If you’re a lover of peanut butter and Butterfinger candy bars, then this Peanut Butter Butterfinger Cheesecake recipe is the ultimate dessert for you! Creamy, rich, and packed with delightful peanut butter flavor, it’s a cheesecake that will wow your taste buds and impress your guests. Whether you're baking for a special occasion, holiday gathering, or just craving something indulgent, this recipe is guaranteed to become a new favorite. Read on to discover all the secrets to creating the most decadent Peanut Butter Butterfinger Cheesecake, with tips and tricks to make it perfect every time!

What is Peanut Butter Butterfinger Cheesecake?
Peanut Butter Butterfinger Cheesecake combines the smooth, nutty flavor of peanut butter with the crisp, caramel-like crunch of Butterfinger candy bars, all wrapped up in a luscious cheesecake base. This recipe is a harmonious blend of textures and flavors: the creaminess of the cheesecake, the smoothness of peanut butter, and the crispy, sweet crunch of Butterfinger. A classic graham cracker or Oreo crust serves as the foundation for this dessert, ensuring every bite is an unforgettable one.
Ingredients List for Peanut Butter Butterfinger Cheesecake
For this recipe, you’ll need the following ingredients to make the cheesecake, crust, and topping:
Crust Ingredients:
- 2 cups graham cracker crumbs (or Oreo cookie crumbs for a chocolatey twist)
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
Cheesecake Ingredients:
- 24 oz (3 packages) cream cheese, softened
- 1 cup creamy peanut butter
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 Butterfinger candy bars, crushed
Topping Ingredients:
- ½ cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- ½ cup crushed Butterfinger candy bars (for garnish)
Substitutions and Variations
One of the beauties of this Peanut Butter Butterfinger Cheesecake recipe is that it's incredibly adaptable. Here are some variations and substitutions you can try to suit your preferences or accommodate dietary restrictions:
- Crust Substitutions: If you’re not a fan of graham crackers or Oreos, try using pretzels or even crushed shortbread cookies for the base. For a gluten-free option, use gluten-free graham crackers or gluten-free cookies.
- Dairy-Free: You can swap the cream cheese with dairy-free cream cheese, use a dairy-free whipped topping instead of heavy cream, and make sure your Butterfinger candy bars are dairy-free (check ingredient labels carefully!).
- Nut-Free: If you're allergic to peanut butter or nuts, substitute the peanut butter with sun butter or a nut-free butter spread, and choose a candy bar that is free from nuts.
- Chocolate Lovers: For extra indulgence, use a chocolate crust (Oreo cookie crumbs) and fold in chocolate chips into the cheesecake filling.
- Toppings: Feel free to get creative with the toppings—add a drizzle of caramel, extra whipped cream, or even chopped Reese’s Peanut Butter Cups instead of Butterfinger pieces.
Step-by-Step Cooking Instructions
Now, let’s get into the nitty-gritty of making this decadent dessert. Follow these step-by-step instructions to ensure your Peanut Butter Butterfinger Cheesecake turns out perfectly.

Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are fully coated and the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the back of a spoon or the bottom of a measuring cup to press it down firmly.
- Bake the crust for about 10 minutes or until golden brown. Remove from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Add the sugar and vanilla extract, and beat on medium speed until well combined.
- One at a time, add the eggs, mixing on low speed between each addition to avoid overbeating.
- Add the sour cream and mix until smooth and incorporated.
- Gently fold in the crushed Butterfinger candy bars, ensuring the pieces are evenly distributed throughout the batter.
Step 3: Assemble and Bake
- Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake at 325°F (163°C) for 55–65 minutes, or until the edges are set and the center has a slight jiggle. The cheesecake will firm up as it cools.
- Once baked, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks from forming on the surface.
Step 4: Prepare the Chocolate Ganache Topping
- While the cheesecake cools, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it starts to simmer.
- Remove from the heat and pour the cream over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth.
- Pour the chocolate ganache over the cooled cheesecake, spreading it evenly over the top.
- Sprinkle the crushed Butterfinger pieces over the ganache for a crunchy finish.
Step 5: Chill and Serve
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
- When ready to serve, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Slice and enjoy!
How to Cook Peanut Butter Butterfinger Cheesecake: A Step-by-Step Guide
To summarize the key steps for cooking this mouthwatering Peanut Butter Butterfinger Cheesecake:
- Prepare the crust: Mix graham cracker crumbs with melted butter and bake for 10 minutes.
- Make the filling: Blend cream cheese, peanut butter, sugar, eggs, sour cream, and Butterfinger candy bars.
