Description
This Butterfinger Cheesecake is a decadent dessert featuring a buttery graham cracker crust, creamy cheesecake filling packed with Butterfinger chunks, and a glossy chocolate ganache topping. It’s easy to make, perfect for celebrations, and guaranteed to impress with its rich, crunchy, and creamy layers.
Ingredients
- 1 3/4 cups graham cracker crumbs (about 14 sheets)
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups chopped Butterfinger bars (about 6 regular bars)
- 1 cup semi-sweet chocolate chips
- 3/4 cup heavy cream
- 1/2 cup extra chopped Butterfinger bars (for topping)
- Whipped cream (optional, for garnish)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.
- In a large mixing bowl, beat softened cream cheese until smooth (about 2 minutes). Add sugar and beat until fluffy.
- Mix in sour cream and vanilla extract until just combined. Scrape down the sides as needed.
- Add eggs one at a time, mixing gently on low speed. Do not overmix.
- Fold in chopped Butterfinger bars with a spatula.
- Pour filling over cooled crust and smooth the top. Tap pan gently to release air bubbles.
- Place pan on a baking sheet and bake for 50-60 minutes, until edges are set but center jiggles slightly. Tent with foil if browning.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Transfer to wire rack.
- Refrigerate for at least 6 hours, preferably overnight.
- For ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until steaming, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy. Microwave in 10-second bursts if needed.
- Remove cheesecake from pan and place on serving platter. Pour cooled ganache over top, letting it drip down sides. Sprinkle with reserved chopped Butterfinger bars.
- Chill for 30 minutes to set ganache. Slice with a hot, clean knife, wiping between cuts.
- Garnish with whipped cream if desired. Serve chilled.
Notes
For best results, use room temperature ingredients and blend cream cheese until completely smooth before adding eggs. If cracks appear, the ganache topping will cover them. Gluten-free and dairy-free adaptations are possible. Chill cheesecake overnight for optimal texture. Clean knife between slices for neat presentation.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 480
- Sugar: 34
- Sodium: 320
- Fat: 31
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 1
- Protein: 8
Keywords: Butterfinger cheesecake, chocolate ganache, candy bar dessert, easy cheesecake, birthday dessert, peanut butter cheesecake, creamy cheesecake, party dessert