🥜🍫 Butterfinger Cheesecake – Creamy Peanut Butter, Chocolate & Crunchy Candy!

Calling all peanut butter and chocolate lovers! This Butterfinger Cheesecake is an irresistible dessert packed with everything you love about the classic candy bar. It starts with a rich, buttery Oreo cookie crust, followed by a smooth and creamy peanut butter cheesecake filling loaded with crunchy chopped Butterfinger candy.

The cheesecake is baked until perfectly set, topped with a silky chocolate ganache, and finished with even more Butterfinger pieces for an incredible combination of creamy, crunchy, chocolatey, and peanut buttery goodness.

It’s decadent, beautiful, and guaranteed to impress at birthdays, holiday celebrations, potlucks, and special family gatherings!

Recipe Details

Prep Time: 30 minutes
Bake Time: 65–75 minutes
Chilling Time: 6–8 hours, preferably overnight
Total Time: Approximately 8–10 hours
Servings: 12–14 slices
Course: Dessert, Cheesecake
Cuisine: American
Difficulty: Intermediate

Ingredients

For the Oreo Cookie Crust

24 Oreo cookies, including the cream filling
5 tablespoons (70 g) unsalted butter, melted

For the Peanut Butter Cheesecake Filling

24 oz (680 g) full-fat cream cheese, softened
1 cup (250 g) creamy peanut butter
1 cup (200 g) granulated sugar
¾ cup (180 g) sour cream, room temperature
3 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons (16 g) all-purpose flour
1 cup (approximately 150 g) Butterfinger candy bars, chopped

For the Chocolate Ganache

1 cup (170 g) semi-sweet chocolate chips or finely chopped chocolate
½ cup (120 ml) heavy cream

For the Butterfinger Topping

2–3 Butterfinger candy bars, chopped
¼ cup (40 g) mini chocolate chips, optional
Additional melted peanut butter, optional, for drizzling

Recipe note: The ingredient quantities above are suggested proportions for a rich 9-inch cheesecake based on the description. The flour helps stabilize the filling, while sour cream adds a smooth, slightly tangy balance to the peanut butter.

Instructions

1. Prepare the Oven and Springform Pan

Preheat your oven to 325°F (163°C).

Lightly grease a 9-inch (23 cm) springform pan.

Wrap the outside of the pan with two layers of heavy-duty aluminum foil if using a water bath. Make sure the foil comes up the sides to help prevent water from entering the crust.

Set aside.

2. Make the Oreo Crust

Place the Oreo cookies, including their cream filling, into a food processor.

Pulse until they become fine, even crumbs.

Transfer the crumbs to a mixing bowl and pour in the melted butter.

Stir until the mixture resembles moist sand and holds together when pressed.

Pour the mixture into the prepared springform pan.

Using the bottom of a measuring cup or flat glass, press the crumbs firmly across the bottom of the pan, creating an even layer.

For a slightly raised crust, press some of the crumbs about 1 inch (2.5 cm) up the sides.

3. Pre-Bake the Crust

Bake the Oreo crust for 8–10 minutes.

Remove from the oven and allow it to cool slightly while preparing the cheesecake filling.

Keep the oven at 325°F (163°C).

4. Prepare the Peanut Butter Cheesecake Filling

Place the softened cream cheese in a large mixing bowl.

Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium-low speed for approximately 2–3 minutes until completely smooth and creamy.

Add the peanut butter and granulated sugar.

Beat until thoroughly combined, scraping down the sides and bottom of the bowl as needed.

Add the sour cream, vanilla extract, and flour.

Mix on low speed until incorporated.

5. Add the Eggs

Add the eggs one at a time, mixing on low speed after each addition.

Stop mixing as soon as the eggs are incorporated.

Avoid overbeating the batter. Excessive mixing introduces air into the cheesecake, which can cause it to puff up and crack during baking.

The finished filling should be thick, smooth, and creamy.

6. Fold in the Butterfinger Candy

Chop approximately 1 cup of Butterfinger candy bars into small pieces.

Use a spatula to gently fold the chopped candy into the cheesecake batter.

Distribute the pieces evenly so every slice gets plenty of crunchy Butterfinger goodness.

Avoid crushing the candy too finely. A mixture of small chunks and slightly larger pieces creates a more enjoyable texture.

7. Fill the Oreo Crust

Pour the peanut butter cheesecake filling over the slightly cooled Oreo crust.

Spread it evenly using a spatula.

Gently tap the pan against the counter once or twice to release any large air bubbles.

Smooth the top.

8. Prepare the Water Bath

Place the foil-wrapped springform pan inside a larger roasting pan.

Carefully pour hot water into the roasting pan until it reaches approximately halfway up the sides of the springform pan.

