Peanut Butter Butterfinger Cheesecake Recipe

For anyone who loves peanut butter and Butterfinger candy bars, this Peanut Butter Butterfinger Cheesecake is the ultimate indulgence! It combines the creamy richness of peanut butter cheesecake with the irresistible crunch of crushed Butterfinger candy. With a smooth filling, buttery graham cracker crust, and a decadent topping of whipped cream and more Butterfinger pieces, this cheesecake is sure to be a crowd favorite. Perfect for any occasion, this dessert will satisfy every sweet tooth!

Let’s dive into the full recipe and learn how to make this rich, decadent cheesecake that’s bursting with peanut butter flavor and studded with bits of Butterfinger.

What is Peanut Butter Butterfinger Cheesecake?

Peanut Butter Butterfinger Cheesecake is a rich, creamy baked cheesecake that’s flavored with peanut butter and loaded with crushed Butterfinger candy bars. The candy bars add a sweet, crunchy texture that perfectly complements the smooth cheesecake. It’s built on a graham cracker crust and topped with whipped cream and extra Butterfinger pieces for the ultimate peanut butter and chocolate experience.

Ingredients List for Peanut Butter Butterfinger Cheesecake

Here’s a breakdown of the ingredients you’ll need to make this delicious cheesecake:

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs: The perfect base for a rich, buttery crust.
• ¼ cup granulated sugar: Adds sweetness to the crust.
• ½ cup unsalted butter (melted): Binds the crumbs together for a firm crust.

For the Peanut Butter Cheesecake Filling:

• 24 oz cream cheese (softened): Full-fat cream cheese works best for a creamy texture.
• 1 ¼ cups granulated sugar: Sweetens the cheesecake and balances the peanut butter.
• 1 cup creamy peanut butter: The star of the cheesecake. Choose a smooth peanut butter for a velvety texture.
• 1 cup sour cream: Adds tanginess and creaminess.
• 1 tablespoon vanilla extract: Enhances the flavor of the cheesecake.
• 4 large eggs: Room temperature eggs help bind the cheesecake and create a smooth texture.
• 1 ½ cups crushed Butterfinger candy bars: Adds crunch and flavor throughout the cheesecake.

For the Topping:

• 1 cup heavy whipping cream: For making whipped cream to top the cheesecake.
• 2 tablespoons powdered sugar: Sweetens the whipped cream.
• 1 teaspoon vanilla extract: Adds flavor to the whipped cream.
• ½ cup crushed Butterfinger candy bars: For sprinkling on top of the whipped cream.

Substitutions and Variations

Here are a few ways to adjust the recipe based on your preferences or dietary needs:

• Gluten-Free Option: Use gluten-free graham crackers for the crust.
• Butterfinger Alternatives: Substitute Butterfinger candy bars with Reese's Pieces, peanut butter cups, or other chocolate-coated candies if preferred.
• Dairy-Free Option: Use dairy-free cream cheese and butter for a dairy-free version.
• Crunchy Peanut Butter: For a more textured filling, use crunchy peanut butter instead of creamy.

Step-by-Step Cooking Instructions

Let’s walk through the process of making this Peanut Butter Butterfinger Cheesecake step by step. It may take a bit of time, but the result is well worth the effort!

1. Prepare the Crust:

• Preheat the oven: Preheat your oven to 350°F (175°C).
• Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press into the pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or measuring cup to smooth the surface.
• Bake the crust: Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.

2. Prepare the Peanut Butter Cheesecake Filling:

• Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and free of lumps (about 2-3 minutes).
• Add sugar and peanut butter: Gradually add the granulated sugar, followed by the peanut butter, and continue beating until well combined and creamy.
• Add sour cream and vanilla: Mix in the sour cream and vanilla extract until fully incorporated.
• Add eggs: Add the eggs one at a time, beating on low speed after each addition. Be careful not to overmix the batter as this can introduce too much air, which may cause cracks during baking.
• Fold in crushed Butterfinger pieces: Gently fold in 1 ½ cups of crushed Butterfinger candy bars using a spatula.

3. Assemble and Bake:

• Pour the filling: Pour the peanut butter cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
• Bake: Place the cheesecake in the oven and bake at 325°F (163°C) for 60-70 minutes. The cheesecake is done when the edges are set, but the center still has a slight jiggle.
• Cool the cheesecake: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about an hour to prevent cracking.

