Butterfinger Cheesecake Recipe

If you have a serious sweet tooth and a love for indulgent desserts, the Butterfinger Cheesecake is an absolute dream come true. Imagine a decadent cheesecake infused with creamy peanut butter, studded with crunchy Butterfinger pieces, all resting on a rich Oreo crust. Topped with luscious chocolate ganache and dreamy peanut butter whipped cream, this dessert is a perfect balance of creamy, crunchy, and chocolatey goodness that will captivate every bite. Whether for a special occasion or a weekend treat, this Butterfinger Cheesecake is one of those recipes you’ll find yourself reaching for again and again, never failing to impress friends and family alike.

this Recipe

Ingredients You’ll Need

Getting the ingredients right is key to nailing the perfect balance of flavors and textures in the Butterfinger Cheesecake. Each component plays an important role, from the crunchy Oreo crust to the smooth peanut butter filling and the rich ganache topping.

• Oreo crumbs (2 ¼ cups): Provides a chocolatey and sturdy base with a satisfying crunch.
• Salted butter (4 tbsp, melted): Binds the crust and adds a hint of savory richness.
• Cream cheese (24 oz, room temperature): The creamy backbone of the cheesecake that creates its signature texture.
• Sugar (1 cup): Sweetens the filling perfectly without overpowering the peanut butter flavor.
• All-purpose flour (3 tbsp): Helps stabilize the filling for a smooth and firm finish.
• Sour cream (¾ cup, room temperature): Adds tanginess and moisture for a luscious, velvety bite.
• Peanut butter (½ cup): Infuses rich, nutty flavor throughout the cheesecake.
• Vanilla extract (1 tsp): Enhances the depth of flavors in the filling.
• Eggs (4 large, room temperature): Provide structure and richness, making the cake bake evenly.
• Chopped Butterfingers (1 ½ cups): Add delightful crunch and bursts of buttery candy bar flavor inside the cheesecake.
• Semi-sweet chocolate chips (6 oz): Used in the decadent ganache topping.
• Heavy whipping cream (½ cup for ganache; ¾ cup for whipped cream): Gives the ganache richness and the whipped cream its airy texture.
• Powdered sugar (½ cup): Sweetens the peanut butter whipped cream topping to perfection.
• Peanut butter (2 tbsp for topping): Adds extra nutty flavor to the whipped cream garnish.

How to Make Butterfinger Cheesecake

Step 1: Prepare the Oreo Crust

Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine the Oreo crumbs with melted salted butter, mixing until fully incorporated. Press this mixture evenly into the bottom of a 9-inch springform pan lined with parchment paper. Don’t forget to grease the sides! Bake the crust for 10 minutes to set it, then let it cool. Wrap the outside of the pan in foil carefully—it’s important for the upcoming water bath baking step to prevent leaks.

Step 2: Make the Cheesecake Filling

Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until wonderfully smooth and lump-free. Beat in the sour cream, peanut butter, and vanilla extract to add creaminess and that signature nutty flavor. Next, add the eggs one at a time, mixing gently to avoid incorporating too much air. Fold in the chopped Butterfingers carefully, ensuring even distribution without overmixing. Pour this heavenly mixture into the cooled crust.

Step 3: Bake Using a Water Bath

Place your springform pan inside a larger baking dish or roasting pan and pour hot water halfway up the outside of the cheesecake pan. This water bath method ensures gentle, even baking and prevents cracking. Bake for 1 hour and 25 minutes until the center is just slightly jiggly but mostly set. Turn off the oven and let the cheesecake rest inside for 30 minutes before cracking the door open and letting it rest an additional 30 minutes. This slow cooling step helps maintain that creamy, crack-free top. Afterward, unwrap the foil and refrigerate the cheesecake for 5 to 6 hours or overnight for the best texture.

Step 4: Create the Chocolate Ganache

While your cheesecake chills, stir up an ultra-rich chocolate ganache. Place the semi-sweet chocolate chips in a heatproof bowl. Gently heat the heavy cream just to a boil, then pour over the chocolate chips. Let the mixture sit untouched for 2 to 3 minutes to soften the chocolate, then whisk until silky smooth. Spread this ganache evenly over the chilled cheesecake for a glossy, decadent topper that pairs beautifully with the peanut butter filling.

