Butterfinger Caramel Cheesecake Bliss (Print Version)
Creamy cheesecake meets Butterfinger candy and caramel, finished with whipped cream and a crunchy topping.
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/3 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1/2 cup sour cream
07 -
1/4 cup heavy cream
08 -
3 large eggs, room temperature
09 -
1 tablespoon vanilla extract
10 -
1/4 cup caramel sauce
11 -
1 cup chopped Butterfinger candy bars
→ Topping
12 -
1/2 cup caramel sauce
13 -
1 cup heavy whipping cream
14 -
2 tablespoons powdered sugar
15 -
1 teaspoon vanilla extract
16 -
1 cup crushed Butterfinger bars
→ Optional Add-Ins
17 -
Pinch of sea salt
18 -
Chocolate ganache drizzle
19 -
Chopped peanuts
# Steps:
01 -
Set the oven temperature to 325°F (160°C) and allow to fully preheat before proceeding.
02 -
Blend graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl until the mixture is evenly moistened.
03 -
Firmly press the crumb mixture into the base of a 9-inch springform pan. Bake for 8 to 10 minutes, then remove and set aside to cool.
04 -
Beat softened cream cheese with a mixer on medium speed until completely smooth and creamy.
05 -
Incorporate granulated sugar, sour cream, heavy cream, and vanilla extract into the cream cheese, mixing until the batter is creamy and free of lumps.
06 -
Add eggs one at a time, mixing on low after each addition just until blended. Avoid overbeating the mixture.
07 -
Fold in caramel sauce and chopped Butterfinger candy bars gently using a spatula.
08 -
Pour the cheesecake filling over the pre-baked crust. Level the surface with a spatula.
09 -
Place the springform pan in a larger roasting pan and add hot water to come halfway up the sides. Bake for 60 minutes, or until the edges are set and the center jiggles slightly.
10 -
When baking time is complete, turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
11 -
Transfer the pan to a wire rack to cool fully, then refrigerate for a minimum of 6 hours or preferably overnight to set.
12 -
In a chilled bowl, whip heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
13 -
Once fully chilled, spread whipped cream across the cheesecake. Drizzle caramel sauce, then scatter crushed Butterfinger bars evenly over the surface.
14 -
Slice with a sharp knife. Serve each portion with additional caramel sauce and Butterfinger crumbles if desired.
# Notes:
01 -
Allowing the cheesecake to cool gradually within the oven and then refrigerating overnight ensures a rich, creamy texture without cracks.