Butterfinger Cheesecake

Indulge in the delightful fusion of chocolate, peanut butter, and cheesecake with this tantalizing Butterfinger Cheesecake recipe. Perfect for satisfying your sweet tooth cravings, this dessert promises a symphony of flavors and textures that will elevate any occasion. Let’s dive into the creation of this decadent treat!


  • Oreo Crumbs (2 1/4 cups)
  • Salted Butter, melted (4 tbsp)
  • Cream Cheese, room temperature (24 oz)
  • Sugar (1 cup)
  • All-Purpose Flour (3 tbsp)
  • Sour Cream, room temperature (3/4 cup)
  • Peanut Butter (1/2 cup)
  • Vanilla Extract (1 tsp)
  • Large Eggs, room temperature (4)
  • Chopped Butterfingers (1 1/2 cups)
  • Semi-Sweet Chocolate Chips (6 oz)
  • Heavy Whipping Cream (for ganache, 1/2 cup)
  • Heavy Whipping Cream (for whipped cream, 3/4 cup)
  • Powdered Sugar (1/2 cup)
  • Peanut Butter (2 tbsp)
  • Vanilla Extract (1/4 tsp)
  • Chopped Butterfingers (for garnish)


  1. Begin by preparing the crust. Mix Oreo crumbs with melted butter, press the mixture into the pan, and bake at 325°F for 10 minutes. Ensure it’s ready for a water bath.
  2. For the filling, beat cream cheese, sugar, and flour until smooth and creamy. Add sour cream, peanut butter, and vanilla extract, then incorporate the eggs one by one. Gently fold in the chopped Butterfingers. Pour the mixture into the prepared crust.
  3. Bake the cheesecake at 300°F in a water bath for approximately 1 hour and 25 minutes, or until set. Allow it to cool completely.
  4. Meanwhile, prepare the ganache by pouring hot cream over the semi-sweet chocolate chips. Stir until smooth and spread the ganache over the cooled cheesecake.
  5. For the whipped cream topping, whip the heavy whipping cream, powdered sugar, peanut butter, and vanilla extract until stiff peaks form. Decorate the cheesecake with the whipped cream and additional chopped Butterfingers for an irresistible finish.
See also  Zucchini Patties


  • Ensure all dairy ingredients are at room temperature to achieve a smooth and creamy texture in the cheesecake filling.
  • Be careful not to overmix the cheesecake batter to avoid incorporating excess air, which can lead to cracks during baking.
  • Use a water bath while baking to help prevent the cheesecake from cracking and ensure even cooking.
  • Allow the cheesecake to cool completely before adding the ganache and whipped cream topping for optimal results.
  • Customize the garnish with extra chopped Butterfingers or drizzles of chocolate for an extra decadent touch.

With its rich layers of Oreo crust, creamy peanut butter cheesecake filling, and luscious ganache topping, this Butterfinger Cheesecake is a true delight for any dessert lover. Whether you’re hosting a special gathering or simply treating yourself to a sweet indulgence, this recipe promises to impress with its irresistible combination of flavors and textures. Enjoy each decadent slice and savor the deliciousness of this homemade masterpiece!

  1. Can I use a different type of cookie for the crust instead of Oreos?
  • Absolutely! While Oreos provide a rich chocolatey flavor for the crust, you can experiment with other cookies such as graham crackers or chocolate wafer cookies. Simply crush the cookies and mix them with melted butter to create a sturdy and flavorful crust base for your cheesecake.
  1. How can I prevent my cheesecake from cracking during baking?
  • Cracking is a common concern when baking cheesecakes. To minimize the risk, ensure that all your dairy ingredients are at room temperature before mixing the batter. Additionally, avoid overmixing the batter as excess air can cause cracking. Baking the cheesecake in a water bath helps regulate the temperature and prevent sudden changes that can lead to cracks. Finally, allow the cheesecake to cool gradually in the oven with the door slightly ajar before refrigerating it.
  1. Can I make this cheesecake in advance?
  • Yes, you can certainly prepare this Butterfinger Cheesecake in advance. In fact, cheesecakes often taste better after chilling in the refrigerator for several hours or overnight, allowing the flavors to meld together. Once the cheesecake has completely cooled and been topped with ganache and whipped cream, cover it tightly with plastic wrap or aluminum foil and refrigerate until ready to serve. This makes it an ideal dessert option for dinner parties or special occasions, as you can prepare it ahead of time and focus on other aspects of your menu.
  1. Can I freeze leftover cheesecake slices?
  • Absolutely! If you have any leftover slices of Butterfinger Cheesecake, you can freeze them for later enjoyment. Wrap individual slices tightly in plastic wrap and then aluminum foil to prevent freezer burn and preserve freshness. Frozen cheesecake can typically be stored for up to 1-2 months. When ready to enjoy, simply thaw the slices in the refrigerator overnight. Keep in mind that the texture may be slightly different from freshly made cheesecake, but the flavors will still be delicious.
See also  Vietnamese Vegetable Pickle Medley

Leave a Comment