Butterfinger Cheesecake

This peanut butter cheesecake has an Oreo crust, chocolate ganache, and peanut butter whipped cream - and lots of Butterfingers!

I'm unsure why I don't make more Butterfinger desserts. I think they always end up on my favorites list. I wouldn't even consider Butterfingers my favorite candy bar (not even in my top 5), but Butterfinger desserts are always the best! I made this cheesecake for my brother-in-law's birthday. This particular cheesecake has a chocolate crust and a peanut butter base and is topped with chocolate ganache, peanut butter whipped cream, and tons of Butterfingers.

What you need:

For the crust:

• 2 1/4 cups Oreo crumbs
• 4 Tbsp. salted butter, melted
  

For the filling:

• 24 oz. cream cheese, at room temperature
• 1 cup granulated sugar
• 3 Tbsp. all purpose flour
• 3/4 cup sour cream, at room temperature 
• 1/2 cup creamy peanut butter
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature
• 1 1/2 cups chopped Butterfinger candy bars (about 12 fun sized bars)
  

For the chocolate ganache:

• 6 oz. semisweet chocolate chips
• 1/2 cup heavy cream
  

For the peanut butter whipped cream:

• 3/4 cup heavy cream
• 1/2 cup powdered sugar
• 2 Tbsp. creamy peanut butter
• 1/4 tsp. vanilla extract
• Chopped Butterfinger candy bars
  

Directions:

1. For the crust: In a small bowl, combine Oreo crumbs and butter. Press into a parchment paper-lined and greased 9-inch springform pan.
2. Bake in a preheated 325 degree oven for about 10 minutes. Then set aside to cool.
3. For the filling: Beat together cream cheese, sugar, and flour on low until creamy and smooth. Scrape down the sides of the bowl.
4. Add sour cream, peanut butter, and vanilla and mix on low until combined.
5. Add eggs, one at a time, mixing on low. Scrape down sides and mix until everything is well combined.
6. Stir in chopped Butterfingers by hand.
7. Pour batter on top of the crust.
8. Bake in a preheated 300 degree oven for 1 hour and 25 minutes or until center is set but still a little jiggly.
9. Turn off oven and let sit for 30 minutes with the door closed.
10. Remove from oven and place in the refrigerator to chill for 5 to 6 hours or overnight.
11. Remove firm cheesecake to a serving plate.
12. For the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until it begins to boil (in a microwave or on stovetop), then pour over chocolate. Sit for 2 to 3 minutes before whisking until smooth.
13. Pour ganache over cheesecake and gently spread.
14. For the peanut butter whipped cream: Whip heavy cream, powdered sugar, peanut butter, and vanilla in a stand mixer until stiff peaks form.
15. Pipe whipped cream on the edge of the cheesecake.
16. Top with chopped Butterfingers.
17. Refrigerate until ready to serve.
    

Recipe from Life, Love, & Sugar

I've been making quite a few cheesecakes over the last few years. One of my favorites is this Layered Pumpkin Pie Toffee Cheesecake that is cheesecake AND pumpkin pie. These Butterfinger Cupcakes from Make Bake Celebrate are so awesome - I love that orange food coloring is used to make the frosting look like the inside of a Butterfinger!

Butterfinger Cheesecake

Print

Author: Sarah Ellis/Fantastical Sharing of Recipes

Ingredients

For the crust:

• 2 1/4 cups Oreo crumbs
• 4 Tbsp. salted butter, melted

For the filling:

• 24 oz. cream cheese, at room temperature
• 1 cup granulated sugar
• 3 Tbsp. all purpose flour
• 3/4 cup sour cream, at room temperature
• 1/2 cup creamy peanut butter
• 1 tsp. vanilla extract
• 4 large eggs, at room temperature
• 1 1/2 cups chopped Butterfinger candy bars (about 12 fun sized bars)

For the chocolate ganache:

• 6 oz. semisweet chocolate chips
• 1/2 cup heavy cream

For the peanut butter whipped cream:

• 3/4 cup heavy cream
• 1/2 cup powdered sugar
• 2 Tbsp. creamy peanut butter
• 1/4 tsp. vanilla extract
• Chopped Butterfinger candy bars

Instructions

1. For the crust: In a small bowl, combine Oreo crumbs and butter. Press into a parchment paper-lined and greased 9-inch springform pan.
2. Bake in a preheated 325 degree oven for about 10 minutes. Then set aside to cool.
3. For the filling: Beat together cream cheese, sugar, and flour on low until creamy and smooth. Scrape down the sides of the bowl.
4. Add sour cream, peanut butter, and vanilla and mix on low until combined.
5. Add eggs, one at a time, mixing on low. Scrape down sides and mix until everything is well combined.
6. Stir in chopped Butterfingers by hand.
7. Pour batter on top of the crust.
8. Bake in a preheated 300 degree oven for 1 hour and 25 minutes or until center is set but still a little jiggly.
9. Turn off oven and let sit for 30 minutes with the door closed.
10. Remove from oven and place in the refrigerator to chill for 5 to 6 hours or overnight.
11. Remove firm cheesecake to a serving plate.
12. For the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until it begins to boil (in a microwave or on stovetop), then pour over chocolate. Sit for 2 to 3 minutes before whisking until smooth.
13. Pour ganache over cheesecake and gently spread.
14. For the peanut butter whipped cream: Whip heavy cream, powdered sugar, peanut butter, and vanilla in a stand mixer until stiff peaks form.
15. Pipe whipped cream on the edge of the cheesecake.
16. Top with chopped Butterfingers.
17. Refrigerate until ready to serve.

Notes:

Recipe from Life, Love, & Sugar

Created using The Recipes Generator