Butterfinger Caramel Cheesecake Bliss

If you crave a dessert that blends silky cheesecake with gooey caramel and a crunchy Butterfinger candy finish this Butterfinger Caramel Cheesecake is a showstopper that never fails at family gatherings or potlucks It is creamy with a decadent caramel ribbon and proves that candy bars can upgrade any homemade treat

I still remember the first time I served this at a friends birthday The entire cheesecake vanished before I could even get a second slice so now I never show up to a party without it

Ingredients

• Graham cracker crumbs: offer a classic sturdy crust and are easy to find Look for fresh packs for the best texture
• Granulated sugar: brings sweetness to both crust and filling Use regular white granulated sugar here
• Unsalted butter melted: adds richness and helps the crust hold together High quality butter makes a difference
• Cream cheese softened: is the star You want full fat for the smoothest texture and allow it to come to room temp so it mixes lump free
• Sour cream: adds a gentle tang and softens the cheese flavor Ultra creamy varieties work best
• Heavy cream: adds silkiness and loft to the batter Fresh cream will whip fluffiest for the topping as well
• Large eggs: bind the filling and give structure Always use room temperature eggs for easy blending and fewer cracks
• Vanilla extract: rounds out the flavors Go for real vanilla for best results
• Caramel sauce: weaves through both batter and topping Choose a thicker caramel so it does not disappear into the filling
• Chopped Butterfinger candy bars: for sweet peanuty crunch Just chop the bars before opening the cheesecake so they stay crisp
• Powdered sugar: goes in the whipped cream for cloudlike sweetness
• Optional add ins: pinch of sea salt for a salted caramel edge chocolate ganache for extra chocolate notes chopped peanuts for more texture choose based on your craving

Instructions

Prepare the Crust:

Set your oven to the correct temperature and let it preheat to ensure even baking Combine graham cracker crumbs sugar and melted butter in a big mixing bowl Use a fork or your hands to mix until every crumb is glossy and evenly moist Press this mixture into a 9 inch springform pan Take your time pushing the crust up the sides for even thickness Bake in the preheated oven until the scent is nutty and the crust is golden about ten minutes Let the pan cool completely on a rack before starting the filling

Make the Cheesecake Filling:

Put your softened cream cheese into a large bowl Use a hand mixer or stand mixer on medium until the cheese is fluffy and has no lumps Scrape the bowl often Bit by bit add the granulated sugar and scrape the bowl again The smoother your mixture the silkier your cheesecake Gently beat in sour cream heavy cream and vanilla mixing only until just blended Always stop and remix the bottom so nothing is missed Crack the eggs in one at a time beating at the lowest speed until just blended This gentle mixing prevents too much air which causes cracks Set aside your mixer Use a spatula to fold in caramel sauce and chopped Butterfinger pieces distributing evenly but do not overmix

Bake the Cheesecake:

Pour the entire filling over your cooled crust and level it out for an even bake Place your springform pan inside a larger but shallow roasting pan Fill the outer pan with just enough hot water to reach halfway up the springform pan The steam helps keep your cheesecake creamy without tough edges Bake in the middle rack until the edges lose their shine and the very center quivers when jiggled Turn off the oven prop the door with a wooden spoon and leave the cheesecake to rest for an hour which cools it gently and avoids cracks Remove the pan and let it come fully to room temp on a wire rack Wrap the pan and chill in the refrigerator at least six hours Overnight is even better for the sliceability and flavor

Prepare the Whipped Cream Topping:

Chill a mixing bowl and whisk or beaters for a few minutes before starting Pour the cold heavy cream into the bowl Add powdered sugar and vanilla Begin whipping on medium speed increase to high and continue until soft peaks form This means the cream just starts to hold a peak when you lift the beater Spoon the whipped cream onto your fully chilled cheesecake Spread it with an offset spatula for cloudlike swirls

Finish and Serve:

Drizzle plenty of caramel sauce over the top letting it drip along the edges for a bakery look Sprinkle with extra crushed Butterfinger so the whole top gets a layer of sweet crunchy bites Use a big sharp knife dipped in hot water for the cleanest slices To finish garnish every plate with another touch of caramel and a pinch of Butterfinger crumbs Serve cold

Butterfinger candies are my guilty pleasure in baking I love how their peanutty crunch never gets soggy and always adds excitement to every slice Once when I baked this with my niece we snuck extra Butterfinger bits into the filling and it was even better

Storage Tips

Cheesecake keeps best when loosely covered and chilled Slice before serving to avoid drying out the filling If you have leftovers store them in an airtight container for up to four days For longer storage you can freeze whole slices on a lined tray then wrap well after frozen for up to one month Thaw slices overnight in the fridge Cream toppings are best added fresh but the cheesecake base itself freezes and thaws beautifully

Ingredient Substitutions

If you have gluten free guests you can use gluten free graham crackers for the crust Any crunchy peanut candy bar works in place of Butterfinger though I find the Butterfinger flavor is truly unique If caramel sauce is not your favorite try a swirl of peanut butter sauce If you want an extra tall cheesecake you can double the filling just bake a bit longer to set the center fully

Serving Suggestions

This cheesecake is so rich it pairs best with unsweetened coffee or a little black tea For holidays decorate the top with extra candy pieces or a sprinkle of flaky salt If you want even more decadence drizzle a thin ribbon of warm chocolate over the caramel layer right before serving For birthdays I like to finish with tiny swirls of whippy cream and a candle

Cultural and Historical Notes

Butterfinger candy bars have been around for nearly a century and are famous for their crispy peanut butter core They shine in American style desserts especially those layered with caramel and chocolate Cheesecake originally comes from European traditions but this recipe is all about modern flavor mashups and fun presentation Great for anyone who loves classic American candies or nostalgic flavors

Seasonal Adaptations

Make it extra festive with holiday colored sprinkles or chocolate curls Top with fresh strawberries or raspberries in spring for a fruity touch Swap caramel for butterscotch if you want a warmer spiced flavor

Success Stories

Several friends have turned this recipe into a birthday tradition One neighbor said it was the first cheesecake she made that did not crack on her and she is now the cheesecake queen of her family Another friend keeps individually wrapped slices in her freezer for late night cravings Sharing this cake turns any get together into a celebration

Freezer Meal Conversion

To turn this cheesecake into a freezer friendly dessert let it chill overnight first then cut into slices Lay slices on a baking sheet lined with parchment Freezer proof by wrapping each piece in plastic and storing them in a zip top bag You can thaw a piece at a time which keeps the crust tasting fresh Whipped cream toppings are best made fresh when serving

This cheesecake is a guaranteed hit at any party or holiday Make it ahead and let everyone marvel at the creamy caramel filled layers and crisp candy finish

Recipe FAQs

→ How do you achieve a smooth cheesecake filling?

Start with room-temperature cream cheese and blend until fully smooth before adding other ingredients. Avoid overbeating, especially after adding eggs, for a creamy, lump-free texture.

→ Why use a water bath for baking?

A water bath helps regulate the baking temperature and prevents cracking by adding moisture to the oven, resulting in a silky, even cheesecake.

→ Can I substitute other candies for Butterfinger?

Yes, try using other chocolate bars like Snickers or Heath for a similar texture and sweet crunch, though the signature peanut-buttery Butterfinger flavor will be unique.

→ How should I store leftover cheesecake?

Store covered in the refrigerator for up to five days. For longer storage, wrap well and freeze slices, thawing overnight when ready to enjoy.

→ Is there a way to add extra flavor?

Mix in a pinch of sea salt for a salted caramel touch, or add a chocolate ganache drizzle and chopped peanuts for more richness and crunch.