Peanut Butter Butterfinger Cheesecake Recipe

If you’re a fan of peanut butter, cheesecake, and Butterfinger candy bars, then this Peanut Butter Butterfinger Cheesecake is the ultimate dessert you need to try. Combining the creamy richness of peanut butter cheesecake with crunchy, chocolatey Butterfinger pieces, this cheesecake is a decadent treat that will satisfy any sweet tooth. Perfect for special occasions, birthdays, or when you want to indulge, this cheesecake will quickly become a favorite for peanut butter lovers everywhere.

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What is a Peanut Butter Butterfinger Cheesecake?

A Peanut Butter Butterfinger Cheesecake is a rich, creamy cheesecake that incorporates smooth peanut butter into the filling, creating a luscious, nutty base. The cheesecake is loaded with chunks of Butterfinger candy bars, which add a delightful crunch and layers of peanut butter and chocolate flavor. The crust is often made from chocolate cookies or graham crackers to complement the peanut butter, and the whole dessert is typically topped with more Butterfinger pieces, whipped cream, and a drizzle of chocolate or peanut butter.

Ingredients List for Peanut Butter Butterfinger Cheesecake

Here’s everything you’ll need to make this indulgent peanut butter Butterfinger cheesecake, including the crust, filling, and toppings:

For the Chocolate Cookie Crust:

• 2 cups chocolate cookie crumbs (like Oreos or chocolate graham crackers)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Peanut Butter Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• ¾ cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup Butterfinger candy bars, chopped (about 3 regular-sized bars)

For the Toppings (Optional but Highly Recommended):

• 1 cup Butterfinger candy bars, chopped (for garnish)
• ½ cup whipped cream (for garnish)
• ¼ cup chocolate syrup or melted chocolate (for drizzling)
• ¼ cup melted peanut butter (for drizzling)

Substitutions and Variations

Here are a few ways you can customize this cheesecake to suit your dietary needs or preferences:

• Gluten-Free Option: Use gluten-free chocolate sandwich cookies for the crust.
• Low-Sugar Version: Swap the sugar for a low-carb sweetener like erythritol, and use sugar-free peanut butter and sugar-free chocolate for drizzling.
• Nut-Free Variation: Replace the peanut butter with sunflower seed butter or almond butter, and use another type of candy bar without peanuts, like Twix or KitKat.
• Extra Chocolatey: For a double chocolate twist, fold mini chocolate chips into the cheesecake filling along with the Butterfinger pieces.

Step-by-Step Cooking Instructions

Follow these steps to create the ultimate Peanut Butter Butterfinger Cheesecake that’s creamy, crunchy, and loaded with candy goodness.

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
2. Optional: Wrap the outside of the pan with two layers of heavy-duty aluminum foil to prepare for a water bath. This will prevent water from seeping into the pan during baking, ensuring a smooth, crack-free cheesecake.

Step 2: Make the Chocolate Cookie Crust

1. In a medium bowl, mix the chocolate cookie crumbs, sugar, and melted butter until the mixture resembles wet sand.
2. Press the crumb mixture into the bottom of the prepared springform pan, using the back of a spoon or the bottom of a measuring cup to press it down firmly and evenly.
3. Bake the crust for 10 minutes, then set it aside to cool while you make the cheesecake filling.

Step 3: Prepare the Peanut Butter Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy, about 2–3 minutes.
2. Add the granulated sugar, sour cream, and vanilla extract, and mix until well combined and smooth.
3. Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can introduce too much air into the batter and lead to cracks.
4. Fold in the chopped Butterfinger pieces, stirring gently until they’re evenly distributed throughout the cheesecake batter.

Step 4: Pour and Smooth the Filling

1. Pour the peanut butter cheesecake filling over the cooled chocolate cookie crust, spreading it evenly with a spatula.

Step 5: Prepare a Water Bath (Optional)

1. Place the foil-wrapped springform pan into a large roasting pan.
2. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracks.

