Peanut Butter Butterfinger Cheesecake Recipe
Did you know that Americans consume over 700 million pounds of peanut butter annually? If you're craving a dessert that combines creamy cheesecake with the nostalgic crunch of Butterfinger candy, you're in for a treat. This peanut butter Butterfinger cheesecake isn't just another dessert—it's a culinary adventure that'll transform your baking game. You'll learn how to create a decadent masterpiece that balances rich, smooth cream cheese with the distinctive snap of crushed Butterfinger bars. Curious about how to nail this show-stopping dessert? Keep reading.
Recipe Highlights
- Crush graham crackers into fine crumbs and press firmly into a springform pan to create a solid crust for the cheesecake foundation.
- Beat softened cream cheese, peanut butter, and sugar until smooth, ensuring no lumps for a creamy, luxurious cheesecake filling.
- Incorporate crushed Butterfinger pieces into the cheesecake mixture and sprinkle additional pieces on top for added crunch and flavor.
- Bake the cheesecake at 325°F for 45-50 minutes, then cool completely and refrigerate for at least 4 hours to set properly.
- Serve chilled, garnished with extra Butterfinger pieces and optionally drizzled with chocolate sauce for an impressive and delicious dessert.
History
While cheesecake has roots dating back to ancient Greece, the modern Butterfinger-infused version represents a delightful 20th-century American culinary innovation.
You'll discover that candy bar-enhanced desserts emerged in the mid-1900s, when creative bakers began experimenting with incorporating popular commercial candies into traditional recipes. The Butterfinger bar itself, introduced by Curtiss Candy Company in 1923, became a cultural phenomenon that inspired countless dessert adaptations.
You can trace this culinary trend to post-World War II America, when convenience foods and packaged ingredients transformed home baking.
Cheesecake, originally a European delicacy, was reimagined through an American lens of creativity and indulgence. Butterfinger's crispy, peanut butter-flavored interior provided the perfect complement to rich, creamy cheesecake textures, making it an ideal fusion of flavors and techniques.
Recipe
Indulge in the ultimate dessert experience with this decadent Peanut Butter Butterfinger Cheesecake, a perfect blend of creamy cheesecake and crunchy candy bar goodness. The rich, smooth peanut butter filling combined with the signature crunch of Butterfinger pieces creates a dessert that's both sophisticated and playful.
This recipe transforms the classic cheesecake into a showstopping treat that's surprisingly easy to prepare. With just a few simple ingredients and some basic baking techniques, you'll create a dessert that will impress family and friends and satisfy even the most discerning sweet tooth.
Ingredients:
- 2 packages (16 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 6 Butterfinger candy bars, crushed
- 1 sleeve graham crackers, crushed
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup butter, melted
Prepare the crust by combining crushed graham crackers with melted butter, then press firmly into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat cream cheese, peanut butter, and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition, and stir in vanilla extract.
Pour the cheesecake mixture over the prepared crust and sprinkle half of the crushed Butterfinger pieces on top. Bake in a preheated 325°F oven for 45-50 minutes, or until the center is almost set but still slightly jiggly.
Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
For the best results, ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter. Place a pan of water on the bottom rack of the oven to create humidity and prevent cracking, and always run a knife around the edge of the pan after baking to help the cheesecake cool without splitting.
Garnish with remaining Butterfinger pieces just before serving for maximum crunch and visual appeal.
Cooking Steps
You'll start by crushing graham crackers and pressing them firmly into the bottom of a springform pan to create a sturdy base for your cheesecake.
Next, beat the cream cheese, peanut butter, and sugar until the mixture is silky smooth, ensuring no lumps remain in the batter.
Pour the creamy filling over the crust, sprinkle crushed Butterfinger pieces on top, and prepare to bake a dessert that'll have everyone asking for seconds.
Step 1. Crush Graham Cracker Crust
Because a great cheesecake starts with a perfect crust, you'll want to crush those graham crackers precisely to create a delectable foundation for your Butterfinger cheesecake. Use a food processor or rolling pin to transform the entire sleeve of graham crackers into fine, uniform crumbs.
Key crushing techniques include:
- Press down firmly and consistently
- Rotate the rolling pin to ensure even breakdown
- Aim for a sandy, even texture without large chunks
Transfer the crumbs to a mixing bowl, and if needed, sift through to remove any stubborn larger pieces.
