why make this recipe
Butterfinger Cheesecake is a delightful treat that combines the rich creaminess of cheesecake with the crunchy, chocolatey goodness of Butterfinger bars. It’s perfect for special occasions, family gatherings, or just a sweet indulgence during the week. The blend of flavors and textures in this dessert will please both cheesecake lovers and chocolate fans alike. Not only is it creamy and delicious, but it’s also visually appealing with its garnishes of whipped cream and candy, making it a perfect centerpiece for your dessert table!
how to make Butterfinger Cheesecake
Making Butterfinger Cheesecake is a fun and rewarding experience. Even if you are a beginner in the kitchen, this recipe is straightforward and easy to follow. You’ll have a stunning dessert that tastes just as good as it looks. Follow the steps below to create this creamy, decadent delight!
Ingredients:
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1 cup chopped Butterfinger bars
- 1/2 cup chocolate chips (for garnish)
Directions:
Preheat the Oven: Start by preheating your oven to 325°F (160°C). This temperature is ideal for baking the cheesecake evenly without burning it.
Prepare the Crust: In a large bowl, combine the crushed graham crackers with the melted butter. Mix well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust. Make sure it’s packed tightly for a sturdy base. Bake the crust in the preheated oven for 10 minutes, then remove it and allow it to cool while you prepare the filling.
Make the Filling: In a separate mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually mix in the granulated sugar and vanilla extract until well combined.
Add Eggs: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps to create a smooth texture.
Incorporate Sour Cream and Butterfinger: Now fold in the sour cream and the chopped Butterfinger bars. The Butterfinger will add delightful chunks of chocolate and peanut butter flavor to your cheesecake.
Pour the Filling: Pour the cheesecake filling over the cooled crust in the springform pan. Make sure to gently shake the pan to eliminate any air bubbles that might have formed during mixing. This will help prevent cracks on the surface of the cheesecake while baking.
Bake the Cheesecake: Place the springform pan in the oven and bake for 55-60 minutes. It’s best to check around the 55-minute mark. The edges should be set, but the center may still be slightly wobbly.
Cool Down: Once baked, turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for about an hour. This gradual cooling helps prevent cracks. After that, refrigerate the cheesecake for at least 4 hours, but overnight is best for the flavors to meld.
Add the Whipped Cream: Before serving, whip the heavy cream in a clean bowl until it forms stiff peaks. Spread the whipped cream over the top of your chilled cheesecake.
Garnish and Serve: Finally, sprinkle additional chopped Butterfinger bars and chocolate chips on top for a delicious garnish. Now your Butterfinger Cheesecake is ready to be served!
how to serve Butterfinger Cheesecake
Butterfinger Cheesecake can be served in elegant slices. Use a sharp knife, and clean it between cuts for neat pieces. It pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate syrup. You can also serve it with fresh fruits like strawberries or bananas for a refreshing contrast. This cheesecake is great for birthdays, holidays, or simply as a sweet treat after dinner.
how to store Butterfinger Cheesecake
To store your leftover Butterfinger Cheesecake, cover it with plastic wrap or aluminum foil and place it in the refrigerator. It will keep for about 5-7 days. For longer storage, you can freeze slices of cheesecake wrapped tightly in plastic wrap and then placed in a freezer-safe container. Frozen cheesecake will maintain its best quality for about 2-3 months. When you are ready to serve your frozen cheesecake, just move it to the fridge for several hours to thaw before enjoying.
tips to make Butterfinger Cheesecake
Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smooth texture and helps the cheesecake bake evenly.
Don’t Overmix: When incorporating the eggs, mix just until combined. Overmixing can introduce too much air, leading to cracks in the cheesecake.
Use a Water Bath: For an ultra-smooth cheesecake, consider using a water bath. Wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish filled with hot water. This technique helps maintain a consistent temperature while baking.
Cool Evenly: Remember to let the cheesecake cool gradually in the oven and then chill it thoroughly. This reduces the risk of cracks and ensures the best texture.
Make Ahead: This cheesecake is excellent when made ahead of time. It can be prepared a day or two in advance and chilled until serving.
variation
If you’d like to get creative, consider these variations:
- Chocolate Swirl: Add melted chocolate to the cheesecake batter before baking for a chocolatey twist.
- Nutty Touch: Incorporate crushed peanuts or other nuts for added crunch and flavor.
- Different Candies: You can use other candies similar to Butterfinger, like Reese’s Pieces or crushed Snickers, for a different flavor experience.
- No-Bake Version: For a no-bake cheesecake, use the same filling ingredients but combine them without baking. Set it in the refrigerator until firm.
FAQs
Can I use low-fat cream cheese?
- Yes, you can use low-fat cream cheese, but it may affect the creaminess and texture of the cheesecake.
Can I make this cheesecake ahead of time?
- Absolutely! This cheesecake can be prepared a day or two in advance and stored in the fridge until you’re ready to serve.
Why did my cheesecake crack?
- Cracks can form if the cheesecake is overbaked or if it cools too quickly. To prevent this, ensure you follow cooling instructions and consider using a water bath for baking.
Can I freeze Butterfinger Cheesecake?
- Yes! You can freeze the cheesecake. Just wrap it tightly in plastic wrap and place it in an airtight container. It will keep well in the freezer for 2-3 months.
What’s the best way to cut a cheesecake?
- Use a sharp knife and slice slowly. Clean the knife with a damp cloth between cuts for cleaner slices.
Enjoy making your Butterfinger Cheesecake! Its creamy texture and sweet flavors will surely delight everyone who gets a taste!
Print
Butterfinger Cheesecake
- Total Time: 85 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy and delicious cheesecake blended with crunchy Butterfinger bars that is perfect for any occasion.
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup heavy whipping cream
- 1 cup chopped Butterfinger bars
- 1/2 cup chocolate chips (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- In a large bowl, combine the crushed graham crackers with the melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a separate bowl, beat the softened cream cheese until smooth, then gradually mix in sugar and vanilla extract.
- Add the eggs one at a time, mixing until incorporated.
- Fold in sour cream and chopped Butterfinger bars.
- Pour the filling over the cooled crust and gently shake to remove air bubbles.
- Bake for 55-60 minutes, checking at 55 minutes. The edges should be set.
- Cool the cheesecake in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours or overnight.
- Before serving, whip the heavy cream until stiff peaks form and spread over the cheesecake.
- Garnish with additional chopped Butterfingers and chocolate chips.
- Slice and serve!
Notes
Ensure all ingredients are at room temperature for best results. Consider using a water bath to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 330mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, Butterfinger, dessert, holiday dessert, sweet treat