Butterfinger Cheesecake Delight (Printable View)

Decadent cheesecake with Butterfingers, chocolate ganache, and peanut butter whipped cream topping.

# Ingredient List:

→ Crust

01 - 2 1/4 cups Oreo cookie crumbs
02 - 4 tablespoons salted butter, melted

→ Filling

03 - 24 ounces cream cheese, at room temperature
04 - 1 cup granulated sugar
05 - 3 tablespoons all-purpose flour
06 - 3/4 cup sour cream, at room temperature
07 - 1/2 cup creamy peanut butter
08 - 1 teaspoon vanilla extract
09 - 4 large eggs, at room temperature
10 - 1 1/2 cups chopped Butterfinger candy bars (about 12 fun-size bars)

→ Chocolate Ganache

11 - 6 ounces semi-sweet chocolate chips
12 - 1/2 cup heavy whipping cream

→ Peanut Butter Whipped Cream

13 - 3/4 cup heavy whipping cream
14 - 1/2 cup powdered sugar
15 - 2 tablespoons creamy peanut butter
16 - 1/4 teaspoon vanilla extract

→ Topping

17 - Chopped Butterfinger candy bars

# Preparation Steps:

01 - Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
02 - Combine Oreo crumbs and melted salted butter in a small bowl. Press mixture evenly into the base of the prepared springform pan.
03 - Bake crust for 10 minutes, then remove from oven and set aside to cool.
04 - Wrap the outside of the pan with aluminum foil to prevent water from entering during baking. Set prepared pan aside.
05 - Reduce oven temperature to 300°F (148°C).
06 - Chop Butterfinger candy bars and set aside.
07 - In a large bowl, beat cream cheese, granulated sugar, and flour on low speed until smooth. Scrape the sides of the bowl as needed.
08 - Add sour cream, peanut butter, and vanilla extract. Mix on low speed until fully incorporated.
09 - Add eggs one at a time, mixing slowly after each addition. Scrape sides of the bowl to ensure consistency.
10 - Gently fold in chopped Butterfingers until evenly distributed.
11 - Pour cheesecake batter evenly over cooled crust.
12 - Place springform pan inside a larger pan. Pour warm water into the outer pan until it comes halfway up the sides of the springform pan, ensuring it does not rise above the foil.
13 - Bake for 1 hour 25 minutes, or until the center is set but still slightly jiggly.
14 - Turn off oven, leaving the door closed for 30 minutes. Allow cheesecake to continue setting as it begins to cool.
15 - Crack oven door open for another 30 minutes to help cheesecake cool slowly and reduce the chance of cracking.
16 - Remove cheesecake from oven and water bath, unwrap the foil, and refrigerate until firm, at least 5–6 hours or overnight.
17 - Once chilled and set, release springform and transfer cheesecake to a serving plate.
18 - Place chocolate chips in a heatproof bowl. Heat heavy whipping cream in a separate container until it just begins to boil, then pour over the chocolate chips. Let stand for 2–3 minutes, then whisk until smooth.
19 - Pour ganache over chilled cheesecake and spread into an even layer.
20 - In a mixer bowl, combine heavy whipping cream, powdered sugar, peanut butter, and vanilla extract. Whip on high speed until stiff peaks form.
21 - Transfer whipped cream to a piping bag fitted with a piping tip and pipe decorative shells around the edge of the cheesecake.
22 - Chop additional Butterfinger candy bars and sprinkle over the top of the cheesecake.
23 - Keep cheesecake refrigerated and covered until ready to serve. For best results, consume within 3–4 days.

# Supplementary Details:

01 - Allow all dairy ingredients to reach room temperature before mixing to ensure a smooth, homogeneous filling.
02 - The water bath technique helps prevent surface cracking and yields a creamy texture.

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