Butterfinger Cheesecake With Caramel Drizzle

Imagine biting into a creamy, rich cheesecake loaded with crunchy Butterfinger bits, then drizzled with gooey caramel. Every bite is the perfect mix of smooth, crunchy, and sweet. This Butterfinger Cheesecake with Caramel Drizzle is pure dessert heaven!

If you love the classic candy bar, this recipe takes it to a whole new level. The buttery graham cracker crust, velvety cheesecake, and caramel make a mouthwatering combo. Plus, it’s easier to make than you think!

Whether for birthdays, holidays, or just a treat-yourself moment, this cheesecake will steal the show. The rich flavors and textures keep everyone coming back for more. And the best part? No fancy skills required!

Ready to wow your taste buds? Let’s make this Butterfinger Cheesecake with Caramel Drizzle step by step. You’ll love every bite!

Why You’ll Love This Recipe

• Loaded with Butterfinger Flavor – Crunchy, peanut-buttery goodness in every bite!
• Creamy & Smooth Texture – The combination of cream cheese and heavy cream makes this cheesecake ultra-creamy.
• Easy Yet Impressive – While it looks like a bakery-level cheesecake, it’s simple to make at home!
• Perfect for Any Occasion – Whether it’s a birthday, holiday, or just a sweet craving, this cheesecake fits the bill.
• Caramel Drizzle for the Win! – A rich homemade caramel sauce adds the perfect finishing touch.

What You Need to Know Before You Start

Prep & Cook Time:

• Prep Time: 25 minutes
• Bake Time: 1 hour
• Cooling & Chilling Time: 6 hours (or overnight)
• Total Time: About 7 hours (including chilling)

Servings:

This cheesecake serves 12-14 slices, making it perfect for sharing!

Difficulty Level:

Intermediate. While it’s not too difficult, patience is key when baking and chilling the cheesecake.

Required Kitchen Tools

To make this Butterfinger Cheesecake, you’ll need:

• 9-inch springform pan – Essential for easy cheesecake removal.
• Food processor or rolling pin – To crush cookies for the crust.
• Electric mixer – A stand mixer or hand mixer works best.
• Mixing bowls – For preparing the crust and cheesecake filling.
• Spatula – For folding in Butterfinger pieces.
• Baking sheet – Used for a water bath to prevent cracks.
• Aluminum foil – To wrap the springform pan and avoid leaks.

Ingredients for Butterfinger Cheesecake

Here’s everything you’ll need to make this indulgent cheesecake:

For the Crust:

• 30 fudge-filled sandwich cookies (such as Oreos), crushed into fine crumbs (about 2 ½ cups / 265g)
• 5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 32 ounces (904g) cream cheese, softened
• 1 cup (180ml) heavy cream, room temperature
• 1 ⅓ cups (267g) granulated sugar
• 1 tablespoon vanilla extract
• 4 large eggs, room temperature and lightly beaten
• 1 ½ cups (about 6 Butterfinger bars), coarsely chopped

For the Topping:

• 1 Butterfinger candy bar, coarsely chopped
• ½ cup homemade caramel sauce (or store-bought)

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the crushed cookies with melted butter. Stir until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack it down evenly.
4. Bake for 10 minutes, then remove from the oven and let it cool slightly while preparing the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
2. Add the sugar and vanilla extract, and beat until fully combined.
3. On low speed, mix in the eggs one at a time, being careful not to overmix (overmixing adds air, which can cause cracks).
4. Gently fold in the heavy cream until incorporated.
5. Add the chopped Butterfinger pieces and fold them in with a spatula.

3. Bake the Cheesecake

1. Wrap the pan: To prevent leaks, wrap the bottom of the springform pan tightly with two layers of aluminum foil. This protects it from water while baking.
2. Prepare a water bath: Fill a large baking dish with about 1 inch of hot water and place it on the oven’s bottom rack. The steam helps create a smooth, crack-free cheesecake.
3. Pour the batter: Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
4. Bake: Place the springform pan on the middle oven rack and bake at 325°F (163°C) for 60–70 minutes. The edges should be set while the center still has a slight jiggle.
5. Turn off the oven: Crack the oven door open slightly and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.

