Are you craving a rich, indulgent dessert that combines the creamy decadence of cheesecake, the nutty flavor of peanut butter, and the irresistible crunch of Butterfinger candy bars? Look no further! This Peanut Butter Butterfinger Cheesecake recipe is perfect for dessert lovers who want to wow their family and friends. Packed with layers of flavor and texture, it's sure to be a crowd-pleaser. Keep reading for the full recipe, tips, and tricks to make this dessert absolutely perfect every time.
What is a Peanut Butter Butterfinger Cheesecake?
A Peanut Butter Butterfinger Cheesecake is the ultimate fusion of flavors—combining creamy peanut butter, tangy cheesecake filling, and the signature crunch of crushed Butterfinger candy bars. This dessert features a smooth and rich peanut butter cheesecake base, a crunchy graham cracker crust, and generous chunks of Butterfinger mixed throughout for a delightful combination of taste and texture. Topped with even more Butterfinger crumbles and drizzled with peanut butter or chocolate sauce, this cheesecake is a dessert lover’s dream. Let’s dive into the ingredients and steps you need to create this show-stopping dessert.
Ingredients List for Peanut Butter Butterfinger Cheesecake
Before we start, gather all the ingredients to ensure your baking process goes smoothly. Here’s what you’ll need for each part of this delicious cheesecake:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened (3 blocks)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 6-8 Butterfinger candy bars, chopped into small pieces
For the Topping:
- 1 cup whipped cream or Cool Whip (optional)
- 2-3 Butterfinger candy bars, crushed
- ¼ cup melted peanut butter or chocolate for drizzling (optional)
Substitutions and Variations
Here are a few substitutions and variations you can use to customize your Peanut Butter Butterfinger Cheesecake to suit your dietary preferences or flavor preferences:
- Crust: Instead of using graham crackers, try crushed Oreos for a chocolatey base. You can also use gluten-free graham crackers to make the recipe gluten-free.
- Peanut Butter Alternatives: For a twist, substitute peanut butter with almond butter, cashew butter, or even sunflower seed butter if you have a nut allergy.
- Low-Sugar Options: Replace regular sugar with a sugar substitute like stevia or monk fruit for a lower-calorie version.
- Candy Bars: If you’re not a fan of Butterfinger, you can easily swap them out for other candy bars such as Reese’s Peanut Butter Cups, Snickers, or even chopped Twix for a slightly different flavor profile.
Step-by-Step Cooking Instructions
Now that we have our ingredients, let’s get into how to assemble this decadent Peanut Butter Butterfinger Cheesecake. Follow these easy steps to create the perfect cheesecake every time.

Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of your prepared pan, ensuring the crust is compact. Bake the crust for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This should take about 2-3 minutes.
- Add the peanut butter, sugar, and vanilla extract, and continue to beat until fully combined and smooth.
- Add the eggs one at a time, beating well after each addition. Make sure not to overmix to avoid incorporating too much air, which can cause cracks in your cheesecake.
- Gently fold in the sour cream until just combined.
- Fold in the chopped Butterfinger candy bars, ensuring they are evenly distributed throughout the batter.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Place the cheesecake in the oven and bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour. This helps prevent cracks from forming on the surface.
- After cooling in the oven, remove the cheesecake and let it cool to room temperature. Then, refrigerate it for at least 4 hours, or overnight, to fully set.
How to Cook Peanut Butter Butterfinger Cheesecake: A Step-by-Step Guide
To summarize the key steps:
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter; bake and let cool.
- Make the Filling: Beat the cream cheese and peanut butter, then mix in eggs, sugar, and vanilla, followed by the sour cream and Butterfinger pieces.
- Bake the Cheesecake: Pour the filling over the crust and bake at 325°F for 55-65 minutes.
- Cool and Refrigerate: Let it cool slowly, then refrigerate for at least 4 hours to firm up before serving.
Common Mistakes to Avoid
- Overmixing the Batter: Overbeating your cheesecake batter can incorporate too much air, leading to cracks. Mix just until the ingredients are combined.
- Not Using Room-Temperature Ingredients: Cold ingredients can result in a lumpy batter. Make sure your cream cheese, eggs, and peanut butter are at room temperature before you begin mixing.
- Skipping the Water Bath: For an ultra-creamy cheesecake, place a water bath under your cheesecake in the oven. This adds moisture and helps avoid cracks.
