The Ultimate Peanut Butter Butterfinger Cheesecake Recipe Awaits

Sweet tooths go wild for this decadent peanut butter Butterfinger cheesecake that promises pure indulgence.

Creamy layers combine rich textures with crunchy candy bits for an unforgettable dessert experience.

Chocolate graham cracker crusts provide a delightful foundation for each silky slice.

Candy bar pieces scattered throughout guarantee maximum flavor impact in every single bite.

Chocolate and peanut butter lovers will absolutely adore this incredible dessert combination.

Baking enthusiasts know that complex flavors emerge from simple, high-quality ingredients carefully blended together.

You won’t believe how easy it is to create such a stunning cheesecake that looks professionally prepared.

Peanut Butter Butterfinger Cheesecake Is a Treat

• Delightful Kid-Friendly Treat: Perfect for baking with children, these cookies offer a fun interactive experience where little hands can roll dough balls and press chocolate kisses into warm cookies.
• Super Simple Baking Project: Requires minimal baking skills with straightforward ingredients and basic mixing techniques, making it an ideal recipe for beginners or casual home bakers.
• Crowd-Pleasing Classic Dessert: Combines the beloved flavors of peanut butter and chocolate, creating an irresistible sweet treat that appeals to people of all ages and satisfies classic cookie cravings.
• Versatile Party Favorite: Great for potlucks, holiday gatherings, school events, or casual get-togethers, these cookies are easy to transport and always generate smiles from guests.

Peanut Butter Butterfinger Cheesecake Essentials

• Graham Crackers: A classic base that provides a sweet and crunchy foundation for the cheesecake.

• Cream Cheese: The primary ingredient that creates the smooth and rich texture of the cheesecake.
• Sugar: Adds sweetness and helps balance the tangy cream cheese.
• Peanut Butter: Provides a rich, nutty flavor that complements the creamy cheesecake.
• Eggs: Help bind the ingredients and create a stable, firm texture.
• Vanilla Extract: Enhances the overall flavor with its warm, sweet notes.

• Butterfinger Candy Bars: Adds a delightful crunch and distinctive peanut butter and chocolate flavor to the cheesecake.
• Whipped Cream: An optional topping that adds a light and airy texture to the rich dessert.

Instructions for Peanut Butter Butterfinger Cheesecake

Step 1: Prepare Oven and Crust

Warm up your oven to 325°F (163°C). Grab a springform pan and create a delightful graham cracker crust by pressing the crumbly mixture firmly into the bottom of the pan, ensuring an even and compact base for your cheesecake.

• Graham crackers
• Butter
• Sugar

Step 2: Whip Up Creamy Cheesecake Filling

Using an electric mixer, blend cream cheese and sugar until silky smooth. Incorporate peanut butter, creating a rich and velvety texture.

Gently add eggs and vanilla extract, mixing thoroughly until the batter becomes light and airy.

• Cream cheese
• Sugar
• Peanut butter
• Eggs
• Vanilla extract

Step 3: Add Crunchy Butterfinger Surprise

Crush Butterfinger candy bars into delectable chunks.

Fold these golden, crispy pieces directly into the cheesecake batter, distributing them evenly for a delightful crunch in every bite.

Step 4: Pour and Bake

Carefully pour the Butterfinger-studded batter over the prepared graham cracker crust.

Slide the pan into the preheated oven and bake for 55-65 minutes, watching for the center to set and become slightly firm.

Step 5: Cool and Chill

After baking, remove the cheesecake and let it cool completely at room temperature.

Refrigerate for a minimum of 4 hours, allowing the cheesecake to firm up and develop its rich, creamy texture.

Step 6: Garnish and Serve

Before serving, sprinkle additional crushed Butterfinger pieces on top.

For extra indulgence, add a dollop of fresh whipped cream. Slice and enjoy this decadent dessert that combines creamy cheesecake with crunchy candy bar goodness.

Little Wins for Peanut Butter Butterfinger Cheesecake

• Crush Butterfinger bars finely to distribute candy pieces evenly throughout the cheesecake for consistent flavor in every bite.
• Use room temperature cream cheese and eggs to ensure smooth, lump-free batter and prevent cracking during baking.
• Wrap the springform pan's exterior with aluminum foil to prevent water from seeping in during potential water bath baking.
• Let the cheesecake cool gradually at room temperature to minimize surface cracking and maintain creamy texture.
• Refrigerate overnight for best flavor development and allow cheesecake to set completely before serving.

