Description
Creamy peanut butter butterfinger cheesecake delivers a sublime dessert experience for chocolate and candy enthusiasts. Rich layers of smooth cheesecake and crushed butterfinger bars create a delightful indulgence you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese
- 1 cup (250 grams) peanut butter
- 3/4 cup (150 grams) sugar
- 2 large eggs
Base Ingredients:
- 1 1/2 cups (180 grams) crushed graham crackers
- 1/3 cup (76 grams) melted butter
Finishing and Flavor Ingredients:
- 1 teaspoon vanilla extract
- 4 Butterfinger candy bars, chopped
- 1/2 cup (120 milliliters) heavy cream
Instructions
- Prepare a springform pan by creating a graham cracker crust with melted butter, pressing firmly and evenly across the bottom.
- In a large mixing bowl, whip cream cheese, peanut butter, and sugar until achieving a silky, uniform consistency.
- Gently incorporate eggs and vanilla extract, stirring until the mixture becomes smooth and well-blended.
- Carefully fold crushed Butterfinger pieces throughout the creamy batter, distributing evenly.
- Transfer the cheesecake mixture onto the prepared crust, ensuring an even surface.
- Place in a preheated oven at 350F (175C) and bake for approximately 50-55 minutes, watching for a slightly firm center with minimal jiggling.
- Remove from oven and allow the cheesecake to cool completely at room temperature, which helps prevent cracking.
- Refrigerate for a minimum of 4 hours to set and develop optimal flavor and texture.
- Before serving, decorate the top with dollops of whipped cream and sprinkle additional crushed Butterfinger pieces for extra crunch and visual appeal.
Notes
- Crush graham crackers finely to ensure a compact, even crust that holds together perfectly when sliced.
- Soften cream cheese at room temperature for smooth, lump-free mixing that creates a silky cheesecake texture.
- Chop Butterfinger bars into small, uniform pieces to distribute candy evenly throughout the cheesecake for consistent flavor in every bite.
- Cool cheesecake gradually to prevent cracking by leaving it in the oven with the door slightly open after baking, allowing a gentle temperature transition.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 80 mg