Description
Creamy peanut butter butterfinger cheesecake delivers indulgent layers of rich flavor and crunchy candy excitement. Sweet and salty notes dance perfectly, promising a dessert that satisfies deep chocolate and peanut butter cravings with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 24 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 3 large eggs
Crust and Candy Ingredients:
- 2 cups chocolate cookie crumbs
- 1.5 cups chopped Butterfinger candy bars
- 0.5 cup chopped Butterfinger candy bars
- 0.5 cup melted butter
Other Ingredients:
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- Whipped cream (optional)
Instructions
- Craft a chocolate cookie foundation by pulverizing cookies into fine crumbs, then blend with melted butter. Press the mixture firmly into the base of a springform pan, creating an even layer that will support the rich filling.
- In a spacious mixing bowl, whip cream cheese until velvety smooth, gradually incorporating sugar. Introduce creamy peanut butter and blend thoroughly, ensuring no lumps remain.
- Incorporate eggs individually, gently folding each into the mixture to maintain a silky texture. Blend in sour cream and vanilla extract, stirring until the filling achieves a uniform consistency.
- Gently fold chopped Butterfinger pieces throughout the cheesecake batter, distributing the candy evenly to guarantee a delightful crunch in every bite.
- Transfer the luscious filling into the prepared crust, using a spatula to create a perfectly level surface that promises an elegant presentation.
- Prepare a water bath by placing the springform pan inside a larger roasting pan. Carefully pour hot water halfway up the pan’s exterior, which helps prevent cracking and ensures even baking.
- Slide the cheesecake into a preheated 325°F oven, allowing it to bake until the center maintains a subtle wobble while appearing mostly set, approximately 60-70 minutes.
- Once baking completes, turn off the oven and slightly open the door, permitting the cheesecake to cool gradually and prevent sudden temperature shifts.
- After an hour, transfer the cheesecake to the refrigerator and chill for a minimum of 4 hours, allowing it to firm and develop its rich flavor profile.
- Before serving, garnish the top with additional crushed Butterfinger pieces and optional billowy whipped cream for a decadent finishing touch.
Notes
- Use room temperature ingredients to ensure smooth, lump-free cheesecake filling and prevent cracking.
- Crush Butterfinger bars finely to distribute candy pieces evenly throughout the creamy mixture.
- Wrap the springform pan with aluminum foil before placing in water bath to prevent water seepage and potential soggy crust.
- Replace chocolate cookie crumbs with gluten-free graham crackers or almond flour-based crust.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 490
- Sugar: 32 g
- Sodium: 400 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 85 mg