Step 6: Bake the Cheesecake

1. Bake the cheesecake in the preheated oven for 60–70 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
2. Once baked, turn off the oven and crack the door slightly. Allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent cracks.

Step 7: Chill the Cheesecake

1. After cooling in the oven, remove the cheesecake from the water bath (if using) and transfer it to the refrigerator. Chill for at least 4 hours, but overnight is best to allow the cheesecake to fully set.

How to Decorate and Serve Peanut Butter Butterfinger Cheesecake

Now that your cheesecake has chilled and set, it’s time to add the fun finishing touches!

Step 1: Add the Toppings

• Chopped Butterfinger Pieces: Before serving, sprinkle the top of the cheesecake with additional chopped Butterfinger pieces for extra crunch and flavor.
• Whipped Cream: Add dollops or swirls of whipped cream around the edges of the cheesecake for a light, airy contrast to the rich cheesecake.
• Drizzle with Chocolate and Peanut Butter: Drizzle melted chocolate and peanut butter over the top of the cheesecake for a beautiful and delicious finishing touch.

Step 2: Slice and Serve

For clean slices, dip a sharp knife in warm water and wipe it off between each cut. Serve chilled for the best texture.

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing the cheesecake filling can incorporate too much air, leading to cracks during baking. Mix just until the ingredients are combined.
• Using the Wrong Peanut Butter: Stick to creamy, processed peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter, which tends to separate, can result in a grainy texture.
• Skipping the Chill Time: Don’t rush the chilling process. The cheesecake needs at least 4 hours in the fridge to fully set and firm up.

Serving and Presentation Tips

This cheesecake is already decadent and eye-catching, but you can make it even more impressive with these serving ideas:

How to Serve Peanut Butter Butterfinger Cheesecake

• Serve the cheesecake chilled, straight from the refrigerator, to maintain its creamy texture.
• Pair each slice with a small scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.

Presentation Ideas for Peanut Butter Butterfinger Cheesecake

• Garnish with extra Butterfinger pieces, a drizzle of chocolate syrup, and whipped cream for a professional bakery-style presentation.
• Dust the edges with cocoa powder or powdered sugar for a refined, elegant look.
• Add a few whole Butterfinger bars to the platter for a fun candy-themed presentation.

Peanut Butter Butterfinger Cheesecake Recipe Tips

• Make Ahead: This cheesecake can be made up to 2 days in advance. Keep it covered in the refrigerator until ready to serve.
• Storage: Store leftover cheesecake in the refrigerator, covered, for up to 5 days.
• Freezing: You can freeze this cheesecake for up to 2 months. Wrap individual slices tightly in plastic wrap and foil, then freeze. Thaw in the refrigerator before serving.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of candy bar?
A: Yes! You can substitute the Butterfinger bars with other candy bars like Reese’s Peanut Butter Cups, Twix, or Snickers for different flavors and textures.

Q: Can I make this cheesecake without a springform pan?
A: While a springform pan makes it easier to remove the cheesecake, you can use a regular cake pan lined with parchment paper. However, be sure to thoroughly chill the cheesecake before removing it from the pan.

Q: How do I prevent my cheesecake from cracking?
A: To avoid cracks, don’t overmix the batter, bake the cheesecake in a water bath, and allow it to cool gradually in the oven. These steps will help prevent cracks and ensure a smooth, creamy texture.

Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, you can use crunchy peanut butter if you want added texture. Just be aware that it may slightly affect the smoothness of the cheesecake.

Conclusion

This Peanut Butter Butterfinger Cheesecake is the ultimate indulgence for peanut butter and candy lovers alike. With its rich peanut butter filling, crunchy Butterfinger pieces, and creamy texture, this cheesecake is sure to be a hit at any gathering or special occasion. Whether you’re making it for a party, a birthday, or just to treat yourself, this cheesecake is guaranteed to impress. So, gather your ingredients, follow these simple steps, and get ready to enjoy a slice of pure decadence!

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