Creamy Butterfinger Cheesecake With Chocolate Peanut Butter Flavor – A Rich, Crowd-Pleasing Dessert
If you’re craving a dessert that’s rich, nostalgic, and a little bit over-the-top (in the best way), this creamy Butterfinger cheesecake hits the mark. It combines silky cheesecake with peanut butter, a chocolate cookie crust, and crunchy Butterfinger bits throughout. Every bite brings a mix of creamy, crunchy, sweet, and salty that keeps you coming back for more.
It’s a great make-ahead dessert for birthdays, holidays, or anytime you want to impress without fuss. Best of all, the steps are straightforward and the results taste like a bakery treat.
What Makes This Special
Creamy Butterfinger Cheesecake With Chocolate Peanut Butter Flavor - A Rich, Crowd-Pleasing Dessert
Ingredients
- For the crust: 24 chocolate sandwich cookies (or chocolate wafer cookies), finely crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- For the filling: 24 ounces (3 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter (no-stir style)
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups chopped Butterfinger bars (about 6 regular bars), divided
- For the chocolate peanut butter ganache: 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional garnish: Whipped cream
- Extra chopped Butterfinger bars
- Chocolate shavings
Instructions
- Prep the pan and oven: Heat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of foil to prevent leaks if using a water bath. Lightly grease the inside.
- Make the crust: In a bowl, combine crushed cookies, melted butter, sugar, and a pinch of salt. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then cool while you make the filling.
- Soften and mix the cream cheese: Beat cream cheese with sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl as needed. Smooth batter now prevents lumps later.
- Add peanut butter and flavorings: Mix in peanut butter, sour cream, vanilla, and salt until blended. Keep the mixer on low to avoid excessive air.
- Add the eggs: Beat in eggs one at a time on low speed, just until incorporated. Do not overmix. Overmixing leads to cracks.
- Fold in Butterfinger: Gently fold in 1 cup of the chopped Butterfingers. Save the remaining 1/2 cup for topping later.
- Set up a water bath (optional but recommended): Place the springform pan in a larger roasting pan. Pour hot water into the outer pan to reach halfway up the sides of the springform. This helps keep the texture creamy and reduces cracking.
- Bake: Pour the filling over the crust. Bake at 325°F for 55–70 minutes, until edges are set and the center has a slight wobble. If the top browns too fast, tent loosely with foil.
- Cool slowly: Turn off the oven and crack the door for 1 hour. Then remove from the oven and water bath, and run a thin knife around the edge to release. Cool to room temperature.
- Chill: Cover and refrigerate at least 6 hours or overnight. Chilling sets the texture and makes slicing clean and easy.
- Make the ganache: In a small saucepan, warm heavy cream until steaming. Pour over chocolate chips in a bowl. Let sit 2 minutes, then whisk until smooth. Whisk in peanut butter, vanilla, and a pinch of salt until glossy.
- Top the cheesecake: Spread ganache over the chilled cheesecake. Sprinkle the remaining 1/2 cup chopped Butterfingers on top. Chill 20–30 minutes to set the topping.
- Serve: Release the springform ring. Slice with a hot, clean knife for neat wedges. Add whipped cream or chocolate shavings if you’d like.
This cheesecake blends two favorites: classic New York–style texture with the bold flavor combo of chocolate and peanut butter. The crust is made from chocolate cookies and a touch of butter for a crisp base that balances the creamy filling.
Butterfinger candy brings crunch and toffee-like sweetness in every slice. A smooth chocolate-peanut butter ganache on top ties everything together and gives it a glossy finish. It’s rich, yes, but each component is simple and reliable, so you get consistent results.
Shopping List
- For the crust:
- 24 chocolate sandwich cookies (or chocolate wafer cookies), finely crushed
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- For the filling:
- 24 ounces (3 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter (no-stir style)
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 1 1/2 cups chopped Butterfinger bars (about 6 regular bars), divided
- For the chocolate peanut butter ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional garnish:
- Whipped cream
- Extra chopped Butterfinger bars
- Chocolate shavings
Instructions
- Prep the pan and oven: Heat oven to 325°F (163°C).Wrap the outside of a 9-inch springform pan with two layers of foil to prevent leaks if using a water bath. Lightly grease the inside.
- Make the crust: In a bowl, combine crushed cookies, melted butter, sugar, and a pinch of salt. Press firmly into the bottom and slightly up the sides of the pan.Bake for 8 minutes, then cool while you make the filling.
- Soften and mix the cream cheese: Beat cream cheese with sugar on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl as needed. Smooth batter now prevents lumps later.
- Add peanut butter and flavorings: Mix in peanut butter, sour cream, vanilla, and salt until blended.Keep the mixer on low to avoid excessive air.
- Add the eggs: Beat in eggs one at a time on low speed, just until incorporated. Do not overmix. Overmixing leads to cracks.
- Fold in Butterfinger: Gently fold in 1 cup of the chopped Butterfingers.Save the remaining 1/2 cup for topping later.