4. Chill the Cheesecake

1. Once cooled to room temperature, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight.
2. When ready to serve, carefully run a knife around the edges before releasing the springform pan.

5. Add the Toppings

1. Drizzle warm caramel sauce over the cheesecake.
2. Sprinkle the chopped Butterfinger bar on top for extra crunch.
3. For a final touch, add an extra drizzle of caramel if desired!

Serving Suggestions

This cheesecake is rich, creamy, and packed with crunch, making it perfect for special occasions or casual desserts. Here are some fun ways to serve it:

• With extra caramel drizzle – Because more caramel is always a good idea!
• With whipped cream – A dollop of whipped cream balances the richness.
• With chocolate sauce – For an extra decadent twist, drizzle melted chocolate on top.
• With vanilla ice cream – The creamy contrast makes each bite even more indulgent.
• With crushed Butterfinger crumbs on the plate – Adds an elegant touch for presentation.

Storage & Meal Prep Tips

Refrigeration:

• Store leftover cheesecake covered in the refrigerator for up to 5 days.
• Keep it in an airtight container to maintain freshness.

Freezing Instructions:

• Wrap individual slices in plastic wrap and aluminum foil and freeze for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Make-Ahead Tips:

• You can make the cheesecake 1-2 days in advance and keep it refrigerated until ready to serve.
• Add caramel and Butterfinger topping just before serving for the best texture.

Variations & Customizations

Want to switch things up? Here are some delicious variations:

• Peanut Butter Lover’s Cheesecake – Add ½ cup peanut butter to the cheesecake batter for a peanut butter twist!
• Chocolate Butterfinger Cheesecake – Swap out half the cream cheese for melted semi-sweet chocolate to create a chocolatey version.
• No-Bake Butterfinger Cheesecake – Skip baking! Use a no-bake cheesecake filling with whipped cream and cream cheese instead.
• Mini Cheesecakes – Divide the mixture into cupcake liners and bake in a muffin tin for individual servings.
• Extra Crunchy Topping – Add crushed pretzels or salted peanuts on top for a salty-sweet contrast.

Tips & Tricks for Success

• Use room temperature ingredients – This ensures a smooth, lump-free batter.
• Don’t overmix the eggs – Mixing too much can incorporate excess air, leading to cracks.
• Bake in a water bath – This helps keep the cheesecake moist and prevents cracks.
• Cool gradually – Sudden temperature changes can cause sinking or cracking. Let it cool in the oven first.
• Chill overnight for best flavor – The cheesecake tastes even better after a full night in the fridge!

Nutrition Information (Per Slice, Approximate)

Nutrient	Amount
Calories	480
Carbs	45g
Protein	7g
Fat	30g
Sugar	32g
Sodium	290mg

(Note: Nutrition may vary depending on exact ingredients used.)

FAQs About Butterfinger Cheesecake

Can I use a graham cracker crust instead of Oreos?

Yes! You can substitute 1 ½ cups crushed graham crackers mixed with ¼ cup melted butter for a more classic crust.

How do I prevent cracks in my cheesecake?

• Use a water bath to keep the cheesecake moist.
• Avoid overmixing the eggs.
• Cool gradually in the oven before refrigerating.

Can I use a store-bought caramel sauce?

Absolutely! But if you want homemade caramel, it’s easy to make using butter, brown sugar, and heavy cream.

Can I make this cheesecake gluten-free?

Yes! Use gluten-free sandwich cookies for the crust, and ensure your Butterfinger bars are gluten-free (some versions contain gluten).

How long does Butterfinger Cheesecake last?

• Refrigerated: Up to 5 days
• Frozen: Up to 3 months

Conclusion

This Butterfinger Cheesecake With Caramel Drizzle is the perfect combination of creamy, crunchy, and sweet! The rich peanut-buttery Butterfinger pieces, silky smooth cheesecake, and indulgent caramel drizzle make it a dessert that everyone will rave about. Whether for birthdays, holidays, or a weekend treat, this cheesecake is always a hit!

Now it’s time to grab a fork and enjoy every bite!