4. Chill the Cheesecake:

• Refrigerate: Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

5. Make the Whipped Cream Topping:

• Beat the cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
• Top the cheesecake: Remove the chilled cheesecake from the springform pan and pipe or spread the whipped cream over the top.
• Add more Butterfinger pieces: Sprinkle the remaining ½ cup of crushed Butterfinger pieces over the whipped cream.

How to Cook Peanut Butter Butterfinger Cheesecake: A Step-by-Step Guide

Here’s a quick recap of the process:

1. Make the crust: Combine graham cracker crumbs, sugar, and butter, then press into the springform pan and bake.
2. Prepare the filling: Beat together cream cheese, peanut butter, sugar, sour cream, eggs, and vanilla. Fold in crushed Butterfinger pieces.
3. Bake the cheesecake: Pour the filling into the crust and bake until the edges are set, but the center still jiggles slightly.
4. Cool and refrigerate: Let the cheesecake cool slowly in the oven, then refrigerate for several hours.
5. Top with whipped cream: Once the cheesecake is fully set, top with freshly whipped cream and sprinkle more crushed Butterfinger candy on top.

Common Mistakes to Avoid

• Overmixing the batter: Overmixing can cause too much air to enter the batter, leading to cracks in the cheesecake. Mix just until ingredients are combined.
• Skipping the cooling process: Don’t rush the cooling process. Allow the cheesecake to cool slowly in the oven to prevent it from cracking.
• Too many Butterfinger pieces in the filling: While it's tempting to load the cheesecake with candy, too many pieces can make the cheesecake too dense. Stick to the recommended amount for the best texture.

Serving and Presentation Tips

• Clean slices: For neat, clean slices, dip a sharp knife into hot water, wipe it off, and slice. Repeat after each cut for the cleanest presentation.
• Extra toppings: Drizzle with melted chocolate, caramel sauce, or even more peanut butter for an extra layer of indulgence.
• Decorate: You can also sprinkle some crushed peanuts or chocolate shavings along with the Butterfinger pieces on top for added crunch and decoration.

How to Serve Peanut Butter Butterfinger Cheesecake

Serve this cheesecake chilled. It pairs perfectly with a hot cup of coffee or a glass of cold milk. Each slice offers the perfect combination of creamy peanut butter, crunchy Butterfinger, and a buttery graham cracker crust.

Presentation Ideas for Peanut Butter Butterfinger Cheesecake

• Mini Cheesecakes: Create individual cheesecakes using a muffin tin for personal-sized portions.
• Layered Look: Pipe the whipped cream in decorative swirls or rosettes on top to give the cheesecake a bakery-quality look.
• Chocolate Drizzle: Drizzle melted chocolate or caramel over each slice for a rich, decadent presentation.

Peanut Butter Butterfinger Cheesecake Recipe Tips

• Room Temperature Ingredients: Make sure all of your ingredients—especially the cream cheese, eggs, and sour cream—are at room temperature. This ensures a smooth, lump-free batter.
• Freeze for Later: You can freeze this cheesecake for up to 2 months. Just wrap it tightly in plastic wrap and aluminum foil, then thaw it in the refrigerator before serving.
• Plan Ahead: Cheesecake tastes best when made a day in advance. This gives it plenty of time to set and develop its flavors.

Frequently Asked Questions (FAQs)

Q: Can I freeze Peanut Butter Butterfinger Cheesecake? A: Yes! Wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.

Q: How do I prevent my cheesecake from cracking? A: To prevent cracking, avoid overmixing the batter, bake the cheesecake at a lower temperature, and cool it slowly in the oven before chilling in the fridge.

Q: Can I use natural peanut butter? A: It’s best to use creamy, shelf-stable peanut butter like Jif or Skippy. Natural peanut butter tends to separate and can make the cheesecake too oily.

Q: How long will the cheesecake last? A: Stored in an airtight container, this cheesecake will last up to 5 days in the refrigerator.

Conclusion

This Peanut Butter Butterfinger Cheesecake is a decadent, show-stopping dessert that’s perfect for any peanut butter lover. With its smooth peanut butter filling, crunchy Butterfinger pieces, and creamy whipped topping, it’s the ultimate indulgence. Whether you’re making it for a special occasion or just because, this cheesecake will have everyone coming back for seconds. So grab your ingredients, follow these steps, and get ready to enjoy the perfect combination of creamy, crunchy, and sweet flavors!

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