Description
Indulge in the decadent delight of this Butterfinger Cheesecake Recipe. Creamy cheesecake with a chocolate cookie crust, topped with a luscious chocolate ganache and crunchy Butterfinger candy pieces. A heavenly treat for any occasion!
Ingredients
Scale
- 20 chocolate sandwich cookies (like Oreos)
- 4 tablespoons unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped Butterfinger candy bars, divided
- 1/4 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
For the Crust:
For the Cheesecake:
For the Ganache Topping:
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
- Make the Crust: Pulse chocolate cookies in a food processor, mix with melted butter, press into pan, and bake for 10 minutes.
- Prepare Cheesecake Filling: Beat cream cheese, add sugar, sour cream, vanilla, eggs, and fold in 1 cup of Butterfinger pieces.
- Bake: Pour batter over crust, bake for 50–60 minutes, then let cool in the oven.
- Chill: Refrigerate for at least 4 hours or overnight.
- Make Ganache: Heat cream, add chocolate chips, stir until smooth, pour over cheesecake, and sprinkle with remaining Butterfinger pieces.
- Final Chill: Chill for 30 minutes, slice, and serve.
Notes
- For easier slicing, dip the knife in hot water and wipe clean between cuts.
- You can use a graham cracker or chocolate cookie base for the crust.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 115 mg
