Butterfinger Cheesecake with Caramel

Indulge in the ultimate dessert experience with this Butterfinger Cheesecake with Caramel. This decadent, creamy cheesecake is packed with chunks of Butterfinger candy, swirled with luscious caramel, and topped with even more candy and a rich caramel drizzle. It’s the perfect combination of crunchy, creamy, and sweet – a guaranteed crowd-pleaser for any occasion.

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Why You’ll Love This Recipe

• Rich & Creamy – Ultra-smooth cheesecake with the perfect texture.
• Crunchy Candy Pieces – Butterfinger chunks add a delightful crunch.
• Caramel Swirl – Sweet, buttery caramel elevates every bite.
• Perfect for Parties – Show-stopping presentation and irresistible flavor.

Ingredients You’ll Need

For the Crust:

• 2 cups chocolate graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract
• 1 tbsp all-purpose flour
• 1 ½ cups Butterfinger candy bars, chopped (divided)
• ½ cup caramel sauce (store-bought or homemade)

For the Topping:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup Butterfinger candy bars, chopped
• Extra caramel sauce for drizzling

Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Parchment paper
• Roasting pan for the water bath

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine chocolate graham cracker crumbs, melted butter, and granulated sugar.
3. Press the crumb mixture evenly into the bottom of a 9-inch springform pan lined with parchment paper.
4. Bake for 8-10 minutes until set. Remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Blend in sour cream, vanilla extract, and flour. Mix until just combined.
4. Fold in 1 cup of the chopped Butterfinger candy.

Step 3: Assemble the Cheesecake

1. Pour half of the cheesecake filling over the cooled crust.
2. Drizzle ¼ cup caramel sauce over the filling and swirl gently with a knife.
3. Pour the remaining cheesecake filling over the caramel layer.
4. Drizzle another ¼ cup of caramel sauce on top and gently swirl.

Step 4: Bake the Cheesecake

1. Wrap the bottom of the springform pan in two layers of aluminum foil to prevent leaks.
2. Place the pan in a large roasting pan and add hot water until it reaches halfway up the sides of the springform pan.
3. Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
4. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
5. Remove from the oven and refrigerate for at least 6 hours or overnight for best results.

Step 5: Make the Whipped Topping

1. In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled cheesecake.

Step 6: Garnish and Serve

1. Sprinkle the remaining Butterfinger candy over the whipped cream.
2. Drizzle with extra caramel sauce.
3. Slice and serve chilled for the best texture and flavor.

Tips for the Perfect Butterfinger Cheesecake

• Room Temperature Ingredients – Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth filling.
• Avoid Overmixing – Overmixing can incorporate too much air, causing cracks.
• Prevent Cracks – Baking in a water bath ensures even cooking and prevents the top from cracking.
• Cool Slowly – Let the cheesecake cool gradually to maintain its creamy texture.

Serving Suggestions

• Hot Coffee – A rich, dark roast coffee perfectly balances the sweetness.
• Chocolate Ganache – Drizzle with warm chocolate sauce for an extra decadent touch.
• Vanilla Ice Cream – Serve a slice with a scoop of creamy vanilla ice cream.

How to Store & Reheat

Storing:

• Refrigerate leftovers in an airtight container for up to 5 days.

Freezing:

• Wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

1. Can I use other candy bars?
   Yes! Snickers, Reese’s, or even Oreos make great alternatives.
2. What if I don’t have a springform pan?
   A deep 9-inch cake pan can work, but ensure it is well-lined with parchment for easy removal.
3. Can I make this gluten-free?
   Yes! Use gluten-free graham crackers for the crust and ensure the candy is gluten-free.
4. How do I prevent cracks in the cheesecake?
   Use a water bath, avoid overmixing, and cool the cheesecake slowly in the oven.

Final Thoughts

This Butterfinger Cheesecake with Caramel is an indulgent dessert that’s rich, creamy, and loaded with layers of flavor and texture. From the crunchy Butterfinger pieces to the luscious caramel swirl, every bite is a dreamy combination of sweet and salty, creamy and crunchy. Perfect for parties, birthdays, or a special treat, this cheesecake is sure to impress and satisfy every sweet tooth.

Preparation Time: 25 minutes
Cooking Time: 70 minutes
Chilling Time: 6 hours
Cuisine: American

Nutritional Information (Per Serving):

Calories: 680 | Protein: 9g | Carbohydrates: 62g | Fat: 46g | Fiber: 2g | Sodium: 450mg

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