Decadent Butterfinger Cheesecake

Ingredients:

• 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
• 1/4 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 cup crushed Butterfinger candy bars (about 8 fun-size bars)
• 1/2 cup creamy peanut butter
• Whipped cream and additional crushed Butterfinger for garnish (optional)

Directions:

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed cookies and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the sour cream until well combined.
6. Fold in the crushed Butterfinger candy bars.
7. Pour half of the cheesecake batter over the prepared crust.
8. In a microwave-safe bowl, heat the peanut butter until melted and smooth, stirring every 15 seconds.
9. Drizzle half of the melted peanut butter over the cheesecake batter in the pan. Use a knife to swirl the peanut butter into the batter.
10. Repeat with the remaining cheesecake batter and melted peanut butter.
11. Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly browned.
12. Remove from the oven and let the cheesecake cool completely in the pan on a wire rack.
13. Once cooled, refrigerate for at least 4 hours or overnight.
14. Before serving, garnish with whipped cream and additional crushed Butterfinger candy bars if desired.
15. Prep Time: 20 minutes | Cooking Time: 50-60 minutes | Total Time: 5 hours (including chilling)
16. Kcal: 450 kcal | Servings: 12 servings

FAQs:

• What is a Butterfinger Cheesecake? A Butterfinger Cheesecake is a rich and creamy dessert that incorporates crushed Butterfinger candy bars into a classic cheesecake. It typically features a graham cracker crust, a smooth cheesecake filling mixed with Butterfinger pieces, and additional Butterfinger crumbles or chocolate drizzle on top.
• How do you make a Butterfinger Cheesecake? To make a Butterfinger Cheesecake, start by preparing a graham cracker crust and pressing it into the bottom of a springform pan. For the filling, beat cream cheese with sugar, eggs, and vanilla extract until smooth, then fold in crushed Butterfinger pieces. Pour the filling into the crust and bake until set. Once cooled, top with more crushed Butterfinger and a chocolate drizzle if desired.
• Can I make a no-bake version of Butterfinger Cheesecake? Yes, you can make a no-bake version by using a no-bake cheesecake filling. Combine cream cheese with powdered sugar, vanilla extract, and whipped cream until smooth and fluffy. Fold in the crushed Butterfinger pieces and spread the mixture over the prepared crust. Chill in the refrigerator for several hours or until firm.
• How should I store Butterfinger Cheesecake? Store Butterfinger Cheesecake in an airtight container in the refrigerator for up to 5 days. If you need to store it longer, you can freeze the cheesecake for up to 3 months. To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
• Can I use other types of candy bars in the cheesecake? Yes, you can customize the cheesecake by using other types of candy bars. Popular alternatives include Snickers, Reese’s Peanut Butter Cups, or Heath bars. Chop the candy bars into small pieces and fold them into the cheesecake filling just like you would with Butterfinger pieces. Adjust the toppings to match the flavor of the chosen candy bar.