Peanut Butter Butterfinger Cheesecake Recipe

If you're a fan of creamy peanut butter, rich cheesecake, and crunchy Butterfinger candy bars, then you're in for a treat with this Peanut Butter Butterfinger Cheesecake! This indulgent dessert combines the best of both worlds—smooth peanut butter cheesecake with crunchy, chocolatey pieces of Butterfinger candy throughout. It's the perfect dessert for birthdays, holidays, or any occasion where you want to wow your friends and family.

In this recipe, we’ll walk you through each step of making this delicious cheesecake from scratch. From preparing the graham cracker crust to folding in the Butterfinger pieces and finishing it off with a decadent topping, we’ve got you covered!

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What is Peanut Butter Butterfinger Cheesecake?

A Peanut Butter Butterfinger Cheesecake is a rich, creamy cheesecake with peanut butter flavor infused into the filling, layered with crunchy bits of Butterfinger candy bars. The peanut butter adds a nutty sweetness that complements the tanginess of the cheesecake, while the Butterfinger pieces provide that signature chocolatey crunch in every bite. It’s baked to perfection using the water bath method to ensure a smooth, crack-free texture, then topped with more Butterfinger pieces and optional chocolate or peanut butter drizzle.

Ingredients List for Peanut Butter Butterfinger Cheesecake

For the crust:

• 1 ½ cups graham cracker crumbs (about 10–12 full graham crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the cheesecake filling:

• 32 oz (four 8-oz packages) cream cheese, softened
• 1 cup creamy peanut butter
• 1 ¼ cups granulated sugar
• 4 large eggs
• ½ cup sour cream
• ½ cup heavy cream
• 1 tablespoon vanilla extract
• 2 tablespoons all-purpose flour (optional, for a sturdier texture)
• 6 Butterfinger candy bars, chopped into small pieces (reserve some for topping)

For the water bath:

• Hot water (enough to fill the roasting pan halfway up the sides of the cheesecake pan)

For the topping (optional):

• ¼ cup creamy peanut butter, melted for drizzle
• ¼ cup chocolate chips, melted for drizzle
• Chopped Butterfinger candy bars

Ingredient List for a Lighter Version of Peanut Butter Butterfinger Cheesecake

You can make some simple substitutions to create a lighter version of this decadent cheesecake:

For the crust:

• 1 ½ cups reduced-fat graham crackers
• ¼ cup light butter or margarine, melted

For the cheesecake filling:

• 32 oz reduced-fat cream cheese (Neufchâtel cheese)
• ¾ cup peanut butter (you can use a lower-fat variety)
• 1 cup granulated sugar (or sugar substitute like Stevia or monk fruit)
• 4 large eggs
• ½ cup fat-free Greek yogurt (in place of sour cream)
• ½ cup reduced-fat heavy cream
• 6 Butterfinger mini bars, chopped into small pieces (reserve some for topping)

Substitutions and Variations

This Peanut Butter Butterfinger Cheesecake is versatile and easy to customize. Here are some ideas for variations and substitutions:

• Crust Alternatives: Swap out the graham cracker crust for crushed Oreos, Nutter Butters, or chocolate graham crackers for a richer flavor.
• Candy Substitutes: If you don’t have Butterfingers on hand, you can use Reese’s Peanut Butter Cups, Snickers, or even Heath bars.
• Add Chocolate Swirl: Mix melted chocolate into the cheesecake batter or swirl it in for an extra layer of flavor.
• Topping Variations: Instead of melted chocolate or peanut butter drizzle, you can top the cheesecake with whipped cream, chocolate ganache, or a sprinkle of sea salt for contrast.

Step-by-Step Cooking Instructions

Follow these detailed steps to make the perfect Peanut Butter Butterfinger Cheesecake.

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan with butter or non-stick spray.
2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are well-coated and have the texture of wet sand.
3. Press the mixture firmly into the bottom of the springform pan, using the bottom of a measuring cup to create an even, compact layer.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Prepare the Peanut Butter Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and peanut butter on medium speed with an electric mixer until smooth and creamy, about 2–3 minutes.
2. Add the sugar and continue to beat until fully incorporated and fluffy.
3. Beat in the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix, as too much air can cause cracks in the cheesecake.
4. Add the sour cream, heavy cream, and vanilla extract, beating until smooth. If using, mix in the flour for a slightly sturdier texture.
5. Gently fold in the chopped Butterfinger candy bars, making sure they’re evenly distributed throughout the batter.

Step 3: Assemble the Water Bath

1. Wrap the outside of the springform pan tightly with two or three layers of aluminum foil to prevent water from seeping into the cheesecake during baking.
2. Pour the peanut butter cheesecake filling over the cooled crust, spreading it evenly with a spatula.
3. Place the springform pan into a larger roasting pan.

