Butterfinger Cheesecake
A rich, creamy cheesecake infused with crushed Butterfinger candy bars, offering a perfect balance of sweet, crunchy, and smooth flavors—ideal for candy lovers and dessert enthusiasts.
Ingredients
Instructions
- Make the graham cracker crust according to the package instructions. Press it into a spring-form pan and bake or chill as directed.
- In a mixing bowl, combine the cream cheese, sugar, and vanilla until smooth.
- Add the sour cream to the mixture and blend well.
- Add the eggs one at a time, mixing after each addition until just combined.
- Crush two of the Butterfinger candy bars and fold them into the batter.
- Pour the mixture into the prepared spring-form pan with the crust.
- Bake at 350°F (175°C) for about 60 minutes, or until golden brown and slightly jiggly in the center.
- Allow the cheesecake to cool completely in the pan.
- Sprinkle the remaining crushed Butterfinger candy bar on top before removing the sides of the pan.
Tips & Substitutions
For a smoother cheesecake, ensure the cream cheese is at room temperature before mixing. If you don't have graham crackers, digestive biscuits can be a great substitute for the crust. You can also play with flavors by adding a hint of peanut butter to the batter for an extra twist, reminiscent of Peanut Butter Surprise.
Serving Suggestions
Serve your Butterfinger cheesecake chilled, garnished with whipped cream or a drizzle of chocolate sauce for extra indulgence. It pairs beautifully with a cup of coffee or a scoop of vanilla ice cream. Consider serving it alongside a fruit cheesecake, like Blueberry Cheesecake, for a delightful dessert spread.
Storage & Reheating
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to five days. If you want to freeze it, wrap individual slices tightly in plastic wrap and then aluminum foil. To enjoy later, thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Butterfinger Cheesecake contains roughly 357 calories, with 5g protein, 51g carbohydrates, and 11g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Just be sure to let it cool completely before refrigerating. It often tastes even better after resting as the flavors meld together.
What can I use instead of Butterfinger bars?
If you're looking for alternatives, you can use other chocolate-covered candy bars like Reese's or Snickers for a different flavor profile. Just make sure the candy has a crunchy texture to maintain the cheesecake's integrity.
How can I tell when the cheesecake is done baking?
The cheesecake should be golden brown on top and slightly jiggly in the center. It will continue to set as it cools. Avoid overbaking, as this can lead to cracks and a dry texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).