Change Up Peanut Butter Butterfinger Cheesecake

• No-Bake Peanut Butter Butterfinger Cheesecake: Skip the oven and use gelatin to set a chilled version with the same rich flavors.
• Chocolate Peanut Butter Butterfinger Cheesecake: Add melted chocolate to the batter and create a chocolate graham cracker base for extra decadence.
• Mini Butterfinger Cheesecake Cups: Prepare individual portions in cupcake tins with a graham cracker crust and topped with crushed candy.
• Frozen Butterfinger Cheesecake: Transform the recipe into an ice cream-style dessert by freezing the cheesecake and serving it partially thawed.

Showing Off Peanut Butter Butterfinger Cheesecake

• Decadent Dessert Diner Party Centerpiece: Present this luxurious cheesecake as the star attraction at a dinner gathering, arranging elegant slices with dramatic candy bar crumble sprinkled across each portion, creating a stunning visual and flavor explosion.
• Sweet Afternoon Snack Indulgence: Cut smaller, bite-sized squares perfect for casual snacking, allowing guests to enjoy the rich peanut butter and chocolate combination without overwhelming commitment, ideal for afternoon tea or casual meetups.
• Frozen Treat Transformation: Slice the cheesecake into individual portions, wrap tightly in plastic, and freeze for a cool summer dessert. When ready to serve, let thaw slightly and garnish with extra Butterfinger pieces for added crunch and excitement.

Keeping Peanut Butter Butterfinger Cheesecake Tasty

• Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or aluminum foil to prevent moisture and absorbing other food odors.
• Wrap the entire cheesecake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Keep the cheesecake at room temperature for no more than 2 hours to prevent bacterial growth. Always return it to the refrigerator after serving.
• Separate individual slices with parchment paper before storing in an airtight container to maintain texture and prevent sticking.

FAQs

• What makes the Butterfinger add unique flavor to this cheesecake?

The crushed Butterfinger candy bars provide a delightful crunch and caramel-like peanut butter flavor that perfectly complements the creamy cheesecake texture, adding both sweetness and a surprising crispy element to each bite.

• Can I use a different type of candy bar if I don't have Butterfinger?

While Butterfinger is recommended for its specific flavor profile, you can substitute with other chocolate or peanut butter candy bars like Reese’s or Crunch bars, though the taste will slightly differ from the original recipe.

• Is this cheesecake difficult to make for a beginner baker?

This recipe is relatively straightforward and achievable for intermediate bakers. The key steps involve mixing ingredients smoothly, ensuring proper cream cheese consistency.

Peanut Butter Butterfinger Cheesecake Recipe

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4.6 from 39 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Indulgent peanut butter butterfinger cheesecake blends creamy textures with crunchy candy bar pieces. Chocolate graham cracker crust and silky filling create an irresistible dessert that chocolate and peanut butter enthusiasts will crave.

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Ingredients

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• 1.5 cups graham cracker crumbs
• 1/3 cup (75 g) butter, melted
• 24 oz (680 g) cream cheese, softened
• 1 cup (240 g) peanut butter
• 1 cup (200 g) sugar
• 3 large eggs
• 1 tsp vanilla extract
• 4–5 Butterfinger candy bars, crushed
• 1 cup whipped cream (optional, for topping)

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Instructions

1. Calibrate the oven to 325F (163C) and construct a crisp graham cracker foundation directly inside a springform pan, firmly compressing the base.
2. Whip cream cheese and sugar until velvety and uniform, then gently fold in peanut butter until completely integrated.
3. Incorporate eggs and vanilla extract, blending smoothly to maintain a silky texture without overmixing.
4. Delicately fold crushed Butterfinger fragments throughout the creamy mixture, ensuring even distribution.
5. Transfer the luscious batter into the prepared crust, spreading evenly and eliminating potential air pockets.
6. Position the cheesecake in the preheated oven and bake for 55-65 minutes, watching for a subtle jiggle in the center indicating perfect doneness.
7. Remove from oven and allow to cool completely at room temperature, preventing immediate temperature shock.
8. Refrigerate for a minimum of 4 hours, permitting the cheesecake to set and develop robust flavors.
9. Prior to serving, garnish with additional crushed Butterfinger pieces and optional whipped cream for an indulgent presentation.

Notes

• Crush Butterfinger bars finely to ensure even distribution throughout the cheesecake for consistent sweet-salty crunch in every bite.
• Use room temperature cream cheese and eggs to prevent lumps and create a smoother, silkier cheesecake texture.
• Allow the cheesecake to cool gradually at room temperature before refrigerating to prevent surface cracking and maintain a creamy consistency.
• For gluten-free version, substitute graham crackers with gluten-free cookie crumbs and ensure Butterfinger bars are gluten-free.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 450 kcal
• Sugar: 28 g
• Sodium: 210 mg
• Fat: 32 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 1 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 75 mg