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Butterfinger Cheesecake

This creamy, dreamy Butterfinger Cheesecake is a rich and velvety dessert that's easy to make, perfect for impressing your guests or enjoying a sweet treat after a busy day.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ½ cups graham cracker crumbs For a buttery base
  • ½ cup unsalted butter, melted Provides richness to the crust
  • ¼ cup granulated sugar Sweetens the crust
For the cheesecake filling
  • 24 oz cream cheese, softened Base of the cheesecake
  • 1 cup granulated sugar To sweeten the filling
  • 1 teaspoon vanilla extract Enhances flavor
  • 3 large eggs Provides structure
  • 1 cup whipped cream Adds lightness to the filling
For the topping
  • 6 bars Butterfinger, crushed For a crunchy topping
  • to taste Extra whipped cream for garnish Optional decorative topping

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
Make the Crust
  1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the springform pan. Bake for 10 minutes until golden brown, then let it cool.
Blend the Filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Mix in vanilla extract. Add eggs one at a time, mixing gently to avoid cracks.
Whip it Good
  1. Fold in whipped cream gently to maintain texture.
Bake
  1. Pour the cheesecake mixture over the cooled crust. Bake for 50-60 minutes, or until the edges are set with a slight jiggle in the center. Turn off oven and crack the door open to cool gradually.
Chill Out
  1. Refrigerate the cheesecake for at least 4 hours, or overnight if possible.
Top it Off
  1. Before serving, sprinkle crushed Butterfinger bars on top and add extra whipped cream if desired.

Notes

You can substitute Butterfingers with your favorite candy bars like Snickers or Reese's. For cleaner slices, dip a knife in warm water before cutting.