- Bake: Pour the filling into the crust and bake until the center jiggles slightly.
- Cool: Let the cheesecake cool in the oven for an hour to avoid cracks.
- Add the topping: Prepare a rich chocolate ganache and finish with crushed Butterfinger pieces.
Common Mistakes to Avoid
- Overmixing the Batter: Overbeating the batter can incorporate too much air, leading to cracks or a dense texture. Mix on low speed, especially when adding the eggs.
- Opening the Oven Door: Resist the urge to open the oven door frequently while baking. Rapid changes in temperature can cause the cheesecake to crack.
- Skipping the Cooling Process: Cooling the cheesecake slowly in the oven prevents cracks and helps the texture firm up properly.
Serving and Presentation Tips
This Peanut Butter Butterfinger Cheesecake is not only a treat for the taste buds but can be a feast for the eyes with the right presentation! Here are a few serving and presentation ideas to wow your guests:
- Serve with Whipped Cream: Add a dollop of whipped cream on each slice for an extra touch of decadence.
- Butterfinger Garnish: Sprinkle more crushed Butterfinger pieces over the top or around the edges of each slice for added crunch and visual appeal.
- Chocolate Drizzle: For an elegant touch, drizzle melted chocolate over the top of the cheesecake or on the plate just before serving.
How to Serve Peanut Butter Butterfinger Cheesecake
For best results, serve the cheesecake cold after it has set in the fridge for at least 4 hours or overnight. Use a sharp knife dipped in hot water to slice cleanly through the cheesecake. This will ensure smooth slices and prevent the candy bar chunks from sticking to the knife.
Presentation Ideas for Peanut Butter Butterfinger Cheesecake
- Layered Garnish: Create a layered garnish by adding alternating rings of Butterfinger crumbs and chocolate ganache.
- Mini Cheesecakes: Make this recipe in mini cheesecake pans for individual servings, ideal for parties or events.
- Peanut Butter Drizzle: Add a drizzle of melted peanut butter on top to emphasize the peanut butter flavor and give a beautiful contrast against the chocolate ganache.
Peanut Butter Butterfinger Cheesecake Recipe Tips
- Room Temperature Ingredients: Always use room-temperature cream cheese, eggs, and sour cream for a smoother filling.
- Chill Time: Letting the cheesecake chill overnight enhances the flavor and texture, making it worth the wait!
- Candy Chunks: Be sure to crush the Butterfinger bars into small pieces to ensure they’re well-distributed in the cheesecake.
Frequently Asked Questions (FAQs)
Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake is even better when made a day in advance. The flavors meld beautifully as it chills overnight.
Q: How do I store leftovers?
A: Store leftover cheesecake in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before serving.
Q: Can I use natural peanut butter?
A: It’s best to use creamy peanut butter that doesn’t separate, as natural peanut butter may cause an oily texture.
Q: How do I prevent my cheesecake from cracking?
A: Avoid overmixing the batter, let the cheesecake cool slowly in the oven, and ensure your ingredients are at room temperature before mixing.
Conclusion
Peanut Butter Butterfinger Cheesecake is the perfect dessert for anyone who loves the combination of creamy peanut butter, crispy Butterfinger, and rich cheesecake. With a few simple steps and a little patience, you’ll have a show-stopping dessert that is sure to impress. Whether for a holiday, birthday, or special celebration, this cheesecake is a sweet treat you won’t soon forget. Be sure to try this recipe and elevate your baking game to new delicious heights!
PrintPeanut Butter Butterfinger Cheesecake Recipe
This Peanut Butter Butterfinger Cheesecake recipe is a decadent blend of peanut butter, cream cheese, and crunchy Butterfinger candy. Rich in flavor, this cheesecake delivers a creamy texture with a candy crunch. Perfect for peanut butter lovers and ideal for parties or special occasions. Easy to follow and sure to impress.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (includes cooling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Cream cheese
- Peanut butter
- Butterfinger candy
- Graham cracker crust
- Sugar
- Eggs
- Heavy cream
- Vanilla extract
Instructions
- Preheat oven and prepare graham cracker crust.
- Beat cream cheese, peanut butter, and sugar until smooth.
- Add eggs one at a time, mixing well.
- Stir in vanilla and fold in crushed Butterfinger pieces.
- Pour mixture into the crust and bake.
- Let cool, refrigerate, and top with additional Butterfinger pieces.
Notes
- Ensure cheesecake is completely cooled before refrigerating to avoid cracking.
- You can substitute graham cracker crust with Oreo crust for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
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