The water bath creates a gentle, moist baking environment that helps the cheesecake cook more evenly and reduces the risk of cracking.

9. Bake the Cheesecake

Carefully transfer the roasting pan to the preheated oven.

Bake for approximately 65–75 minutes.

The cheesecake is ready when the outer edges look set and the center still has a slight wobble when the pan is gently shaken.

Avoid waiting until the entire center becomes completely firm, as the cheesecake will continue setting as it cools.

Turn off the oven and leave the cheesecake inside with the oven door slightly open for approximately 30 minutes.

This gradual cooling helps prevent sudden temperature changes that can lead to cracks.

10. Cool and Refrigerate

Carefully remove the cheesecake from the water bath and remove the foil.

Place the cheesecake on a wire rack and allow it to cool to room temperature.

Once cooled, cover it and refrigerate for at least 6–8 hours, preferably overnight.

The cheesecake must be thoroughly chilled before adding the chocolate ganache.

11. Prepare the Chocolate Ganache

Place the semi-sweet chocolate chips in a heatproof bowl.

Pour the heavy cream into a small saucepan and heat over medium-low heat until steaming and just beginning to simmer around the edges.

Do not boil.

Pour the hot cream over the chocolate chips.

Let the mixture stand for approximately 2–3 minutes without stirring.

Then whisk gently until the chocolate melts completely and the ganache becomes smooth, glossy, and silky.

Allow the ganache to cool for a few minutes until slightly thickened but still pourable.

12. Add the Chocolate Ganache

Remove the chilled cheesecake from the refrigerator.

Carefully release the springform pan.

Pour the chocolate ganache over the center of the cheesecake.

Use an offset spatula or the back of a spoon to spread it evenly across the top.

Allow some of the ganache to drip naturally over the edges for a beautiful bakery-style appearance.

13. Decorate With More Butterfinger

While the ganache is still slightly soft, sprinkle the chopped Butterfinger candy bars generously over the top.

Add mini chocolate chips if desired.

For an extra-indulgent finish, drizzle a little melted peanut butter over the candy topping.

14. Chill and Serve

Return the cheesecake to the refrigerator for approximately 30–45 minutes, or until the ganache has set.

For clean slices, dip a sharp knife into warm water, wipe it dry, and cut through the cheesecake.

Clean the knife between cuts for beautifully neat layers.

Serve chilled and enjoy every rich, creamy, crunchy bite! 🥜🍫

Expert Tips for the Perfect Butterfinger Cheesecake

Use room-temperature ingredients: Softened cream cheese, eggs, and sour cream blend more smoothly and help prevent lumps.
Choose creamy peanut butter: Regular creamy peanut butter gives the filling a smooth, rich texture. Natural peanut butter may separate and make the cheesecake less stable.
Don’t overmix: Beat the filling on low speed once the eggs are added to avoid incorporating excess air.

Use full-fat cream cheese: It creates the richest flavor and creamiest texture.
Don’t skip the water bath: It helps maintain gentle, even heat and reduces the likelihood of cracks.
Check for a slight wobble: The middle should still move gently when the cheesecake is done baking.

Cool gradually: Letting the cheesecake rest in the turned-off oven helps prevent sudden temperature changes.
Chill overnight: This gives the filling plenty of time to become firm and allows the flavors to develop.
Add Butterfinger at the end: The candy topping stays crunchier when added after the ganache has been poured.

Use a warm knife: This makes cutting through the chocolate topping and dense cheesecake much easier.

Delicious Variations

Extra Peanut Butter Butterfinger Cheesecake: Add ½ cup mini peanut butter chips to the filling along with the chopped Butterfinger pieces.

Chocolate Peanut Butter Cheesecake: Replace ¼ cup of the peanut butter with melted and cooled semi-sweet chocolate for an even richer filling.

No-Bake Butterfinger Cheesecake: Replace the baked filling with a no-bake mixture of cream cheese, peanut butter, powdered sugar, and whipped cream. Chill until firm rather than baking. The texture will be lighter and softer.

Double Chocolate Butterfinger Cheesecake: Replace the Oreo crust with a chocolate cookie crust and add ½ cup mini chocolate chips to the filling.

Caramel Butterfinger Cheesecake: Drizzle caramel sauce over the chocolate ganache before adding the chopped candy.

Peanut Butter Cup Butterfinger Cheesecake: Add chopped peanut butter cups along with the Butterfinger pieces for an extra peanut butter and chocolate combination.

Salted Chocolate Butterfinger Cheesecake: Sprinkle a tiny amount of flaky sea salt over the chocolate ganache to balance the sweetness.

