Butterfinger Cheesecake Recipe – A Delicious Combination of Caramel and Chocolate!

Why You’ll Love This Recipe

I love this cheesecake because it’s the ultimate crowd-pleaser. The cream cheese filling is smooth and luscious, the Butterfinger pieces add that satisfying crunch, and the caramel-chocolate swirl gives it a dessert-shop feel. It’s easy to make with simple ingredients, and it always feels like a celebration. Whether I’m baking for a birthday, holiday, or weekend treat, this cheesecake is a guaranteed win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base:
2 cups chocolate cookie crumbs
½ cup melted butter

For the cream filling:
680 g (24 oz) cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup heavy cream or whipping cream
1 cup chopped Butterfinger chocolate

For the topping:
½ cup caramel sauce
½ cup chocolate sauce
whipped cream or whipped topping, for decorating

Directions

1. I start by preheating the oven to 325°F (160°C) and greasing the bottom of a 9-inch (23 cm) springform pan.

2. I mix the chocolate cookie crumbs and melted butter in a bowl, then press the mixture firmly into the bottom of the pan to form the crust.

3. In a separate large bowl, I beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.

4. I add the eggs one at a time, mixing well after each addition to ensure a silky texture.

5. I pour in the heavy cream and continue beating until the mixture is fully blended.

6. Using a spatula, I fold in the chopped Butterfinger pieces gently so they’re evenly distributed throughout the filling.

7. I pour the cream cheese mixture over the crust and smooth the top with a spatula.

8. I drizzle the caramel and chocolate sauces over the top and use the tip of a knife to create a marbled swirl pattern. I try not to overmix the swirl so the design stays clean.

9. I bake the cheesecake for 55 to 60 minutes. It’s done when the center is just slightly jiggly when the pan is gently shaken.

10. I let the cheesecake cool for about 10 minutes, then run a knife around the edge to loosen it from the pan. Once it cools completely to room temperature, I refrigerate it for at least 4 hours—overnight is best for perfect texture.

11. Before serving, I decorate the top with dollops of whipped cream and an extra drizzle of caramel and chocolate sauce.

Servings and timing

This recipe makes 12 slices.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes (plus chilling time)
Calories: Approximately 450 kcal per slice

Variations

• I sometimes use peanut butter cookies for the crust to boost the peanut flavor.

• For a crunchier topping, I sprinkle extra chopped Butterfinger pieces on top before serving.

• If I want it extra chocolatey, I add a handful of mini chocolate chips to the filling.

• I’ve also used a swirl of peanut butter sauce in place of caramel for a nutty twist.

• When I want individual servings, I make this in a muffin tin lined with cupcake liners for mini cheesecakes.

Storage/Reheating

I store leftovers in the fridge, covered tightly, for up to 5 days. For longer storage, I freeze individual slices by wrapping them in plastic wrap and placing them in a freezer bag. To thaw, I just move them to the fridge the night before. I always serve this cheesecake chilled—no reheating needed.

FAQs

Can I make this cheesecake without a springform pan?

Yes, but I prefer using one for easy release and neat slices. If I use a regular cake pan, I line it well with parchment paper and make sure to grease the sides.

What’s the best way to cut clean cheesecake slices?

I dip a sharp knife in hot water, wipe it dry, and slice—cleaning the blade between each cut. It keeps the slices looking smooth and professional.

Can I make this recipe ahead of time?

Absolutely. I usually bake the cheesecake the day before I plan to serve it. The flavor and texture actually improve after chilling overnight.

Is it okay to use light cream cheese?

I’ve tried it with reduced-fat cream cheese, and while it still tastes good, the texture isn’t quite as rich and creamy. Full-fat gives the best results.

What can I use instead of Butterfinger candy?

If I’m out of Butterfingers, I’ve used chopped toffee bars, Reese’s, or even peanut brittle as a substitute. Anything with a crunch and chocolate-peanut combo works.

Conclusion

This Butterfinger Cheesecake is a dreamy combination of smooth cream cheese, caramel, chocolate, and crunchy candy in every bite. I love how indulgent and beautiful it is with minimal effort. Whether I’m baking for a holiday, special dinner, or just craving something sweet, this cheesecake always delivers on flavor and satisfaction.

Print