Peanut Butter Butterfinger Cheesecake Recipe

Do you love the combination of creamy peanut butter, rich cheesecake, and the irresistible crunch of Butterfinger candy bars? If so, this Peanut Butter Butterfinger Cheesecake Recipe is the dessert for you! This decadent cheesecake layers smooth peanut butter filling with chunks of Butterfinger candy bars, creating the perfect balance of creamy and crunchy textures. It’s an absolute crowd-pleaser for peanut butter and candy lovers alike.

In this recipe, we'll guide you step-by-step to create the ultimate cheesecake loaded with peanut butter flavor, topped with even more Butterfinger goodness. Whether you’re preparing this for a party, a holiday dessert, or just to treat yourself, it’s sure to become a favorite. Let’s dive in and get baking!

What is Peanut Butter Butterfinger Cheesecake?

Peanut Butter Butterfinger Cheesecake is a rich, creamy dessert with a graham cracker crust, a smooth peanut butter cheesecake filling, and plenty of Butterfinger candy bar pieces mixed in and sprinkled on top. The combination of creamy peanut butter and crunchy Butterfinger chunks gives each bite a delicious contrast in texture and flavor. This indulgent dessert is perfect for peanut butter lovers and is sure to impress at any gathering.

Ingredients List for Peanut Butter Butterfinger Cheesecake

Crust Ingredients:

• 1 ½ cups of graham cracker crumbs (about 12-14 graham crackers)
• ½ cup of melted unsalted butter
• ¼ cup of granulated sugar
• Pinch of salt

Cheesecake Filling Ingredients:

• 4 (8 oz) blocks of cream cheese (softened, room temperature)
• 1 ¼ cups of granulated sugar
• 1 cup of creamy peanut butter (preferably not natural, as the oil can separate)
• 1 cup of sour cream (or Greek yogurt)
• 4 large eggs (room temperature)
• 1 teaspoon of vanilla extract
• 1 ½ cups of chopped Butterfinger candy bars (roughly 6 full-sized bars)

Topping Ingredients:

• Whipped cream (for garnish)
• Extra Butterfinger pieces (chopped, for garnish)
• Chocolate sauce or ganache (optional, for a drizzle)

Substitutions and Variations

Here are some substitutions and variations if you want to tweak this recipe:

1. Crust Options: Instead of graham crackers, you can use crushed Oreos (for a chocolate crust), digestive biscuits, or Nutter Butter cookies for extra peanut butter flavor.
2. Gluten-Free Option: Use gluten-free graham crackers or gluten-free Oreos to make the cheesecake gluten-free.
3. Dairy-Free Option: Swap regular cream cheese and sour cream for dairy-free alternatives like cashew cream cheese or coconut yogurt. Use a dairy-free peanut butter and Butterfinger-like candy if necessary.
4. Butterfinger Substitutes: If you don’t have Butterfingers, you can substitute with Reese’s Peanut Butter Cups, chopped Snickers, or even Heath bars for a similar crunchy texture.
5. Lower-Sugar Version: Use a sugar substitute like monk fruit sweetener or stevia for a lower-sugar version. Just be sure to check the conversion amounts.

Step-by-Step Cooking Instructions

Let’s walk through the steps to create this decadent peanut butter Butterfinger cheesecake!

Step 1: Prepare the Crust

1. Crush the graham crackers: Use a food processor to crush the graham crackers into fine crumbs. If you don’t have a food processor, place them in a ziplock bag and crush them with a rolling pin until finely ground.
2. Mix the crust ingredients: In a medium-sized bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture is evenly combined and resembles wet sand.
3. Press into the springform pan: Press the crumb mixture firmly into the bottom of a greased 9-inch springform pan. Use the back of a spoon or a flat measuring cup to press it into an even layer.
4. Chill the crust: Place the crust in the fridge to set while you prepare the cheesecake filling.

Step 2: Prepare the Peanut Butter Cheesecake Filling

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
2. Add the sugar and peanut butter: Gradually add the sugar and peanut butter to the cream cheese, mixing until well combined and smooth.
3. Add the eggs one at a time: Beat in the eggs one at a time on low speed. Be careful not to overmix, as overmixing can incorporate too much air and cause the cheesecake to crack.
4. Incorporate the sour cream and vanilla: Add the sour cream and vanilla extract, and mix until smooth and fully combined.
5. Fold in the Butterfinger pieces: Gently fold in about 1 cup of chopped Butterfinger candy bars, leaving some for garnish.

Step 3: Assemble and Bake the Cheesecake

1. Pour the filling into the crust: Remove the chilled crust from the fridge and pour the peanut butter cheesecake filling over the crust. Smooth the top with a spatula to ensure an even surface.
2. Water bath (optional but recommended): To prevent cracks and ensure even baking, wrap the outside of the springform pan with a couple of layers of aluminum foil. Place the pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
3. Bake the cheesecake: Preheat your oven to 325°F (163°C). Bake the cheesecake for 60-75 minutes, or until the edges are set and the center is still slightly jiggly.
4. Cool the cheesecake in the oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour to prevent cracks from sudden temperature changes.
5. Chill the cheesecake: Once the cheesecake has cooled to room temperature, transfer it to the fridge and let it chill for at least 4 hours or, preferably, overnight.

