Butterfinger Cheesecake is a rich, creamy dessert that combines smooth cheesecake filling with crunchy pieces of Butterfinger candy bars for the perfect balance of texture and flavor. With a buttery graham cracker crust and a velvety center, this dessert is ideal for special occasions or indulgent treats.
This cheesecake delivers a classic baked texture with a sweet, slightly crunchy twist from the candy pieces throughout.
If you love creamy cheesecakes with a fun and nostalgic flavor, this Butterfinger cheesecake will quickly become a favorite.
Why You’ll Love This Recipe
- Ultra creamy texture: Smooth and rich cheesecake base.
- Crunchy candy bites: Butterfinger pieces add a unique texture.
- Perfect for celebrations: A show-stopping dessert for gatherings.
- Classic and indulgent: Combines familiar flavors in a decadent way.
About the Ingredients
Cream Cheese
Cream cheese forms the base of the cheesecake, providing its rich and creamy texture.
Butterfinger Candy Bars
These add a crunchy, peanut-buttery sweetness that contrasts beautifully with the smooth filling.
Graham Cracker Crumbs
Creates a buttery, slightly crunchy crust that supports the creamy filling.
Sour Cream
Adds tanginess and helps create a smoother, silkier texture.
Eggs
Eggs bind the ingredients and give the cheesecake structure.
Tips & Tricks
Use Room Temperature Ingredients
This ensures a smooth batter without lumps.
Avoid Overmixing
Overmixing can add air and cause cracks during baking.
Cool Gradually
Letting the cheesecake cool slowly helps prevent cracks.
Pro Tips
- Line the pan with parchment for easy removal.
- Bake in a water bath for an even creamier texture.
- Chill overnight for best flavor and consistency.
Step-by-Step Instructions
Prepare the Crust
Preheat oven to 325°F (163°C). Mix graham cracker crumbs with melted butter and press into the bottom of a greased springform pan. Chill while preparing the filling.
Make the Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla extract until combined.
Add Candy Pieces
Fold in chopped Butterfinger pieces carefully to keep their texture intact.
Bake the Cheesecake
Pour filling over crust and bake for 55–60 minutes until edges are set and center slightly jiggles. Turn off oven, crack the door, and let sit for 15 minutes. Cool completely, then chill for at least 4 hours or overnight.
Delicious Variations
Chocolate Drizzle
Top with melted chocolate for extra richness.
Peanut Butter Swirl
Add swirls of peanut butter into the batter before baking.
Mini Cheesecakes
Divide into muffin tins for individual portions.
How to Store Butterfinger Cheesecake
Refrigerator
Store covered in the refrigerator for up to 5 days.
Freezer
Freeze slices for up to 2 months. Thaw in the fridge before serving.
Room Temperature
Do not leave out for more than 2 hours.
Reheating
No reheating needed. Serve chilled.
Frequently Asked Questions
Why did my cheesecake crack?
Cracks can happen from overmixing or sudden temperature changes.
Can I use a different candy bar?
Yes, similar chocolate or peanut butter candies work well.
Do I need a water bath?
It’s optional but helps create a smoother texture.
How do I know it's done?
The edges should be set and the center should slightly jiggle.
Can I make it ahead?
Yes, it’s best made a day in advance and chilled overnight.