Butterfinger Cheesecake Recipe – A Delicious Combination of Caramel and Chocolate!
Rich and creamy cheesecake packed with chopped Butterfinger, swirled with caramel and chocolate sauce—pure dessert bliss in every bite.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Dessert, Cheesecake
- Method: Baked
- Cuisine: American
Ingredients
For the Base:
2 cups chocolate cookie crumbs
½ cup melted butter
For the Cream Cheese Filling:
680 g (24 oz) cream cheese, at room temperature
1 cup granulated sugar
1 tsp 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 (optional, for serving)
Instructions
Preheat oven to 160°C (325°F). Grease the bottom of a 23 cm (9-inch) springform pan.
In a bowl, mix cookie crumbs with melted butter. Press into the bottom of the prepared pan to form the crust.
In another large bowl, beat cream cheese, sugar, and vanilla until smooth.
Add eggs one at a time, mixing well after each addition.
Add the heavy cream and beat until fully incorporated.
Gently fold in chopped Butterfinger pieces using a spatula.
Pour the cheesecake batter over the crust in the pan.
Drizzle caramel and chocolate sauces over the top. Use a knife tip to gently swirl into a marbled pattern.
Bake for 55–60 minutes, or until the center jiggles slightly when the pan is gently shaken.
Remove from oven, cool for 10 minutes, and loosen edges with a knife. Let cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight).
Before serving, decorate with whipped cream and additional chocolate or caramel sauce if desired.
Notes
Ensure cream cheese is fully softened before mixing for the smoothest texture.
Don’t overmix after adding the eggs—this helps prevent cracking.
For clean slices, dip your knife in hot water and wipe between each cut.
