Butterfinger Cheesecake Recipe

Name: Butterfinger Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/2 cups chocolate graham cracker crumbs; 6 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1/8 cup golden brown sugar; Cheesecake; 3 (8 ounce) packages cream cheese, softened to room temperature; 2 tablespoons vanilla; 1 cup sugar, sifted; 1 cup sour cream; 4 large eggs; 1 3/4 cups crushed butterfinger candy bars (divided); 5 ounces semisweet chocolate; 5 ounces heavy cream (or a bit less)

Servings: persons

Crust
1 1/2 cups chocolate graham cracker crumbs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/8 cup golden brown sugar
Cheesecake
3 (8 ounce) packages cream cheese, softened to room temperature
2 tablespoons vanilla
1 cup sugar, sifted
1 cup sour cream
4 large eggs
1 3/4 cups crushed butterfinger candy bars (divided)
5 ounces semisweet chocolate
5 ounces heavy cream (or a bit less)

1
Preheat oven to 350u00b0F
2
Butter 9 inch springform pan. Blend crumbs, brown sugar, butter and vanilla until moist. Press into bottom and 2 inches up sides of pan.
3
For Filling, beat cream cheese, sugar, and 2 Tablespoons vanilla in large bowl until well blended. Beat in sour cream. Add eggs 1 at a time beating after each addition. Add 1 1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour or until golden on top, cracked on edges and set a little in center. Transfer to cooling rack. Cool completely.
4
Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream until it begins to boil. Pour cream over chocolate let sit 1 minute and stir until smooth.
5
Take 1/3 chocolate mix and put in Ziploc bag. Set aside. Put remaining chocolate in fridge for about 10 minutes to thicken. Remove and spread over cake. Then sprinkle remaining Butterfingers over glaze. Finally drizzle remaining chocolate from bag over the top. Refrigerate over night.

2430

kcal

Calories

196

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crust, 1 1/2 cups chocolate graham cracker crumbs, 6 tablespoons unsalted butter, melted, 1 teaspoon vanilla extract, and more.

Yes, Butterfinger Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterfinger Cheesecake

How did you like this recipe?

Frequently Asked Questions