Peanut Butter Butterfinger Cheesecake Recipe

If you're a fan of creamy peanut butter, crunchy Butterfinger candy, and the lusciousness of cheesecake, you're in for a treat! This Peanut Butter Butterfinger Cheesecake is the ultimate indulgence that combines all these amazing flavors into one delightful dessert. Imagine a buttery graham cracker crust topped with a rich peanut butter cheesecake filling, loaded with chunks of Butterfinger candy bars for added crunch and flavor. This recipe will quickly become a favorite at family gatherings, parties, or just when you want to satisfy your sweet tooth. Read on to discover all the secrets to creating this show-stopping dessert from scratch!

What is Peanut Butter Butterfinger Cheesecake?

Peanut Butter Butterfinger Cheesecake is a rich and decadent dessert that combines the smooth and creamy texture of cheesecake with the nutty flavor of peanut butter and the crunchiness of Butterfinger candy bars. This dessert has a classic graham cracker crust, a creamy peanut butter-flavored cheesecake filling, and is studded with crushed Butterfinger pieces that add extra sweetness and texture. It’s a fun twist on traditional cheesecake and will appeal to anyone who loves peanut butter and chocolate.

Ingredients List for Peanut Butter Butterfinger Cheesecake

For the Crust

• 1 ½ cups graham cracker crumbs (about 10 full crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed Butterfinger candy bars (about 4 regular-sized bars)

For the Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ cup chopped Butterfinger candy bars for garnish

Substitutions and Variations

If you’re looking to switch things up, here are a few substitutions and variations you can try:

• Crust Substitute: Replace the graham cracker crust with an Oreo cookie crust for a more chocolatey base.
• Low-Sugar Version: Use a sugar substitute like Stevia or Monk fruit for the filling and crust to reduce the sugar content.
• Alternative Nut Butters: Substitute peanut butter with almond butter or cashew butter if you have a peanut allergy or prefer a different flavor.
• Candy Variations: Swap Butterfinger with other candy bars, like Reese’s Pieces, Snickers, or Twix, for a different taste and texture.

Step-by-Step Cooking Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well mixed and crumbs are evenly coated with butter.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a measuring cup to smooth the crust evenly.
4. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add the peanut butter and sugar, and mix until thoroughly combined.
3. Add sour cream, vanilla extract, and mix until smooth.
4. Add the eggs, one at a time, beating on low speed just until combined. Be careful not to overmix.
5. Fold in the crushed Butterfinger candy bars gently with a spatula.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust in the springform pan.
2. Smooth the top with a spatula to ensure an even layer.

Step 4: Bake the Cheesecake

1. Place the cheesecake in the preheated oven and bake for 60-70 minutes, or until the center is almost set but still slightly jiggly.
2. Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.

Step 5: Chill the Cheesecake

1. After the cheesecake has cooled in the oven, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight, to set.

Step 6: Prepare the Whipped Topping

1. In a medium mixing bowl, beat the heavy whipping cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled cheesecake.

Step 7: Garnish with Butterfinger

1. Sprinkle the chopped Butterfinger pieces over the whipped topping for an extra crunch and visual appeal.

How to Cook Peanut Butter Butterfinger Cheesecake: A Step-by-Step Guide

This guide has outlined each step to make the perfect Peanut Butter Butterfinger Cheesecake. From preparing the crust to baking the cheesecake and topping it with whipped cream, each part of the process adds to the final masterpiece. The key is to let each stage set properly, especially chilling the cheesecake, to ensure the perfect texture. Following these instructions will help you create a delicious dessert that looks as good as it tastes!

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing introduces too much air into the batter, which can cause cracks in the cheesecake.
• Skipping the Cool-Down Process in the Oven: Cheesecake needs to cool slowly to prevent cracking. Don’t rush this step by pulling it out of the oven immediately.
• Not Chilling Long Enough: Cheesecake needs several hours to set completely. Skipping the chill time will result in a cheesecake that doesn’t hold its shape.
• Forgetting to Line the Pan: Lining the bottom of the pan can help make the cheesecake easier to remove after baking.

Serving and Presentation Tips

The presentation of this Peanut Butter Butterfinger Cheesecake is just as important as its taste! To make sure your cheesecake looks as good as it tastes, here are some serving and presentation tips:

• Serve Cold: Cheesecake tastes best when served chilled. Slice it straight from the fridge for clean cuts and a firm texture.
• Use a Hot Knife for Slicing: Run a knife under hot water and wipe it dry before each slice for smooth, clean cuts.
• Top with Extra Butterfinger Crumbs: Sprinkle extra crushed Butterfinger on each slice right before serving for a beautiful and tasty garnish.

How to Serve Peanut Butter Butterfinger Cheesecake

This dessert is perfect for any occasion where you want to impress your guests or treat yourself. You can serve it as a dessert after a meal, or slice it up for a special treat during family gatherings, birthdays, or holidays. Pair each slice with a cup of coffee or a glass of milk to complement the rich flavors.

Presentation Ideas for Peanut Butter Butterfinger Cheesecake

• Drizzle with Chocolate Sauce: Add a little extra flair by drizzling chocolate or caramel sauce over each slice before serving.
• Individual Mini Cheesecakes: Instead of making a large cheesecake, divide the crust and filling into individual muffin tins lined with cupcake liners for single-serving mini cheesecakes.
• Serve with Whipped Cream and Butterfinger Chunks: Add a dollop of whipped cream on each slice, topped with a sprinkle of Butterfinger bits for added decoration.

Peanut Butter Butterfinger Cheesecake Recipe Tips

• Soften Your Cream Cheese: Ensure your cream cheese is softened before mixing to avoid lumps in the batter.
• Use Full-Fat Ingredients: Full-fat cream cheese and sour cream provide the best texture for cheesecake.
• Crush Butterfinger Bars Well: You want small chunks in the filling, but be careful not to crush them into powder, or you’ll lose the texture.
• Chill Overnight for Best Results: For the creamiest cheesecake texture, chill your cheesecake overnight before serving.

Frequently Asked Questions (FAQs)

1. Can I use natural peanut butter in this recipe?
Yes, you can use natural peanut butter, but make sure it’s well-stirred to avoid an oily texture. Regular creamy peanut butter is recommended for a smoother consistency.

2. Can I make this cheesecake without a springform pan?
It’s possible, but a springform pan is ideal for cheesecakes. You can try using a regular cake pan, but it may be harder to remove the cheesecake cleanly.

3. How long does this cheesecake last?
Stored in the refrigerator, this cheesecake can last up to 5 days. Make sure it’s covered with plastic wrap or in an airtight container.

4. Can I freeze Peanut Butter Butterfinger Cheesecake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

5. Can I use whipped cream from a can for the topping?
For best results, whip your own cream to control the sweetness and consistency. Canned whipped cream may deflate over time and won’t hold up as well.

Conclusion

Peanut Butter Butterfinger Cheesecake is a dream dessert for any peanut butter and candy lover. With a buttery graham cracker crust, a creamy peanut butter cheesecake filling, and the delicious crunch of Butterfinger pieces, this cheesecake is a showstopper at any gathering. Follow the step-by-step instructions, avoid common pitfalls, and get creative with your presentation for a dessert that’s as stunning as it is delicious. Whether you’re making it for a special occasion or just to treat yourself, this cheesecake will definitely impress! Don’t wait – give this recipe a try and enjoy a slice of creamy, crunchy heaven!

Print