The goal is a uniform base that'll compress easily when pressed into your springform pan. Gently tap and pack the crumbs, creating a smooth, compact layer that'll provide structural integrity and a delightful buttery foundation for your creamy cheesecake filling.
Step 2. Beat Cream Cheese Mixture
Whip the cream cheese mixture into silky submission, transforming simple ingredients into a luxurious cheesecake base.
Begin by ensuring your cream cheese is perfectly softened at room temperature to prevent unwelcome lumps in your batter. Use an electric mixer on medium speed, gradually combining:
- 2 packages (16 oz) softened cream cheese
- 1 cup creamy peanut butter
- 1 cup granulated sugar
Beat the ingredients until they're smooth and fully incorporated, scraping down the sides of the bowl periodically.
Watch for a consistent, velvety texture without any visible cream cheese chunks. The mixture should look glossy and hold soft peaks when you lift the beaters. Don't overmix, which can introduce excess air and cause cracking during baking.
Aim for a luxurious, spreadable consistency that'll create a decadent, creamy filling for your Butterfinger cheesecake.
Step 3. Pour Batter Into Crust
After meticulously preparing your silky peanut butter cheesecake batter, carefully transfer the mixture into your pre-prepared graham cracker crust.
Use a rubber spatula to ensure every bit of the creamy filling is smoothly distributed, preventing air pockets that could disrupt the cheesecake's texture.
Key pouring techniques:
- Hold the springform pan steady
- Pour batter from the center outward
- Gently tap pan to release potential air bubbles
- Use slow, controlled movements
Spread the mixture evenly with deliberate, circular motions, making certain the batter reaches all edges of the crust.
The filling should sit about 1/4 inch from the pan's top, allowing room for slight expansion during baking.
Check for a consistent surface that's level and smooth, which ensures an aesthetically pleasing and professionally finished cheesecake.
Step 4. Top With Butterfinger Pieces
Whether you're a seasoned baker or a cheesecake enthusiast, topping your peanut butter Butterfinger cheesecake requires a delicate touch and strategic approach.
Crush the remaining Butterfinger bars into varied-sized pieces, ensuring a mix of fine crumbs and larger chunks for textural contrast.
Topping techniques:
- Sprinkle pieces evenly across the cheesecake surface
- Concentrate more pieces near the edges
- Create a decorative pattern or random scatter
- Press larger chunks gently into the surface
Aim for complete coverage without overwhelming the creamy filling. Use approximately 2-3 crushed Butterfinger bars for the final garnish.
The pieces should adhere slightly to the cheesecake's surface, creating a tempting, crunchy layer that adds visual appeal and flavor complexity.
Refrigerate immediately after topping to help pieces set.
Step 5. Refrigerate Before Serving
Once you've adorned your cheesecake with those irresistible Butterfinger pieces, refrigeration becomes your next critical step.
Carefully transfer the springform pan to the refrigerator, ensuring it's placed on a level shelf away from strong-smelling foods. Chill the cheesecake for a minimum of 4 hours, though overnight is even better for optimal flavor melding and texture development.
Key refrigeration tips:
- Cover the cheesecake loosely with plastic wrap
- Don't press wrap directly onto the surface
- Allow 4-6 hours of cooling time
- Expect the texture to firm and flavors to intensify
When ready to serve, remove the cheesecake 15-20 minutes before slicing to allow slight temperature softening.
Use a clean, warm knife for crisp, smooth cuts that showcase the creamy interior and crunchy Butterfinger topping.
Final Thoughts
Since your culinary adventure concludes with this delectable peanut butter Butterfinger cheesecake, you'll want to savor every moment of preparation and enjoyment.
Each bite represents a testament to your baking skills, blending rich cream cheese, smooth peanut butter, and crunchy Butterfinger pieces into a harmonious dessert.
You'll discover that patience is key: allowing the cheesecake to cool completely and chill thoroughly ensures the perfect texture and flavor development.
Consider these final tips:
- Serve chilled for maximum flavor intensity
- Garnish with extra Butterfinger pieces for visual appeal
- Store leftovers in an airtight container for up to 5 days
- Allow slices to sit at room temperature for 10 minutes before serving to enhance taste
Your dessert is now ready to impress and delight.