What to Serve With Butterfinger Cheesecake

This rich dessert is delicious on its own, but it pairs beautifully with:

Fresh strawberries
Raspberries
Sliced bananas
Vanilla ice cream
Whipped cream
Hot coffee or espresso
Cappuccino or latte
A glass of cold milk
Chocolate-covered pretzels

For a special dessert platter, serve smaller cheesecake slices alongside brownies, chocolate truffles, and peanut butter cookies.

Make-Ahead Instructions

This cheesecake is ideal for preparing ahead of time, especially for parties and holidays.

One Day Ahead: Bake the cheesecake, allow it to cool completely, and refrigerate overnight.

Before Serving: Prepare the chocolate ganache, spread it over the chilled cheesecake, and add the chopped Butterfinger topping.

For Special Occasions: You can bake the cheesecake up to 2 days ahead and keep it covered in the refrigerator. Add the ganache and candy decorations shortly before serving for the freshest presentation and crunchiest topping.

Storage and Freezing

Refrigeration: Store leftover cheesecake in an airtight container or cover the springform pan tightly. Refrigerate for up to 4–5 days.

Freezing: For best results, freeze the cheesecake without the Butterfinger topping. Wrap the chilled cheesecake tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months.

Individual Slices: Place slices on a parchment-lined tray and freeze until firm. Wrap each slice individually and transfer to a freezer-safe container.

Thawing: Transfer frozen cheesecake to the refrigerator and allow it to thaw overnight.

Serving: Serve chilled for the best creamy texture.

Food Safety: Because this cheesecake contains cream cheese, eggs, and dairy, refrigerate it promptly. Do not leave it at room temperature for more than 2 hours, or 1 hour when temperatures exceed 90°F (32°C).

Frequently Asked Questions

What is Butterfinger Cheesecake made of?

This cheesecake combines a buttery Oreo cookie crust, creamy peanut butter cheesecake filling, chopped Butterfinger candy bars, smooth chocolate ganache, and additional Butterfinger pieces on top.

Can I use a different chocolate cookie for the crust?

Absolutely! Chocolate wafer cookies, chocolate sandwich cookies, or chocolate graham crackers can all work. Oreo cookies are especially delicious because their chocolate flavor complements the peanut butter filling.

Can I use crunchy peanut butter?

Yes! Crunchy peanut butter adds extra texture, although creamy peanut butter creates a smoother cheesecake filling.

Why did my cheesecake crack?

Cracks can develop from overmixing, overbaking, or cooling too quickly. Mix gently, use a water bath, remove the cheesecake while the center still has a slight wobble, and cool it gradually.

Can I skip the water bath?

Yes, but the cheesecake may be more likely to crack or bake unevenly. A water bath provides gentle, consistent heat and is recommended for the creamiest result.

Can I use a different candy bar?

Definitely! Chopped Reese’s Peanut Butter Cups, Heath bars, Butterfinger Bites, or chocolate-covered peanut candies can all be used. The classic Butterfinger version has a distinctive crisp, peanut-buttery crunch.

Can I use natural peanut butter?

Regular creamy peanut butter is recommended. Natural peanut butter can separate, especially when mixed with cream cheese, and may affect the final texture.

How do I know when the cheesecake is done?

The edges should be set, while the center should still have a gentle wobble. It will become firmer as it cools and chills.

Can I make this cheesecake without a springform pan?

A deep 9-inch cake pan can work, but removing the cheesecake will be more difficult. Line the pan with parchment paper that extends over the edges so you can lift it out carefully after chilling.

Can I prepare the ganache ahead of time?

Yes. Prepare it up to 2 days ahead and refrigerate it in an airtight container. Gently warm it over a double boiler or in short microwave intervals until it becomes smooth and spreadable again.

How do I get perfect cheesecake slices?

Make sure the cheesecake is thoroughly chilled. Use a large sharp knife dipped in warm water, wiping it clean and dry between each slice.

Estimated Nutrition

Approximate values per slice, based on 14 servings and the suggested ingredients, including chocolate ganache and Butterfinger topping. Actual nutrition varies by candy bar size and ingredient brands.

Calories: 620
Protein: 10 g
Carbohydrates: 55 g
Fat: 42 g
Saturated Fat: 21 g
Fiber: 3 g
Sugar: 43 g
Sodium: 390 mg

A Slice of Peanut Butter & Chocolate Heaven! ❤️

This Butterfinger Cheesecake is the ultimate dessert for anyone who can’t resist the combination of peanut butter, chocolate, and crunchy candy!

From the rich Oreo crust to the smooth peanut butter cheesecake filling and silky chocolate ganache, every layer brings something delicious. The chopped Butterfinger pieces add that signature crispy crunch that makes this cheesecake extra special.

Make it for your next family celebration, holiday gathering, or special occasion. Slice it generously, add an extra sprinkle of Butterfinger, and get ready for everyone to ask for seconds! 🥜🍫

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Butterfinger Cheesecake