If you’re a fan of the rich, creamy goodness of cheesecake and the irresistible crunch of Butterfinger candy bars, this dessert is for you. This Butterfinger Cheesecake with Caramel Drizzle is the perfect fusion of textures and flavors—smooth and velvety cheesecake, crunchy peanut-buttery Butterfinger pieces, and a luscious caramel topping that ties everything together.

Whether you’re making it for a special occasion or just satisfying your sweet tooth, this cheesecake is sure to impress. The best part? You don’t need to be a professional baker to pull it off! With the right ingredients and some simple steps, you’ll create a show-stopping dessert that will have everyone asking for seconds.

Ingredients

Here’s everything you’ll need to make this decadent Butterfinger Cheesecake:

Crust:

Ingredient	Quantity
Graham cracker crumbs	1 ½ cups
Granulated sugar	2 tbsp
Unsalted butter (melted)	5 tbsp

Cheesecake Filling:

Ingredient	Quantity
Cream cheese (softened)	24 oz (3 blocks)
Granulated sugar	¾ cup
Brown sugar	¼ cup
Sour cream	½ cup
Heavy cream	¼ cup
Eggs	3 large
Vanilla extract	2 tsp
Butterfinger candy bars (crushed)	1 ½ cups

Topping:

Ingredient	Quantity
Caramel sauce	½ cup
Additional Butterfinger pieces (crushed)	½ cup
Whipped cream (optional)	For garnish

Equipment Needed

To make this cheesecake, you’ll need:

9-inch springform pan (essential for easy release)
Mixing bowls (for crust and filling)
Hand or stand mixer (for a smooth batter)
Food processor or rolling pin (for crushing Butterfinger bars)
Spatula (for folding in ingredients)
Baking sheet (to catch any drips from the springform pan)
Aluminum foil (to wrap the pan for a water bath, optional)

Using a springform pan ensures that the cheesecake releases cleanly without breaking apart. A water bath can help prevent cracks, but it’s optional if you don’t mind a rustic look.

Step-by-Step Instructions

1. Prepare the Crust

Preheat the oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
Press the mixture firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy (about 2 minutes).
Add the granulated sugar and brown sugar, then mix until fully combined.
Mix in the sour cream, heavy cream, and vanilla extract.
Add the eggs one at a time, mixing on low speed after each addition. Do not overmix.
Gently fold in the crushed Butterfinger pieces.

3. Bake the Cheesecake

Pour the cheesecake filling over the crust and spread it evenly.
If using a water bath, wrap the springform pan in aluminum foil and place it in a larger pan filled with about 1 inch of hot water.
Bake for 55–65 minutes until the edges are set but the center has a slight jiggle.
Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly open.
Transfer to the fridge and chill for at least 6 hours or overnight.

4. Add the Toppings

Once the cheesecake is fully chilled, drizzle caramel sauce over the top.
Sprinkle extra crushed Butterfinger pieces for extra crunch.
Pipe whipped cream around the edges if desired.

Tips and Variations

Avoid Overmixing: Overmixing can incorporate too much air, leading to cracks. Mix on low speed once the eggs are added.
Use Room Temperature Ingredients: This ensures a smooth and lump-free batter.
Chill Time is Crucial: Don’t rush this step—overnight chilling gives the best texture.
No Springform Pan? Use a deep cake pan lined with parchment, but note that removing the cheesecake will be trickier.
Chocolate Lovers’ Twist: Drizzle melted chocolate along with the caramel for extra decadence.
Peanut Butter Lovers’ Version: Swirl peanut butter into the batter before baking for a richer peanut butter flavor.
Mini Cheesecakes: Make this in muffin tins with cupcake liners for individual portions—bake for about 20 minutes.

Serving Suggestions

Presentation is key, and this cheesecake looks stunning with just a few finishing touches. Serve each slice with extra caramel drizzle and a sprinkle of Butterfinger pieces for added texture.

For an elegant look, garnish with a chocolate-covered pretzel or a dollop of freshly whipped cream. If you’re serving at a party, consider cutting into bite-sized cheesecake bars for a fun twist.

Pair with a scoop of vanilla bean ice cream or a warm espresso to balance the sweetness.

Pairings

Pairing desserts with the right drinks can elevate the experience. Here are some great options:

Coffee or Espresso: The bitterness of coffee balances the sweetness of the cheesecake.
Milkshakes: A vanilla or chocolate milkshake makes this even more indulgent.
Dessert Wines: A glass of Moscato or Tawny Port complements the caramel notes beautifully.
Bourbon or Irish Cream: If you enjoy boozy pairings, these liquors enhance the peanut butter and caramel flavors.

Storage and Reheating

Refrigeration: Store in the fridge for up to 5 days in an airtight container.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: Cheesecake is best served cold, but if you prefer a slightly softer texture, let it sit at room temperature for 10 minutes before serving.

Nutritional Information (Per Slice, Approximate)

Nutrient	Amount
Calories	450-500 kcal
Carbohydrates	55g
Protein	7g
Fat	25g
Saturated Fat	15g
Sugar	40g
Sodium	280mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

This Butterfinger Cheesecake with Caramel Drizzle is the ultimate dessert for candy lovers and cheesecake enthusiasts alike. With its creamy texture, crunchy bits of Butterfinger, and rich caramel topping, it’s a guaranteed crowd-pleaser.

Try this recipe for your next gathering or simply as a treat for yourself. If you make it, share your creation on social media and let us know how it turned out!