Step 4: Garnish and Serve

1. Add whipped cream and toppings: Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter. Top with whipped cream, extra chopped Butterfinger pieces, and a drizzle of chocolate sauce or ganache if desired.
2. Slice and serve: For clean slices, use a sharp knife dipped in hot water, wiping the knife between each cut.

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

Here’s a quick summary of the process to make the perfect peanut butter Butterfinger cheesecake:

1. Make the crust: Mix graham cracker crumbs, butter, and sugar, then press the mixture into a springform pan. Chill the crust.
2. Prepare the filling: Beat cream cheese, peanut butter, sugar, eggs, and sour cream, then fold in chopped Butterfinger candy.
3. Bake in a water bath: Pour the filling over the crust, bake the cheesecake, and cool gradually in the oven.
4. Chill and garnish: Let the cheesecake chill in the fridge, then top with whipped cream, extra Butterfinger pieces, and chocolate sauce before serving.

Common Mistakes to Avoid

To ensure your cheesecake comes out perfect, avoid these common mistakes:

1. Overmixing the batter: Overmixing can incorporate too much air, causing the cheesecake to puff up in the oven and then crack as it cools.
2. Not using room temperature ingredients: Be sure all your ingredients, especially the cream cheese, eggs, and sour cream, are at room temperature. This ensures everything blends smoothly and prevents lumps in the batter.
3. Skipping the water bath: A water bath helps the cheesecake bake evenly and prevents cracks. If you don’t use one, keep a close eye on the cheesecake to avoid overbaking.
4. Rushing the cooling process: Let the cheesecake cool gradually in the oven, then fully chill it in the fridge before serving. Rushing the cooling process can lead to cracks.

Serving and Presentation Tips

Here are some ways to serve and present your peanut butter Butterfinger cheesecake in a stylish and mouth-watering way:

1. Use a hot knife for clean slices: To get neat, professional-looking slices, dip a sharp knife in hot water and wipe it clean between each cut.
2. Top with whipped cream: Add whipped cream to the edges or the top of the cheesecake for an extra indulgent touch.
3. Garnish with Butterfinger pieces: Sprinkle extra chopped Butterfinger candy bars on top for a delicious crunchy garnish.
4. Chocolate drizzle: Drizzle some chocolate ganache or sauce over the top for a visually stunning finish.

Presentation Ideas for Peanut Butter Butterfinger Cheesecake

Here are a few fun ways to present your cheesecake:

1. Mini Cheesecakes: Make individual-sized cheesecakes in muffin tins with paper liners. These are perfect for parties and make serving easier.
2. Butterfinger Crunch Crust: Mix chopped Butterfinger pieces into the crust itself for an extra crunchy and candy-loaded base.
3. Layered Cheesecake: Add layers of chocolate or peanut butter mousse in between the cheesecake filling for a multi-layered dessert.
4. Decorative Chocolate Swirls: Use melted chocolate to create swirls or designs on top of the cheesecake for a bakery-style finish.

Peanut Butter Butterfinger Cheesecake Recipe Tips

Here are a few extra tips to ensure your cheesecake turns out perfectly every time:

1. Room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smoother filling.
2. Use a water bath: This helps the cheesecake bake more evenly and prevents cracks. If you don’t use one, monitor the cheesecake closely to avoid overbaking.
3. Chill for best results: Cheesecake needs time to set, so chill it in the fridge for at least 4 hours or overnight before serving.
4. Don’t skip the Butterfingers: The Butterfinger candy adds a delightful crunch and flavor, so be sure to fold in plenty for the best result!

Frequently Asked Questions (FAQs)

1. Can I make peanut butter Butterfinger cheesecake ahead of time?

Yes! Cheesecake actually tastes better when made ahead of time because it needs time to set. Make it a day or two in advance and store it in the fridge until you’re ready to serve.

2. Can I freeze peanut butter Butterfinger cheesecake?

Absolutely! You can freeze the cheesecake by wrapping it tightly in plastic wrap and aluminum foil. It will last up to 2 months in the freezer. Thaw in the fridge overnight before serving.

3. Do I need to use a water bath for this cheesecake?

While not strictly necessary, using a water bath helps the cheesecake bake evenly and prevents cracks. If you don’t use one, be sure to keep a close eye on the cheesecake to avoid overbaking.

4. Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you prefer extra texture in the filling. Just keep in mind that creamy peanut butter will create a smoother consistency.

5. What if my cheesecake cracks?

If your cheesecake cracks, don’t worry! You can easily cover the cracks with whipped cream, Butterfinger pieces, or a drizzle of chocolate ganache.

Conclusion

This Peanut Butter Butterfinger Cheesecake is the ultimate indulgence for peanut butter and candy bar lovers. With its creamy peanut butter filling, crunchy Butterfinger pieces, and rich graham cracker crust, it’s a dessert that’s bound to impress. Follow the steps and tips in this guide, and you’ll be able to create a cheesecake that’s not only delicious but also visually stunning. So, whether you’re baking for a special occasion or simply treating yourself, this cheesecake is a must-try!

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