Peanut Butter Butterfinger Cheesecake Recipe

If you're a fan of peanut butter and love Butterfinger candy bars, this Peanut Butter Butterfinger Cheesecake Recipe is going to blow your mind! Combining the creamy, rich flavor of peanut butter with the irresistible crunch of Butterfinger pieces, this cheesecake is a decadent dessert that will satisfy all your cravings. Perfect for parties, celebrations, or just treating yourself, this dessert is loaded with peanut butter flavor and studded with bits of Butterfinger candy throughout. It’s easy to make and the results are show-stopping. Follow along with our detailed recipe, tips, and tricks to create the ultimate candy-lover's cheesecake.

this Recipe

What is Peanut Butter Butterfinger Cheesecake?

A Peanut Butter Butterfinger Cheesecake is a rich, creamy cheesecake with a peanut butter-flavored filling and crushed Butterfinger pieces mixed throughout. The cheesecake sits on a chocolate graham cracker crust, creating the perfect base for the sweet, salty, and crunchy flavors to come together. On top, you can add extra Butterfinger pieces and a drizzle of chocolate or peanut butter for an over-the-top dessert experience. It’s perfect for anyone who loves the combination of peanut butter and chocolate with the added texture and flavor of Butterfinger candies.

Ingredients List for Peanut Butter Butterfinger Cheesecake

For the Crust:

• 1 ½ cups chocolate graham cracker crumbs: The chocolate flavor complements the peanut butter perfectly.
• 6 tablespoons unsalted butter, melted: To hold the crust together.
• 2 tablespoons granulated sugar: Adds a touch of sweetness to the crust.

For the Cheesecake Filling:

• 24 oz cream cheese, softened: This forms the rich, creamy base of the cheesecake.
• 1 cup creamy peanut butter: The star ingredient that adds bold peanut butter flavor.
• 1 cup granulated sugar: Sweetens the cheesecake filling.
• ½ cup sour cream: Adds tang and ensures the cheesecake stays moist.
• 3 large eggs: Helps bind the cheesecake together and gives it structure.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 1 ½ cups Butterfinger candy bars, crushed: Adds that signature crunchy, peanut-buttery Butterfinger flavor to the filling.

For the Topping (optional but recommended):

• Whipped cream: For serving.
• ½ cup Butterfinger candy bars, crushed: To sprinkle on top.
• Chocolate ganache or melted peanut butter: Drizzle on top for extra decadence.

Substitutions and Variations

Feel free to adjust this recipe based on your dietary preferences or favorite ingredients.

Crust Substitutions:

• Gluten-free chocolate cookies: Swap the chocolate graham crackers for gluten-free chocolate cookies for a gluten-free version.
• Peanut butter cookie crust: For extra peanut butter flavor, use crushed peanut butter sandwich cookies or peanut butter graham crackers instead of chocolate graham crackers.
• Oreo crust: Use crushed Oreos (with or without the cream filling) for a richer, chocolatey crust.

Filling Variations:

• Chunky peanut butter: If you prefer more texture, swap creamy peanut butter for chunky peanut butter to add a little crunch.
• Nutella swirl: Add spoonfuls of Nutella to the cheesecake filling and swirl for a chocolate-hazelnut twist.
• Reese's cups: Mix in chopped Reese's Peanut Butter Cups instead of Butterfinger pieces for a different flavor profile.

Topping Variations:

• Peanut butter ganache: Heat equal parts peanut butter and cream to create a luscious peanut butter ganache to drizzle on top.
• Peanut butter chips: Sprinkle peanut butter chips on top for an extra dose of peanut butter flavor.
• Crushed pretzels: For a salty twist, sprinkle crushed pretzels on top along with the Butterfinger pieces.

Step-by-Step Cooking Instructions

Making this Peanut Butter Butterfinger Cheesecake is simple if you follow the steps carefully. Here’s a breakdown of each step:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated and the texture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to pack it down evenly.
4. Bake the crust for 8-10 minutes, then set aside to cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. Reduce the oven temperature to 325°F (163°C).
2. In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy (about 2-3 minutes).
3. Add the peanut butter and sour cream, beating until fully incorporated and smooth.
4. Add the eggs, one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl to ensure everything is well combined. Be careful not to overmix.
5. Add the vanilla extract and mix just until combined.
6. Gently fold in the crushed Butterfinger pieces using a spatula.

