Description
This Butterfinger Cheesecake Delight is a decadent dessert that combines a crunchy Oreo crust with a creamy peanut butter-infused cheesecake, studded with chopped Butterfinger candy bars. Topped with a luscious chocolate ganache and peanut butter whipped cream, this cheesecake is perfect for celebrations and sweet indulgences.
Ingredients
Scale
Crust
- 2 cups Oreo crumbs
- 1/2 cup Salted butter, melted
Cheesecake Filling
- 24 oz Cream cheese, room temperature
- 1 cup Sugar
- 1/4 cup All-purpose flour
- 1 cup Sour cream
- 1/2 cup Peanut butter
- 1 tbsp Vanilla extract
- 3 large Eggs, room temperature
- 1 cup Chopped Butterfingers
Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy whipping cream, warmed
Peanut Butter Whipped Cream
- 1 cup Heavy whipping cream
- 1/4 cup Powdered sugar
- 2 tbsp Peanut butter
- 1 tsp Vanilla extract
- 1/2 cup Chopped Butterfingers (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to prevent sticking.
- Make the Crust: Combine Oreo crumbs and melted salted butter in a small bowl until thoroughly mixed. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.
- Bake the Crust: Bake the crust at 325°F for 10 minutes, then remove and allow it to cool completely. Wrap the outside of the pan with aluminum foil to prepare for the water bath.
- Adjust Oven Temperature: Reduce the oven temperature to 300°F (148°C). While the crust cools, chop the Butterfinger candy bars into small pieces for the filling and garnish.
- Prepare Cheesecake Filling: In a large bowl, blend the cream cheese, sugar, and flour on low speed until smooth and creamy. Add sour cream, peanut butter, and vanilla extract, mixing until well incorporated.
- Add Eggs: Add eggs one at a time, mixing slowly after each addition to ensure even blending without overmixing.
- Fold in Butterfingers: Gently fold in the chopped Butterfingers so they are evenly distributed throughout the batter.
- Assemble and Bake: Pour the cheesecake batter over the cooled crust and smooth the top. Place the springform pan in a larger pan filled with warm water to create a water bath, then bake for 1 hour and 25 minutes until the center is set but still slightly jiggly.
- Cool Gradually: Turn off the oven and keep the door closed for 30 minutes. Then, crack the oven door open and let the cheesecake cool gradually for another 30 minutes to prevent cracking.
- Refrigerate: Remove the cheesecake from the oven and water bath. Refrigerate it for at least 5 to 6 hours or overnight to fully set.
- Remove from Pan: Release the cheesecake from the springform pan and transfer it carefully to a serving plate.
- Prepare Ganache: Heat 1/2 cup heavy whipping cream in the microwave until boiling. Pour it over the semi-sweet chocolate chips in a bowl, then whisk until smooth and shiny.
- Apply Ganache: Pour the ganache evenly over the top of the chilled cheesecake and allow it to set.
- Make Peanut Butter Whipped Cream: Whip 1 cup heavy whipping cream, powdered sugar, peanut butter, and vanilla extract together until stiff peaks form.
- Decorate: Pipe the peanut butter whipped cream around the edges of the cheesecake, then sprinkle the remaining chopped Butterfingers on top as garnish.
- Final Chill: Refrigerate the finished cheesecake until ready to serve to ensure all layers are well set and flavors are melded.
Notes
- Using room temperature ingredients, especially cream cheese and eggs, helps achieve a smoother cheesecake batter.
- Wrapping the springform pan in foil prevents water from leaking into the crust during the water bath baking.
- Gradual cooling prevents cracking on the cheesecake surface.
- Allowing the cheesecake to chill overnight enhances flavor and texture.
- This recipe can be made a day ahead for convenience.