Step 5: Whip the Peanut Butter Topping

In a clean bowl, beat together the heavy whipping cream, powdered sugar, peanut butter, and vanilla extract until stiff peaks form. This whipped cream is light, fluffy, and bursting with peanut butter flavor, making it the perfect finishing touch. Pipe the peanut butter whipped cream around the edges of your cheesecake using a star tip for an elegant look. Finish off by sprinkling chopped Butterfinger pieces over the top for extra crunch and visual appeal.

How to Serve Butterfinger Cheesecake

Garnishes

Adding the right garnishes can elevate your Butterfinger Cheesecake from delicious to show-stopping. Extra chopped Butterfingers on top provide a satisfying crunch and visual pop. You could also drizzle a little caramel sauce or sprinkle some flaky sea salt to contrast the sweetness beautifully. Fresh raspberries or strawberries work wonders too, adding a burst of color and a hint of tart freshness.

Side Dishes

This cheesecake is so rich and flavorful that it pairs well with simple, complementary sides. A scoop of vanilla bean ice cream or lightly sweetened whipped cream balances the dense, nutty intensity. For a refreshing contrast, try serving it alongside a crisp green salad with citrus vinaigrette or some fresh fruit salad. These lighter sides keep the overall dessert experience well-rounded and satisfying.

Creative Ways to Present

Presentation can make this already incredible Butterfinger Cheesecake even more memorable. Try serving individual slices on pretty dessert plates garnished with edible flowers or fresh mint leaves. You could also offer mini cheesecakes in mason jars for a charming, portable treat at gatherings. For added drama, gently torch the whipped cream topping just before serving to create a lightly caramelized crust and depth of flavor everyone will admire.

Make Ahead and Storage

Storing Leftovers

Leftover Butterfinger Cheesecake should be refrigerated tightly covered in plastic wrap or stored in an airtight container. It will stay fresh and creamy for up to 5 days. Keeping it cold ensures the peanut butter flavor remains vibrant and the cheesecake stays perfectly firm without drying out.

Freezing

This cheesecake freezes wonderfully if you want to prepare it ahead of time. Wrap the whole cheesecake or individual slices tightly with plastic wrap and then foil for extra protection. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator. The texture remains silky and the flavors stay deliciously intact after freezing.

Reheating

Since the Butterfinger Cheesecake is best enjoyed chilled, reheating is typically unnecessary. However, if you prefer a slightly softer texture, let slices sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving as it can melt the ganache and whipped cream, altering the cheesecake’s texture and presentation.

FAQs

Can I use a different crust for the Butterfinger Cheesecake?

Absolutely! While the Oreo crust adds a chocolaty crunch, you can swap it for graham cracker crumbs or even crushed pretzels if you want a bit of salty contrast. Just be sure to adjust the butter amount to achieve a firm crust.

Is peanut butter essential in this cheesecake?

Peanut butter is a star ingredient that gives this cheesecake its distinctive flavor. If you have a peanut allergy, try substituting with almond butter or sunflower seed butter, though the final taste will differ from the original Butterfinger Cheesecake.

How do I avoid cracks on the cheesecake surface?

The water bath baking technique is the best way to prevent cracks by providing moist heat and gentle cooking. Also, avoid overmixing the batter and allow the cheesecake to cool gradually inside the oven as described in the recipe.

Can I make the peanut butter whipped cream in advance?

Yes, you can whip the peanut butter cream a few hours ahead and keep it refrigerated. Just give it a quick whisk before piping if it loses a bit of volume. Avoid making it too far in advance to maintain its fluffy texture.

What’s the best way to chop Butterfinger bars for the filling?

Use a sharp knife to chop the Butterfinger bars into small but chunky pieces. You want enough texture to enhance every bite without pieces that are too large and heavy, which can make the cheesecake uneven.

Final Thoughts

There is something truly magical about the Butterfinger Cheesecake that makes it a must-try for anyone who loves rich, creamy, and crunchy desserts. Every step of making this cheesecake is rewarding, and the results are unforgettable. Whether you’re celebrating a special moment or simply indulging yourself, this dessert delivers pure happiness on a plate. I can’t wait for you to try it and see why it’s become such a beloved favorite!