Step 3: Assemble and Bake the Cheesecake

1. Pour the peanut butter cheesecake filling over the cooled crust, smoothing the top with a spatula.
2. To prevent cracks, use a water bath: Wrap the bottom of your springform pan in heavy-duty aluminum foil and place it in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
3. Bake the cheesecake at 325°F (163°C) for 60-70 minutes. The cheesecake is done when the edges are set, but the center is still slightly jiggly.
4. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracks.

Step 4: Chill the Cheesecake

1. After the cheesecake has cooled in the oven, remove it from the water bath and allow it to come to room temperature on the counter.
2. Once cooled, cover the cheesecake and refrigerate for at least 4 hours or preferably overnight. This allows the cheesecake to fully set and develop its flavors.

Step 5: Decorate and Serve

1. Before serving, top the cheesecake with crushed Butterfinger pieces and drizzle with chocolate ganache or melted peanut butter for extra indulgence.
2. For a final touch, pipe or spoon dollops of whipped cream around the edges or in the center.
3. Slice the cheesecake using a sharp knife dipped in hot water for clean slices.

How to Cook Peanut Butter Butterfinger Cheesecake: A Step-by-Step Guide

1. Make the crust: Use chocolate graham cracker crumbs to create a delicious base, baking it briefly to set.
2. Prepare the filling: Beat the cream cheese, peanut butter, sugar, and sour cream until smooth, then fold in the crushed Butterfinger pieces.
3. Bake in a water bath: Wrap your springform pan in foil and place it in a water bath to ensure even baking and prevent cracking.
4. Cool gradually: Let the cheesecake cool slowly in the oven to avoid cracks, then refrigerate for at least 4 hours to let it set.

Common Mistakes to Avoid

• Overmixing the batter: Overbeating the cheesecake batter can incorporate too much air, leading to cracks during baking. Mix just until combined.
• Skipping the water bath: While it might seem like an extra step, the water bath helps the cheesecake bake evenly and prevents it from cracking.
• Not cooling properly: Cheesecake needs to cool gradually. Rapid temperature changes can cause the surface to crack.

Serving and Presentation Tips

Once your Peanut Butter Butterfinger Cheesecake has fully set, it's time to serve it up! Here are some tips to make it look as delicious as it tastes.

How to Serve Peanut Butter Butterfinger Cheesecake

• Room temperature: Allow the cheesecake to sit at room temperature for about 15 minutes before serving for the best texture.
• Clean slices: Dip a sharp knife in hot water, wipe it clean between each cut, and use it to slice the cheesecake neatly.

Presentation Ideas for Peanut Butter Butterfinger Cheesecake

• Extra Butterfinger pieces: Sprinkle additional crushed Butterfinger candy over the top for extra crunch and flavor.
• Whipped cream dollops: Pipe small swirls of whipped cream around the edges of the cheesecake for a decorative touch.
• Chocolate drizzle: Drizzle melted chocolate or chocolate ganache over the top for a more decadent look.

Peanut Butter Butterfinger Cheesecake Recipe Tips

• Use room temperature ingredients: This helps prevent lumps and ensures a smooth, creamy cheesecake batter.
• Plan ahead: Cheesecake needs time to chill and set, so it’s best to make this dessert the day before you plan to serve it.
• Cool in the oven: Don’t rush the cooling process. Letting the cheesecake cool gradually in the oven prevents it from cracking.

Frequently Asked Questions (FAQs)

Q: Can I freeze peanut butter Butterfinger cheesecake?
A: Yes! To freeze, wrap the cooled cheesecake (without toppings) tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely! Using crunchy peanut butter will add more texture to the cheesecake, which pairs nicely with the Butterfinger pieces.

Q: How long will the cheesecake last in the fridge?
A: This cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly to keep it fresh.

Q: Do I need to use a water bath?
A: While you can bake cheesecake without a water bath, it’s highly recommended to use one to ensure an even bake and prevent cracks from forming.

Conclusion

This Peanut Butter Butterfinger Cheesecake Recipe is the ultimate dessert for candy lovers and peanut butter fans alike. With its creamy texture, bold peanut butter flavor, and crunchy Butterfinger pieces, it’s a dessert that’s guaranteed to impress. By following these easy steps, tips, and tricks, you’ll create a rich, decadent cheesecake that’s perfect for any occasion. Don’t forget to give the cheesecake plenty of time to chill for the best flavor and texture. Happy baking!

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