A rich and indulgent Butterfinger Cheesecake featuring a chocolate cookie crust, creamy cream cheese filling studded with crunchy Butterfinger candy pieces, and topped with chocolate syrup and whipped cream. This classic American dessert combines the perfect blend of chocolate, peanut butter, and creamy textures for a crowd-pleasing treat.
Ingredients
Scale
Crust
- 24 chocolate sandwich cookies, crushed
- 6 tbsp unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
- 1 ½ cups Butterfinger candy bars, chopped (divided)
Topping
- Chocolate syrup, for drizzling
- Whipped cream, for garnish
- Remaining chopped Butterfinger pieces, for sprinkling
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix the crushed chocolate cookies with the melted butter until the mixture holds together. Press this firmly into the bottom of a greased 9-inch springform pan. Bake the crust for about 8-10 minutes until set, then remove from the oven and allow it to cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer. Add the granulated sugar and brown sugar, mixing until fully incorporated. Beat in the eggs one at a time, mixing just until combined after each addition to avoid overmixing. Stir in vanilla extract, sour cream, and heavy cream until the batter is smooth.
- Fold in Butterfinger pieces: Gently fold in most of the chopped Butterfinger candy bars, keeping some pieces aside for topping later.
- Assemble and bake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for approximately 55-65 minutes, or until the center is just set and has a slight jiggle when the pan is gently shaken.
- Cool the cheesecake: Turn the oven off and crack open the oven door. Let the cheesecake cool gradually inside the oven for about an hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, until fully chilled and firm.
- Serve: Before serving, drizzle the top with chocolate syrup, add whipped cream dollops, and sprinkle the remaining Butterfinger pieces for added crunch and decoration.
Notes
- Avoid overmixing the batter after adding the eggs to prevent cracks in the cheesecake surface.
- For clean slices, use a sharp knife dipped in warm water and wiped clean between each cut.
- Make sure the crust is fully cooled before adding the filling to avoid sogginess.
- Using full-fat cream cheese and heavy cream ensures a creamy texture.
- Chilling the cheesecake overnight improves flavor and texture.
