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Butterfinger Cheesecake

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Butterfinger Cheesecake

Do you love and adore butterfinger candies? Then, this is the cheesecake for you! It is easy to make, amazingly delish and packed with those yummy butterfinger candies! This recipe can also be made in a 9×13 pan if you prefer to make bars instead of one large cheesecake! If you are looking to make this ahead of time, then you’re in luck. It freezes beautifully so you can get it done prior to your occasion! You may also enjoy my butterfinger bark,   butterfinger apple blondies and butterfinger cookies!

butterfinger cheesecakebutterfinger cheesecake

You may need:

9 inch springform pan

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Butterfinger Cheesecake
 
Ingredients
Crust
  • 1¼ cups graham cracker crumbs
  • 5 T. butter
  • 5 T. sugar
Cheesecake
  • 24 ounces soft cream cheese
  • 1 cup sugar
  • 3T. flour
  • 1 c. sour cream
  • 4 eggs
  • 1 tsp. vanilla
  • 1 package of Butterfingers mini bars, smashed
  • 1 package of Butterfingers mini bars cut in half for decoration
Ganache
  • ½ c. heavy cream
  • 6 ounces semi sweet chocolate bars (these melt smoother than chips)
Frosting for garnish
    Frosting
    • 1 cup butter, soft
    • ½c plus 2T. creamy peanut butter
    • 4 c. powdered sugar
    • ¼ cup milk
    Instructions
    1. Preheat oven to 325.
    2. Mix crust ingredients and press into sides and bottom of 9 inch springform pan.
    3. Bake 10 mins and let cool.
    4. Lower temp to 300.
    5. Beat cream cheese and sugar on low to combine.
    6. Add flour.
    7. Add sour cream.
    8. Add one egg at a time and vanilla.
    9. Fold in smashed candies.
    10. Pour into crust.
    11. Drop pan gently on counter to release air bubbles.
    12. Bake 1 hour.
    13. Shut oven but leave cake in the oven with door closed for 30 more mins.
    14. Remove, cool and chill.
    Ganache
    1. Microwave cream until almost at a boil in a micro safe bowl.
    2. Remove and add the chocolate in broken pieces.
    3. Cover with a paper towel 2 mins.
    4. Whisk smooth and pour onto cold cheesecake.
    5. Return to fridge until set.
    Frosting
    1. Beat butter and peanut butter until creamy.
    2. Add sugar and blend well.
    3. Add milk slowly until smooth.
    4. You will not need all of this-save the extras for cupcakes or brownies!
    5. Pipe frosting on the cold ganache and top with halved butterfingers candies.

    Cheesecake adapted from Life, Love & Sugar

    You May Love These, Too! XOXO

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    Filed Under: Cheesecake, Dessert

    This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

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