- Not Cooling Gradually: Sudden changes in temperature can cause cracks. Always let your cheesecake cool gradually in the oven before refrigerating.
Serving and Presentation Tips
Your Peanut Butter Butterfinger Cheesecake is not just a treat for the taste buds but also a feast for the eyes. Here are some tips to make your cheesecake as visually appealing as it is delicious.
How to Serve Peanut Butter Butterfinger Cheesecake
- Slicing Tips: Use a sharp knife dipped in warm water for clean slices. Wipe the knife between cuts to maintain a neat presentation.
- Toppings: Top each slice with a dollop of whipped cream, a drizzle of melted peanut butter or chocolate sauce, and a sprinkle of crushed Butterfinger for extra crunch.
Presentation Ideas for Peanut Butter Butterfinger Cheesecake
- Decorative Drizzle: Use a squeeze bottle to create a crisscross pattern with melted peanut butter or chocolate on the top of the cheesecake before serving.
- Candy Shards: Place larger chunks or shards of Butterfinger along the edges of the cheesecake for added visual appeal and extra crunch.
- Whipped Cream Rosettes: Use a piping bag to add whipped cream rosettes around the edges of the cheesecake, and top each with a small Butterfinger chunk.
Peanut Butter Butterfinger Cheesecake Recipe Tips
- Room Temperature Ingredients: Make sure all your ingredients are at room temperature to ensure a smooth batter.
- Chill for the Best Flavor: Cheesecakes always taste better after being chilled overnight. This allows the flavors to meld together for a more decadent bite.
- Avoid Overbaking: A perfectly baked cheesecake will have a slight jiggle in the center when you take it out of the oven. It will continue to set as it cools.
Frequently Asked Questions (FAQs)
1. Can I freeze Peanut Butter Butterfinger Cheesecake?
Yes! You can freeze the cheesecake whole or in slices. Wrap it tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. Thaw in the fridge before serving.
2. Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add more texture to the cheesecake, which can be a nice touch, especially with the addition of Butterfinger pieces.
3. How long will this cheesecake last in the fridge?
Stored properly in an airtight container, this cheesecake will last up to 5 days in the fridge.
4. Do I need to refrigerate this cheesecake?
Yes, because of the cream cheese and eggs, this cheesecake needs to be refrigerated. It should chill for at least 4 hours before serving.
5. Can I make this recipe in a smaller pan?
Yes, but you’ll need to adjust the baking time. A smaller, deeper cheesecake will take longer to bake, so keep an eye on it and use the jiggle test to determine doneness.
Conclusion
This Peanut Butter Butterfinger Cheesecake is an indulgent dessert that’s sure to impress anyone who tries it. The combination of rich peanut butter cheesecake, crunchy Butterfinger candy, and a buttery graham cracker crust is out of this world. Whether you're serving it for a special occasion or just to satisfy your sweet tooth, this cheesecake is a guaranteed hit. Be sure to follow the recipe closely, avoid common mistakes, and try out some of the suggested variations and presentation tips to make your cheesecake the star of the show. Happy baking!
PrintPeanut Butter Butterfinger Cheesecake Recipe
Indulge in the ultimate dessert with this Peanut Butter Butterfinger Cheesecake recipe. Featuring a buttery graham cracker crust, a smooth peanut butter cheesecake filling, and a topping of crunchy Butterfinger pieces, this recipe is perfect for peanut butter lovers. Create this delicious treat for special occasions or as a crowd-pleasing dessert.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Graham cracker crumbs
- Butter
- Cream cheese
- Peanut butter
- Sugar
- Eggs
- Butterfinger candy bars
- Whipped cream (optional)
Instructions
- Preheat the oven and prepare the crust by combining graham cracker crumbs and butter. Press into a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth, then add peanut butter.
- Mix in the eggs one at a time, ensuring the mixture is creamy.
- Fold in chopped Butterfinger pieces.
- Pour the mixture into the prepared crust and bake until the cheesecake is set.
- Let it cool, then refrigerate before serving. Top with extra Butterfinger pieces and whipped cream if desired.
Notes
- Use room temperature cream cheese for a smoother filling.
- The cheesecake needs to chill for at least 4 hours before serving for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 32g
- Sodium: 380mg
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