Warning: file_get_contents(https://feastdesign.co/fp-autoupdate/validate.php?license=115421): Failed to open stream: HTTP request failed! HTTP/1.1 404 Not Found in /var/www/emiliarecipes.com/wp-content/plugins/feast-plugin/inc/autoupdate.php on line 53
Peanut Butter Butterfinger Cheesecake Recipe - emiliarecipes.com Peanut Butter Butterfinger Cheesecake Recipe - emiliarecipes.com
Warning: Undefined array key 0 in /var/www/emiliarecipes.com/wp-content/plugins/monumetric-ads/libs/advertisement.php on line 49
Print

Peanut Butter Butterfinger Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This rich and creamy peanut butter Butterfinger cheesecake combines smooth peanut butter cheesecake filling with crunchy Butterfinger pieces throughout. With a chocolate cookie crust and a generous topping of Butterfinger candy, it’s the ultimate dessert for peanut butter lovers and Butterfinger fans alike. Keywords: Peanut butter Butterfinger cheesecake, peanut butter cheesecake, Butterfinger cheesecake, creamy cheesecake recipe, chocolate crust cheesecake.

Ingredients

Scale
  • For the Crust:
    • 2 cups chocolate cookie crumbs
    • ½ cup melted butter
  • For the Filling:
    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 1 cup creamy peanut butter
    • 3 large eggs
    • 1 cup sour cream
    • 1 tsp vanilla extract
    • 1 ½ cups chopped Butterfinger candy bars
  • For the Topping:
    • ½ cup chopped Butterfinger candy bars
    • Whipped cream (optional)

Instructions

  • Prepare the Crust: Preheat the oven to 325°F (163°C). Combine chocolate cookie crumbs and melted butter, then press the mixture into the bottom of a springform pan. Bake for 10 minutes and let cool.
  • Make the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and mix well. Add eggs one at a time, mixing after each addition. Stir in sour cream and vanilla extract until smooth. Fold in 1 ½ cups chopped Butterfinger candy bars.
  • Assemble the Cheesecake: Pour the peanut butter cheesecake filling over the cooled crust. Smooth the top with a spatula.
  • Bake the Cheesecake: Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the center is set but slightly jiggly.
  • Cool and Serve: Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours. Before serving, top with ½ cup chopped Butterfinger candy bars and optional whipped cream.

Notes

  • Ensure cream cheese is softened to avoid lumps in the batter.
  • For extra indulgence, drizzle melted chocolate over the cheesecake before serving.

Nutrition

Find it online: https://emiliarecipes.com/peanut-butter-butterfinger-cheesecake-recipe/