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Creamy Butterfinger Cheesecake With Chocolate Peanut Butter Flavor - A Rich, Crowd-Pleasing Dessert

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings

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.