Best 7 Butterfinger Cheesecake Recipes

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Butterfinger cheesecake is a delicious and decadent dessert that is perfect for any occasion. This creamy, rich cheesecake is made with a graham cracker crust and topped with Butterfinger candy pieces. It is sure to be a hit with your family and friends! With so many different recipes available, it can be difficult to know where to start. This article will provide you with a comprehensive guide to help you find the best Butterfinger cheesecake recipe for your needs. We will discuss the different types of ingredients that you can use, as well as the different steps involved in making the cheesecake. By the end of this article, you will be able to create a delicious and memorable Butterfinger cheesecake that everyone will love.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERFINGER CHEESECAKE



Butterfinger Cheesecake image

I am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy bars, I knew it was for me. Our pastor's wife asked me to share this recipe so she could make it to impress her family back home. She couldn't believe something so elegant-looking was so easy to prepare. -Melissa Pirtle, Fresno, California

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 11

2 cups chocolate wafer crumbs (about 35 wafers)
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
5 large eggs, lightly beaten
3 Butterfinger candy bars (2.1 ounces each), frozen and chopped
TOPPING:
1 Butterfinger candy bar (2.1 ounces), frozen and chopped
2 tablespoons butterscotch ice cream topping

Steps:

  • In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.

Nutrition Facts : Calories 667 calories, Fat 44g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 509mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 11g protein.

BUTTERFINGER® NO-BAKE CHEESECAKE



Butterfinger® No-Bake Cheesecake image

My husband wanted a Butterfinger® cheesecake so I decided to try to mix something up and see what happens. It was quite tasty if I must add... Garnish with crushed Butterfinger® bars.

Provided by Miami Nell

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 4h27m

Yield 8

Number Of Ingredients 8

1 cup chocolate wafers (such as Oreo®), filling discarded
2 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®)
¼ cup melted butter, or more to taste
11 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
⅓ cup lemon juice
2 teaspoons vanilla extract
½ cup crushed chocolate-covered crispy peanut butter candy (such as Butterfinger®)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
  • Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
  • Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
  • Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
  • Refrigerate cheesecake until set, at least 4 hours but preferably overnight.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 57.6 g, Cholesterol 75.1 mg, Fat 30.5 g, Fiber 1 g, Protein 9.2 g, SaturatedFat 17.9 g, Sodium 359.2 mg, Sugar 43.1 g

BUTTERFINGER® CHEESECAKE



Butterfinger® Cheesecake image

Easy-to-make cheesecake!

Provided by hazdude0861

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h10m

Yield 8

Number Of Ingredients 4

2 (8 ounce) containers extra creamy whipped topping (such as Cool Whip®)
1 ½ (8 ounce) packages cream cheese, at room temperature
10 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed
1 (9 inch) prepared graham cracker crust

Steps:

  • Mix 1 1/2 containers whipped topping and cream cheese together in a bowl; fold in crushed candy. Pour mixture into the graham cracker crust. Spread remaining whipped topping over the top.
  • Chill cheesecake in the refrigerator until set, at least 2 hours.

Nutrition Facts : Calories 796.8 calories, Carbohydrate 85.1 g, Cholesterol 46.2 mg, Fat 49.5 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 30.1 g, Sodium 498.2 mg, Sugar 55.4 g

BUTTERFINGER CHEESECAKE



Butterfinger Cheesecake image

Provided by Food Network

Categories     dessert

Time 9h20m

Yield 1 cake

Number Of Ingredients 6

1 pound cream cheese
1 cup powdered sugar
1/4 cup sour cream
3 eggs
1/4 cup caramel
1/4 cup chocolate covered peanut butter bars, coarsely chopped (recommended: Butterfinger)

Steps:

  • Preheat oven to 300 degrees F.
  • Mix the cream cheese, powdered sugar and sour cream together until smooth. Add eggs, 1 at a time, and mix until smooth in texture, with no lumps. Add the caramel and peanut butter bar pieces and mix well. Pour mixture into desired cake pan that has been sprayed with vegetable oil. Bake in the oven in a water bath for approximately 1 hour, until internal temperature of the cheesecake is 170 degrees F. Cool overnight. Decorate with caramel and peanut butter bar pieces.

BUTTERFINGER CANDY BAR CHEESECAKE



Butterfinger Candy Bar Cheesecake image

I found this recipe in a cookbook that is a few years old. I decided to try it out for an auction we were having to raise money for our trip to Utah. It turned out fantastic, and it sold for $60, if I remember correctly.

Provided by zoegirl21

Categories     Cheesecake

Time 1h50m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 10

2 cups chocolate wafer crumbs, about 35 (I used chocolate creme sandwich cookies, like Oreos, and took out the fluffy filling) or 36 wafers (I used chocolate creme sandwich cookies, like Oreos, and took out the fluffy filling)
1/3 cup butter, melted
4 (8 ounce) packages cream cheese, softened (I don't know if using the less fat varieties will change how the cheesecake turns out)
1 cup sugar
3 tablespoons heavy whipping cream
1 1/2 teaspoons vanilla extract
5 eggs, lightly beaten
3 (2 1/8 ounce) butterfinger candy bars, frozen and chopped (2.1 oz each)
1 (2 1/8 ounce) butterfinger candy bars, frozen and chopped (2.1 oz)
2 tablespoons butterscotch sundae sauce (Caramel topping would be fine, too. That's what I used)

