Butterfinger candy bars and cheesecake is an incredible combination. It’s truly a match made in cheesecake heaven! There is so much to love about Butterfinger Cheesecake with Caramel Drizzle. Loads of chopped butterfinger candies fill the body of the cheesecake and more is added over the top. The whole thing rests on fudge-filled sandwich cookies that have been crushed into crumbs for a rich chocolate crust. And let’s not forget the drippy caramel drizzle.
Prep Time 45 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour45 minutesminutes
Servings 24
Ingredients
For the crust
2 ½cups(265g)fudge-filled sandwich cookie crumbs, about 30 cookies
Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.
Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Beat in the heavy cream and sugar until well combined. Add the vanilla, beat on low speed until smooth.
Using a silicone spatula, gently stir in the eggs just until combined. Fold in the chopped candy bar.
Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.
Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.
Remove the cheesecake from the water bath. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Just before serving, Remove the sides of the pan. Top the cheesecake with the remaining candy bar and drizzle with homemade caramel sauce.
Notes
If the crust puffs up during baking, use a clean glass or dry measuring cup to press it back down.
Cream cheese: Use full-fat brick-style cream cheese for the very best results.
Plan ahead: The recipe requires a lot of time. It's best to make it a day before you plan to serve it.
Room temperature ingredients: All of the cold ingredients should be brought to room temperature before using them in the batter.
Don’t over mix: Keep the mixer on medium-low to low speed and use the paddle attachment. Otherwise, you could incorporate too much air into the batter which will cause the cheesecake to crack.
The cheesecake should appear slightly underdone after baking. It will continue to set and firm up once cooled and refrigerated.
Make Ahead TipThe cheesecake will keep for up to 4 days covered and stored in the refrigerator.Or freeze the whole cheesecake. Cool and chill as directed. Wrap tightly in two layers of plastic wrap, then again in two layers of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.You can also freeze individual slices. Wrap each slice in plastic wrap, then place them in a freezer-safe zip-top bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 30-45 minutes.