
How To Make Peanut Butter Butterfinger Cheesecake
Every slice of this Butterfinger cheesecake comes with an Oreo crust, a rich peanut butter and cream cheese filling packed with crushed candy bars.
Serves:
Ingredients
For the Crust:
- 18whole Oreos,double stuff or regular
- ¼cupunsalted butter,melted
For the Filling:
- 24ozfull-fat cream cheese,softened to room temperature
- 1cupgranulated sugar
- ¾cupfull-fat sour cream or full-fat yogurt,at room temperature
- ½cupcreamy peanut butter
- 2tsppure vanilla extract
- 3large eggs,at room temperature
- 12fun size Butterfinger candy bars,or 5 regular size, chopped
- ¼cuppeanut butter,melted for drizzling, optional
Instructions
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Adjust oven rack to the lower third position and preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
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In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium-sized bowl.
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Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick.
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Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 7 to 8 minutes. Allow to slightly cool while preparing the filling.
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Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl for about 3 full minutes until the mixture is smooth and creamy.
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Add the sour cream, peanut butter, and vanilla, beat until combined. At low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after adding the eggs.
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Using a rubber spatula or large wooden spoon, fold in ¾ of the chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.
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Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place it into the oven.
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Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
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Bake for 50 to 60 minutes or until the center is almost set.
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Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour.
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Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).
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Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter.
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Cut into slices and serve chilled. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
Nutrition
- Calories:Â 716.70kcal
- Fat:Â 51.30g
- Saturated Fat:Â 25.37g
- Trans Fat:Â 0.19g
- Monounsaturated Fat:Â 17.01g
- Polyunsaturated Fat:Â 4.38g
- Carbohydrates:Â 62.14g
- Fiber:Â 3.75g
- Sugar:Â 50.36g
- Protein:Â 11.51g
- Cholesterol:Â 126.51mg
- Sodium:Â 309.30mg
- Calcium:Â 104.56mg
- Potassium:Â 400.02mg
- Iron:Â 4.22mg
- Vitamin A: 285.35µg
- Vitamin C:Â 0.13mg
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