Steps:

  • Crust:.
  • In a small bowl, combine the crumbs and melted butter.
  • Press into the bottom and 1 1/2" up the sides of a greased 9" springform pan, and then, set aside.
  • Filling:.
  • In a large mixing bowl, beat the softened cream cheese and sugar until it is smooth and fluffy.
  • Beat in the cream and vanilla.
  • Add the eggs (They should already be lightly beaten); beat on a low speed until they are just combined.
  • Stir in the chopped candy bar pieces.
  • Pour into the crust.
  • Place the pan on a baking sheet (preferably one with sides).
  • Bake at 325 degrees until the center is almost set, about 60-70 minutes. The top should look golden brown, but make sure it isn't getting burnt. If it is, turn down the oven a little bit.
  • Cool it on a wire rack for ten minutes.
  • Carefully run a knife around the edges to loosen. Make sure the knife is getting behind the crust and not cutting it off the cheesecake.
  • Cool the cheesecake at room temperature for another hour.
  • Put it in the refrigerator, and leave it there overnight.
  • The next day, remove the sides of the pan from the cheesecake.
  • Sprinkle the chopped candy bar pieces on top of the cake, and then drizzle with butterscotch or caramel topping.
  • Refrigerate the leftovers.

BUTTERFINGER CHEESECAKE



Butterfinger Cheesecake image

I found this one on razzledazzlerecipes.com my nephew asked me to make him a Butterfinger cheesecake for his 18th birthday and I was surprised to find no posted recipes here on zaar. Anyway this is what I turned up. Hope he likes it. Caution cheesecakes need about 8-10 hours to refrigeration so it's best to make the day before.

Provided by PeytonandKaylansMama

Categories     Cheesecake

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/2 cups chocolate graham cracker crumbs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/8 cup golden brown sugar
3 (8 ounce) packages cream cheese, softened to room temperature
2 tablespoons vanilla
1 cup sugar, sifted
1 cup sour cream
4 large eggs
1 3/4 cups crushed butterfinger candy bars (divided)
5 ounces semisweet chocolate
5 ounces heavy cream (or a bit less)

Steps:

  • Preheat oven to 350°F
  • Butter 9 inch springform pan. Blend crumbs, brown sugar, butter and vanilla until moist. Press into bottom and 2 inches up sides of pan.
  • For Filling, beat cream cheese, sugar, and 2 Tablespoons vanilla in large bowl until well blended. Beat in sour cream. Add eggs 1 at a time beating after each addition. Add 1 1/2 cups crushed Butterfingers. Pour into pan. Bake about an hour or until golden on top, cracked on edges and set a little in center. Transfer to cooling rack. Cool completely.
  • Meanwhile, coarsely chop chocolate and place in medium bowl. Heat cream until it begins to boil. Pour cream over chocolate let sit 1 minute and stir until smooth.
  • Take 1/3 chocolate mix and put in Ziploc bag. Set aside. Put remaining chocolate in fridge for about 10 minutes to thicken. Remove and spread over cake. Then sprinkle remaining Butterfingers over glaze. Finally drizzle remaining chocolate from bag over the top. Refrigerate over night.

Nutrition Facts : Calories 614.6, Fat 46.8, SaturatedFat 28.3, Cholesterol 173.6, Sodium 264.8, Carbohydrate 43.2, Fiber 2.4, Sugar 32.1, Protein 10.3

BUTTERFINGER COOKIE DOUGH CHEESECAKE BARS RECIPE - (4.5/5)



Butterfinger Cookie Dough Cheesecake Bars Recipe - (4.5/5) image

Provided by á-15311

Number Of Ingredients 13

CHOCOLATE CHIP COOKIE LAYER:
1/2 cup butter, melted
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
3/4 cup flour plus 2 tablespoons
1 cup mini chocolate chips plus 1/2 cup for top
5 Butterfinger bars, king size
CHEESECAKE LAYER:
8 ounces cream cheese, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla

Steps:

  • To make chocolate chip cookie layer: Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine. Add in flour and fold to combine. Fold in mini chocolate chip and fold to combine. Pour mixture into pan; set aside. To make cheesecake: Add all ingredients in a bowl and beat until blended. Set aside. Assembly: Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough and sprinkle on top of cheesecake layer. Sprinkle chocolate chips all over top. Transfer pan to oven and bake for about 30 to 40 minutes at 375°F. Remove from oven set on wire rack to cool.

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the cheesecake will taste. Use real butter, cream cheese, and chocolate for the best flavor.
  • Make sure the cream cheese is softened: This will help it mix smoothly with the other ingredients. If the cream cheese is too cold, it will be difficult to mix and the cheesecake may be lumpy.
  • Don't overbeat the cheesecake mixture: Overbeating the mixture can cause the cheesecake to be dense and crumbly. Mix the ingredients until they are just combined.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water.
  • Let the cheesecake cool completely before serving: This will help the cheesecake to set properly. Chill the cheesecake for at least 4 hours, or overnight, before serving.

Conclusion:

This Butterfinger Cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, chocolate ganache topping, and Butterfinger candy pieces, this cheesecake is sure to be a hit. Follow the tips above to make sure your cheesecake turns out perfect every time. Enjoy!

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