Cheesecakes are more than just desserts; they’re indulgent journeys into creamy, rich flavors that evoke memories of celebrations and special occasions. Among the vast array of cheesecake varieties, the Butterfinger Cheesecake stands out with its irresistible combination of creamy cheesecake filling, crunchy Butterfinger candy, and a decadent chocolate ganache topping. This dessert is not just a treat for the taste buds but also a homage to the playful joy of enjoying your favorite candy in a new and delightful form.
Ingredients
For the Crust:
- 2 1/4 cups Oreo crumbs (about 24 Oreo cookies finely crushed)
- 4 tbsp salted butter, melted
For the Filling:
- 24 oz cream cheese, at room temperature
- 1 cup sugar
- 3 tbsp all-purpose flour
- 3/4 cup sour cream, at room temperature
- 1/2 cup creamy peanut butter
- 1 tsp vanilla extract
- 4 large eggs, at room temperature
- 1 1/2 cups chopped Butterfinger candy bars (about 8 regular-size bars)
For the Ganache:
- 6 oz semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
For the Whipped Cream:
- 3/4 cup heavy whipping cream
- 1/2 cup powdered sugar
- 2 tbsp creamy peanut butter
- 1/4 tsp vanilla extract
Garnish:
- Additional chopped Butterfinger candy bars for sprinkling
Directions
Crust Preparation:
Preheat your oven to 325°F (163°C).
Prepare the Pan: Grease a 9-inch springform pan with butter or non-stick spray.
Combine Oreo Crumbs and Butter: In a bowl, mix the Oreo crumbs and melted butter until well combined and moistened.
Press into Pan: Press the mixture evenly into the bottom of the prepared springform pan.
Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool while you prepare the filling.
Filling:
Prepare Water Bath: Prepare a large roasting pan and set aside for the water bath later.
Mix Cream Cheese, Sugar, and Flour: In a large mixing bowl, beat the cream cheese, sugar, and flour until smooth and creamy.
Add Sour Cream, Peanut Butter, and Vanilla: Blend in the sour cream, peanut butter, and vanilla extract until fully incorporated.
Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until each egg is combined into the batter. Be careful not to overmix.
Fold in Butterfinger Pieces: Gently fold in the chopped Butterfinger candy bars until evenly distributed in the batter.
Pour Over Crust: Pour the cheesecake filling over the cooled crust in the springform pan.
Baking:
Prepare Water Bath: Place the springform pan into the larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan, creating a water bath.
Bake the Cheesecake: Bake the cheesecake at 300°F (150°C) for about 1 hour and 25 minutes, or until the edges are set and the center is slightly jiggly.
Cooling: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Chill: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight to set.
Ganache:
Prepare Ganache: In a heatproof bowl, place the semi-sweet chocolate chips.
Heat Cream: In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to boil.
Pour and Stir: Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Stir gently until smooth and glossy.
Spread Over Cheesecake: Pour the ganache over the cooled cheesecake, spreading it evenly with a spatula.
Whipped Cream:
Prepare Whipped Cream: In a chilled bowl, whip the heavy cream until it begins to thicken.
Add Sugar, Peanut Butter, and Vanilla: Gradually add the powdered sugar, peanut butter, and vanilla extract while continuing to whip.
Whip to Stiff Peaks: Continue whipping until stiff peaks form.
Decorate Cheesecake: Pipe or spread the whipped cream over the ganache-covered cheesecake.
Garnish: Sprinkle additional chopped Butterfinger candy bars over the whipped cream for decoration.
Serving:
Final Chill: Return the cheesecake to the refrigerator to chill until ready to serve.
Slice and Enjoy: When ready to serve, carefully remove the sides of the springform pan and slice the cheesecake into portions.
Serve: Serve chilled and enjoy the creamy, crunchy goodness of Butterfinger Cheesecake!
Variations
- Chocolate Variation: Use chocolate graham crackers or chocolate wafer cookies for the crust for an extra chocolatey base.
- Nutty Twist: Replace peanut butter with almond butter or hazelnut spread for a different nutty flavor profile.
- Gluten-Free: Substitute gluten-free cookies for the crust and ensure all other ingredients are gluten-free certified.
- Mini Cheesecakes: Make individual mini cheesecakes in muffin tins for easier serving and portion control.
Conclusion
Butterfinger Cheesecake is a dessert that combines the best of both worlds: creamy cheesecake and crunchy candy, topped with a luxurious chocolate ganache and fluffy whipped cream. It’s a dessert that not only satisfies your sweet tooth but also invites you to savor each decadent bite. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is sure to impress with its rich flavors and textures. Enjoy making this indulgent dessert and sharing it with loved ones for a memorable and delightful experience!
