Whether you’re looking to use up that leftover Halloween candy that’s hanging around or brainstorming an epic Thanksgiving spread that will knock everyone’s socks off, Butterfinger Cheesecake fits the bill perfectly. Cheesecake is such an amazing dessert on its own but when you toss in crispy, crunchy Butterfinger bits, a chocolate cookie crust, and top it off with a drizzle of butterscotch, it makes for one tempting concoction that is just too good to pass up. This splurge-worthy dessert is everything a cheesecake should be, thick, rich, creamy and ever so indulgent! Cheesecake can seem like a challenge at first, but this recipe is easy to prepare and great for all those newbies out there. Let’s get baking!
Here’s all you’ll need: chocolate wafers, butter, cream cheese, white sugar, heavy whipping cream, vanilla extract, eggs, Butterfinger candy bars and butterscotch topping.
First things first, let’s get that chocolate cookie base started. Crush the chocolate wafer cookies in a food processor. If you don’t have a food processor handy, you can put the cookies in a sealed Ziploc bag and crush with a heavy rolling pin or mallet. This recipe was tested with a mixture of chocolate wafer cookies and chocolate animal crackers but any chocolate cookie will do. Oreo cookies or chocolate graham crackers work wonderfully too. Stir in the melted butter and mix to combine.
Spray a 9-inch springform pan with cooking spray. Press the cookie crumbs and butter mixture onto the bottom of the pan and up the sides as well. The bottom of a spoon or measuring up helps to get a nice and sturdy base. Set aside.
A springform pan is a type of bakeware that features sides that can be removed from the base. They’re typically used in cheesecake baking and a great addition to your bakeware arsenal. However if you don’t have one available you can substitute a 9-inch deep dish pie pan instead.
Next add the softened cream cheese and sugar to a large bowl. Beat with an electric hand mixer until smooth and creamy. Softened cream cheese is key. You can achieve softness by letting the cream cheese sit at room temperature for an hour or so or microwave in very small increments until the cream cheese pliable and easy to work with. Blend in the heavy cream and vanilla extract as well. Don’t forget to scrape down the sides of the bowl. No clumps left behind!
Add the eggs, one at a time, and beat at the lowest speed until just combined. Less is more. Over mixing the batter causes air bubbles. Air in the batter will cause the cheesecake to rise and fall during baking which can result in cracks on the surface of the cheesecake. Room temperature ingredients will also help in achieving a picture perfect crack-free cheesecake.
Then fold in the chopped candy bar pieces by hand. We used 10 fun size Butterfingers which is equal to about 3 full size. Of course since this is a Butterfinger Cheesecake we used Butterfingers, but you could mix it up with any of your favorite candy bars. Snickers, Milk Way, or Peanut Butter Cups would be my top recommendations! I’d love to hear yours!! If your candy bars are too crumbly or hard to chop, toss them in the freezer for a bit to firm them up before slicing.
Pour the cheesecake batter into the prepared pan. Gently drop the pan against the countertop a few times to bring any air bubbles to the top. Bake in a 325 degree preheated oven for 60-70 minutes or until the center is almost set. A small portion of the center (2-3 inch) may wobble slightly and that’s a good indication that the cheesecake is done. If you notice a large portion of the center (say 5 inches) is still wet and jiggly, the cheesecake needs more time.
Alrighty! Time to test your patience and willpower, but I promise it will all be worth it in the end. Once the cheesecake has set, turn off the oven, and crack the door open slightly. The key to a cheesecake with no cracks is to cool it very slowly. Continue to cool in the open oven for one hour. Remove the pan from the oven, then carefully run a butter knife around the edge to loosen the cheesecake from the pan. Finish cooling on a wire rack or countertop until the cheesecake is room temperature. Refrigerate for 4-8 hours until firm or even overnight.
Sprinkle the remaining chopped candy over top of the cheesecake and don’t you dare skimp on that butterscotch drizzle!! SO good!!! If you somehow manage to hide a secret stash, Butterfinger Cheesecake leftovers can be stored in the refrigerator for up to 5 days, but you better find a good hiding spot.
Got the hang of this cheesecake thing? Try our Over The Top Apple Pie Cheesecake too. Craving cheesecake flavor in a flash? Our Chocolate Chip Cheesecake Ball is no bake!
- 2 cups chocolate wafer crumbs (Can use chocolate wafers, chocolate animal crackers, chocolate graham crackers, or Oreo cookies)
- 1/3 cup butter, melted
- 4 packages (8 ounces each) cream cheese, softened to room temperature
- 1 cup sugar
- 3 tablespoons heavy whipping cream
- 1-1/2 teaspoons vanilla extract
- 5 large eggs, room temperature
- 3 full-size Butterfinger candy bars or 10 fun-size Butterfinger candy bars (approximately 6.3 oz in total), chopped
- 1 full-size Butterfinger candy bar or 3 fun-size Butterfinger candy bars (approximately 2.1 ounces), chopped
- 2 tablespoons butterscotch ice cream topping
- Step 1 Crush the chocolate wafer cookies into fine crumbs using a food processor. Stir in the melted butter and mix to combine. Spray a 9-inch springform pan with cooking spray. Press the cookie crumb mixture onto the bottom and up the sides of the pan. Set aside.
- Step 2 Add the softened cream cheese and sugar to a large bowl. Beat with an electric hand mixer until smooth and creamy. Blend in the heavy cream and vanilla extract. Be sure to scrape the sides of the bowl.
- Step 3 Mix in the eggs, one at a time, at the lowest speed until just combined. Fold in the chopped Butterfinger candy bar pieces by hand.
- Step 4 Pour the cheesecake batter into the prepared pan. Gently drop the pan against the countertop a few times to bring any air bubbles to the top. Bake in a 325 degree preheated oven for 60-70 minutes or until the center is almost set.
- Step 5 Once the cheesecake has set, turn off the oven, and crack the door open slightly. Continue to cool in the open oven for one hour. Remove the pan from the oven, then carefully run a butter knife around the edge to loosen the cheesecake from the pan. Finish cooling on a wire rack or countertop until the cheesecake is room temperature. Refrigerate for 4-8 hours until firm or even overnight.
- Step 6 Sprinkle with the remaining Butterfinger candy bar pieces. Drizzle with butterscotch topping. Refrigerate any leftovers for up to 5 days. Enjoy!
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