Peanut Butter Butterfinger Cheesecake Recipe

Craving a dessert that combines the creamy richness of cheesecake with the nutty goodness of peanut butter and the sweet crunch of Butterfinger candy bars? Then you’ve come to the right place! This Peanut Butter Butterfinger Cheesecake recipe will leave your taste buds in awe with every single bite. Whether you’re hosting a party, preparing a family dinner, or just treating yourself to something sweet, this dessert will be the star of the show. Keep reading to find out how to create this indulgent masterpiece!

What is Peanut Butter Butterfinger Cheesecake?

Peanut Butter Butterfinger Cheesecake is a delicious, decadent dessert that combines the classic flavors of cheesecake with the creamy, nutty taste of peanut butter and the crunch of Butterfinger candy bars. This recipe blends a buttery graham cracker crust with a rich peanut butter cheesecake filling, topped with a crushed Butterfinger candy layer that adds an extra layer of texture and sweetness. The dessert is as easy to prepare as it is delicious, making it perfect for cheesecake enthusiasts and anyone who loves peanut butter desserts.

Ingredients List for Peanut Butter Butterfinger Cheesecake

To make this delicious cheesecake, you'll need a collection of high-quality ingredients. Each component adds its own texture and flavor to the dish, ensuring a perfect blend of creamy, crunchy, and sweet in every bite. Here's what you'll need:

For the Crust:

• 2 cups graham cracker crumbs (about 14 full graham crackers)
• ½ cup melted butter
• 2 tablespoons granulated sugar

For the Peanut Butter Cheesecake Filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• ½ cup sour cream
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 tablespoon all-purpose flour (optional for thickening)

For the Butterfinger Topping:

• 5-6 Butterfinger candy bars, crushed
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Substitutions and Variations

One of the best things about this recipe is how versatile it is! Whether you have dietary restrictions or just want to switch things up, there are plenty of ways to modify this Peanut Butter Butterfinger Cheesecake recipe. Here are a few popular substitutions and variations you can try:

• Crust Substitution: If you prefer, swap out the graham cracker crust for a chocolate cookie crust made from crushed Oreo cookies and melted butter. This adds a richer, chocolatey base to your cheesecake.
• Butterfinger Variation: Don’t have Butterfinger bars on hand? No worries! You can substitute Butterfingers with other chocolate-covered toffee candies like Heath bars or Snickers for a slightly different flavor and crunch.
• Gluten-Free Option: For a gluten-free version, use gluten-free graham crackers or cookies for the crust. Ensure all other ingredients, such as the candy bars, are also gluten-free.
• Lower-Sugar Alternative: Cut back on sugar by using a sugar-free sweetener in the cheesecake filling and topping. You can also use sugar-free candy bars if you're watching your sugar intake.

Step-by-Step Cooking Instructions

Creating a Peanut Butter Butterfinger Cheesecake requires a bit of time and patience, but the steps are fairly straightforward. Follow this guide carefully to ensure your cheesecake turns out creamy, crunchy, and oh-so-delicious.

1. Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
• Press the mixture into the bottom of a 9-inch springform pan, making sure it's evenly spread and pressed firmly. Use the back of a spoon or the bottom of a glass to compact the crust.
• Bake for 8-10 minutes until lightly golden, then remove from the oven and allow to cool while you prepare the filling.

2. Make the Peanut Butter Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
• Add in the peanut butter and sugar, and beat until fully combined and smooth.
• Mix in the sour cream and vanilla extract, then add the eggs one at a time, beating after each addition until just combined. Do not overmix.
• If your mixture seems too thin, you can add a tablespoon of flour to help thicken it.

