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