Step 4: Add Water to the Bath

1. Bring a kettle of water to a boil.
2. Carefully pour the hot water into the roasting pan, filling it until the water reaches halfway up the sides of the springform pan.
3. Be cautious not to let any water splash into the cheesecake itself.

Step 5: Bake the Cheesecake

1. Transfer the roasting pan with the cheesecake into the oven.
2. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
3. Turn off the oven and crack the door slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually, which will help prevent cracks.

Step 6: Cool and Refrigerate

1. Remove the cheesecake from the water bath and carefully peel away the foil.
2. Let the cheesecake cool at room temperature for another hour.
3. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.

Step 7: Add Toppings and Serve

1. Once the cheesecake is fully chilled, remove it from the springform pan.
2. Drizzle melted peanut butter and chocolate over the top of the cheesecake, if desired.
3. Sprinkle the remaining chopped Butterfinger pieces on top for extra crunch and flavor.
4. Slice and serve!

How to Cook Peanut Butter Butterfinger Cheesecake: A Step-by-Step Guide

Cooking a Peanut Butter Butterfinger Cheesecake requires some care to ensure it bakes evenly and smoothly. Here’s a quick guide to ensure your cheesecake turns out perfectly:

1. Wrap the Pan Tightly: Make sure to wrap your springform pan in multiple layers of foil to prevent water from seeping in during the water bath.
2. Use Boiling Water for the Water Bath: Pour hot water into the roasting pan to create steam that helps the cheesecake bake evenly.
3. Bake Until Slightly Jiggly: The cheesecake should still jiggle slightly in the center when you take it out of the oven—it will firm up as it cools.

Common Mistakes to Avoid

1. Overmixing the Batter: Too much air in the batter can cause the cheesecake to puff up and then crack as it cools. Beat just until combined.
2. Skipping the Water Bath: The water bath is essential for a creamy, smooth texture and preventing the cheesecake from cracking.
3. Not Letting the Cheesecake Cool Gradually: A sudden temperature change can cause cracks. Let the cheesecake cool in the oven with the door cracked open before transferring it to the fridge.

Serving and Presentation Tips

Your Peanut Butter Butterfinger Cheesecake will look just as amazing as it tastes with these serving and presentation ideas.

How to Serve Peanut Butter Butterfinger Cheesecake

• Use a hot knife to cut clean slices. Run the knife under hot water, dry it off, and then make your cuts. Wipe the knife between slices for neat, beautiful servings.
• Add a dollop of whipped cream to each slice for extra decadence.

Presentation Ideas for Peanut Butter Butterfinger Cheesecake

• Drizzle with Peanut Butter and Chocolate: Melt peanut butter and chocolate chips, then drizzle over the cheesecake for a stunning and delicious finish.
• Top with Extra Butterfinger Pieces: Sprinkle more chopped Butterfinger candy over the top for a crunchy, irresistible garnish.
• Whipped Cream Border: Pipe whipped cream around the edge of the cheesecake for a decorative touch that also adds lightness to each bite.

Peanut Butter Butterfinger Cheesecake Recipe Tips

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and other ingredients are at room temperature for a smooth, lump-free batter.
• Make Ahead: This cheesecake can be made a day or two in advance and stored in the fridge, making it perfect for entertaining.
• Chill Completely: Don’t rush the chilling process. Let the cheesecake set in the refrigerator for at least 4 hours, but preferably overnight, for the best texture.

Frequently Asked Questions (FAQs)

Q: Can I freeze Peanut Butter Butterfinger Cheesecake?
A: Yes! Cheesecake freezes beautifully. Wrap it tightly in plastic wrap, followed by aluminum foil, and store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: Can I use chunky peanut butter instead of creamy?
A: Yes, but keep in mind that using chunky peanut butter will add some texture to the cheesecake. If you prefer a smooth consistency, stick with creamy peanut butter.

Q: Can I use a different type of candy bar?
A: Absolutely! You can substitute Butterfingers with Reese’s Peanut Butter Cups, Snickers, or even Twix for a different candy-filled twist.

Q: What if my cheesecake cracks?
A: If your cheesecake cracks, don’t worry! You can cover any cracks with whipped cream, a peanut butter or chocolate drizzle, or more chopped Butterfinger candy bars. It will still taste amazing!

Conclusion

This Peanut Butter Butterfinger Cheesecake is the ultimate indulgent dessert for peanut butter and candy lovers alike. With its rich, creamy texture, crunchy Butterfinger pieces, and irresistible flavor, this cheesecake will steal the show at any gathering. Follow our step-by-step guide, use the water bath method for a smooth, crack-free finish, and have fun with your toppings and presentation to make this cheesecake a true crowd-pleaser. Enjoy your baking adventure and happy eating!

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