- Set up a water bath (optional but recommended): Place the springform pan in a larger roasting pan. Pour hot water into the outer pan to reach halfway up the sides of the springform. This helps keep the texture creamy and reduces cracking.
- Bake: Pour the filling over the crust.Bake at 325°F for 55–70 minutes, until edges are set and the center has a slight wobble. If the top browns too fast, tent loosely with foil.
- Cool slowly: Turn off the oven and crack the door for 1 hour. Then remove from the oven and water bath, and run a thin knife around the edge to release.Cool to room temperature.
- Chill: Cover and refrigerate at least 6 hours or overnight. Chilling sets the texture and makes slicing clean and easy.
- Make the ganache: In a small saucepan, warm heavy cream until steaming. Pour over chocolate chips in a bowl.Let sit 2 minutes, then whisk until smooth. Whisk in peanut butter, vanilla, and a pinch of salt until glossy.
- Top the cheesecake: Spread ganache over the chilled cheesecake. Sprinkle the remaining 1/2 cup chopped Butterfingers on top.Chill 20–30 minutes to set the topping.
- Serve: Release the springform ring. Slice with a hot, clean knife for neat wedges. Add whipped cream or chocolate shavings if you’d like.
Keeping It Fresh
Refrigerate the cheesecake, covered, for up to 5 days.
A cake carrier or an inverted mixing bowl works well to protect the topping. For longer storage, freeze slices on a sheet pan until firm, then wrap tightly and store up to 2 months. Thaw overnight in the fridge for best texture.
Keep chopped Butterfingers on top just before serving if you prefer extra crunch.
Health Benefits
- Protein and calcium: Cream cheese, eggs, and sour cream offer protein and calcium, which support muscles and bones.
- Portion-aware satisfaction: This is a rich dessert, but a small slice is satisfying thanks to its creamy texture and strong flavors.
- Mood-boosting flavors: Chocolate and peanut butter are comfort flavors that can make celebrations feel extra special.
That said, this cheesecake is high in sugar and saturated fat. Enjoy it as an occasional treat. Pair a slice with fresh berries for a touch of fiber and brightness.
Pitfalls to Watch Out For
- Overmixing the batter: Too much air makes the cheesecake rise and fall, causing cracks.Mix on low and stop when ingredients are just combined.
- Skipping room temperature dairy: Cold cream cheese leads to lumps. Soften the cream cheese and bring eggs and sour cream to room temp before mixing.
- No water bath: You can skip it, but a water bath helps with an even bake and silky texture. If you skip it, place a pan of hot water on a lower rack.
- Rushing the cool-down: Sudden temperature changes cause cracks.Let it cool gradually in the oven, then on the counter, then chill fully.
- Using natural peanut butter: Stirred, oily peanut butter can cause separation. Choose a creamy, no-stir variety for a smooth batter.
Variations You Can Try
- Mini cheesecakes: Press crust into a lined muffin tin, bake 5 minutes, add filling, and bake 16–20 minutes. Great for parties and easier portioning.
- Chocolate swirl: Melt 3 ounces of chocolate and swirl it into the top of the batter before baking for a marbled look.
- Gluten-free crust: Use gluten-free chocolate cookies.Check that your candies are gluten-free as well.
- Extra nutty: Add 1/2 cup finely chopped roasted peanuts to the crust or sprinkle on top with the Butterfingers.
- Lighten it up: Swap sour cream for plain Greek yogurt and reduce ganache by a third for a slightly lighter finish.
FAQ
Can I make this cheesecake without a water bath?
Yes. Bake it on the middle rack with a pan of hot water on the lower rack to add moisture. Watch the bake time and avoid overbaking.
Expect a few small surface cracks, which you can cover with ganache and candy.
How do I know when the cheesecake is done?
The edges will be set and the center will wobble slightly when you nudge the pan. If it looks liquid in the center, give it more time, checking every 5 minutes. It will firm up as it cools and chills.
Can I use different candy bars?
Absolutely.
Snickers, Reese’s, or Heath bars all work well. Just keep the total candy amount the same so the texture stays balanced.
What if my ganache is too thick or too thin?
If it’s too thick, whisk in a tablespoon of warm cream at a time. If it’s too thin, add a small handful of chocolate chips and whisk until melted and smooth.
How do I get clean slices?
Use a long, sharp knife dipped in hot water and wiped dry between cuts.
Chilling the cheesecake overnight and letting the ganache set fully also helps keep edges neat.
Can I make it ahead?
Yes. Cheesecake tastes best after resting in the fridge overnight. You can make the cake 1–2 days ahead and add the ganache and toppings the day you serve.
In Conclusion
This Creamy Butterfinger Cheesecake With Chocolate Peanut Butter Flavor brings together everything people love about dessert: a crisp chocolate crust, silky filling, and crunchy, candy-studded bites.
The steps are simple, the ingredients are easy to find, and the payoff is big. Follow the timing, avoid overmixing, and give it a good chill. You’ll end up with a bakery-worthy cheesecake that’s ready for any celebration—or a quiet night in with a fork and a smile.