3. Bake the Cheesecake:

• Pour the peanut butter cheesecake filling into the cooled graham cracker crust.
• Place the springform pan into a large roasting pan and pour hot water into the roasting pan to create a water bath (this helps the cheesecake bake evenly and prevents cracking).
• Bake at 325°F (163°C) for 60-70 minutes or until the center is set but still slightly jiggly. If the edges are firm and the center has a slight wobble, your cheesecake is done.
• Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about an hour.
• Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

4. Prepare the Butterfinger Topping:

• While the cheesecake cools, crush the Butterfinger candy bars into small pieces using a rolling pin or food processor.
• In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Fold in half of the crushed Butterfinger pieces into the whipped cream mixture.

5. Assemble the Cheesecake:

• Once the cheesecake is fully cooled, spread the Butterfinger whipped cream topping over the top of the cheesecake in an even layer.
• Sprinkle the remaining crushed Butterfinger pieces on top for a final touch of crunch and flavor.

How to Cook Peanut Butter Butterfinger Cheesecake: A Step-by-Step Guide

Cooking a Peanut Butter Butterfinger Cheesecake isn’t difficult if you follow each step carefully. Here’s a quick breakdown of the key steps for a successful cheesecake:

• Preheat and Prep: Make sure to preheat the oven and prepare the crust before working on the filling. A well-baked crust sets the foundation for the cheesecake.
• Mixing: Don’t rush the mixing process, but also avoid overmixing the cheesecake filling. Overbeating can cause cracks during baking.
• Water Bath: The water bath (or bain-marie) ensures even cooking and prevents cracking.
• Cooling: Cooling the cheesecake in the oven, then refrigerating it, helps set the structure properly.

Common Mistakes to Avoid

• Overmixing the Batter: Overmixing the cheesecake batter introduces air, which can cause cracks during baking. Be sure to beat ingredients just until combined.
• Skipping the Water Bath: The water bath helps the cheesecake cook evenly and prevents the dreaded cracks on the surface. Don’t skip it!
• Not Cooling Gradually: Taking the cheesecake out of the oven too quickly can cause the top to crack. Let it cool slowly for best results.

Serving and Presentation Tips

A cheesecake as decadent as this deserves to be served in style. Here’s how to serve and present your Peanut Butter Butterfinger Cheesecake for the ultimate wow factor:

How to Serve Peanut Butter Butterfinger Cheesecake:

• Serve chilled, slicing with a hot knife for clean edges.
• Top with extra whipped cream and a drizzle of melted peanut butter or chocolate for added flair.

Presentation Ideas for Peanut Butter Butterfinger Cheesecake:

• Mini Cheesecakes: Use a muffin tin to create individual cheesecakes. Top each with whipped cream and a Butterfinger piece for a fancy touch.
• Layered Cheesecake: Create a layered look by swirling melted chocolate or peanut butter into the top before adding the whipped topping.

Peanut Butter Butterfinger Cheesecake Recipe Tips

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps everything blend smoothly.
• Prevent Cracks: Besides using a water bath, avoid opening the oven door during baking, which can cause temperature fluctuations and lead to cracking.

Frequently Asked Questions (FAQs)

Q: Can I freeze Peanut Butter Butterfinger Cheesecake?
A: Yes! You can freeze this cheesecake by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator before serving.

Q: Can I use crunchy peanut butter instead of creamy?
A: Absolutely! Crunchy peanut butter adds an extra texture to the filling, which some people enjoy.

Q: How long will this cheesecake last in the refrigerator?
A: Stored properly in an airtight container, your cheesecake will last for up to 5 days in the fridge.

Q: Can I make this cheesecake without a water bath?
A: Yes, but the water bath helps prevent cracks. If you skip it, be extra careful not to overbake the cheesecake.

Conclusion

This Peanut Butter Butterfinger Cheesecake is the ultimate dessert for peanut butter lovers and cheesecake enthusiasts alike. With its creamy filling, rich peanut butter flavor, and crunchy Butterfinger topping, it’s sure to impress at any gathering. Follow the step-by-step instructions and you’ll be rewarded with a show-stopping dessert that’s as beautiful as it is delicious. Whether you're making it for a special occasion or just to satisfy a craving, this cheesecake is a guaranteed crowd-pleaser!

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