Butterfinger Caramel Cheesecake – Ultimate Indulgence

• 32 oz (≈ 900 g) cream cheese, softened (best quality full‑fat)

• ¾ cup (≈ 180 ml) heavy cream or sour cream

• 1⅓ cups (≈ 267 g) granulated sugar

• 1 Tbsp vanilla extract

• 4 large eggs, room‑temperature, lightly beaten

• 3 standard Butterfinger candy bars, coarsely chopped

Caramel Topping & Candy Crunch

• ~½ cup (≈ 120 ml) caramel sauce (store‑bought or homemade)

• 1 ­standard Butterfinger bar, chopped for garnish

• Optional: chocolate sauce drizzle or chopped toasted nuts

Instructions

Step 1: Pre‑heat & prepare pan

Pre‑heat oven to 350 °F (≈ 175 °C) if you’re doing the traditional bake version (or use a lower temp if water bath). Line a 9‑inch springform pan (or 9×13‑inch baking pan for bars) with parchment and wrap the outside of springform with foil if using water‑bath.

Step 2: Make crust

In a bowl, combine cookie crumbs, melted butter and sugar. Press this mixture firmly into the bottom (and slightly up the sides if using springform) of the pan. Pre‑bake for ~10 minutes if you like a firmer crust, then allow to cool slightly.

Step 3: Make cheesecake filling & fold in candy

In a large mixing bowl or stand mixer, beat softened cream cheese until smooth. Gradually add heavy cream and sugar until well combined. Add vanilla. Beat in eggs one at a time, mixing on low speed and stopping as soon as each is incorporated. Fold in chopped Butterfinger candy bars with a spatula. Then pour the batter over the crust and smooth the top.

Step 4: Bake/chill & set

If baking: Reduce oven to ~300 °F (≈ 150 °C). Place cheesecake pan in a roasting pan filled with hot water halfway up sides (water‑bath method) for best result. Bake about 55‑65 minutes until edges are set but centre slightly jiggles. Turn off oven, crack door open and let cheesecake sit inside ~1 hour. Then refrigerate at least 4 hours, preferably overnight.
If making bars: Bake at ~325 °F for ~35‑40 minutes or until just set. Then chill thoroughly.

Step 5: Add caramel, top with candy & serve

Once fully chilled and set, remove from pan. Drizzle caramel sauce generously over top, allowing some to drip the sides. Sprinkle the chopped Butterfinger garnish (and optional nuts or chocolate drizzle). Slice cleanly—use a hot knife wiped between cuts for best presentation.

Tips for Success

• Let ingredients (cream cheese, eggs) reach room temperature—this helps a smooth batter and prevents lumps.

• Don’t over‑mix once eggs are added—too much air = cracks.

• Chilling thoroughly helps clean slices and allows candy pieces to set into the filling instead of sinking.

• To keep candy crunchy: for storage use an airtight container; avoid humid environments and serve soon after removing from fridge.

• For bars, line the pan with parchment overhang to lift the entire dessert out easily for clean cutting.

Variations

• Bar version: Use a 9×13‑inch pan for easier slicing and sharing (see bar‑style images).

• Gluten‑free: Use gluten‑free cookies for crust and ensure candy used is GF.

• No‑bake version: Use a no‑bake cheesecake base (gelatin or whipped cream setting) for a simpler finish. Chill for 6+ hours.

• Candy swap: If you’re out of Butterfinger bars, try crushed toffee bars, Snickers, Heath bars or peanut‑butter cups for different flavour profiles.

• Extra caramel effect: Swirl caramel into the cheesecake layer before baking for pockets of gooey caramel.

Ingredient Substitutions

• Cookie crust → graham crackers or digestive biscuit crumbs.

• Heavy cream → sour cream can be used for tangier flavour.

• Butterfinger candy → any crunchy chocolate‑toffee candy.

• Caramel sauce → homemade (melt butter + brown sugar + cream) or store‑bought; for vegan use coconut‑caramel.

Storage & Serving Suggestions

Store leftovers in fridge (covered) up to ~4 days. Candy may soften slightly over time but will still taste great. For freezing bars: wrap slices individually then freeze up to 2 months; thaw in fridge overnight before serving. Serve chilled. Pair with coffee, vanilla ice cream or fresh berries to cut through richness.

What to Serve With This Cheesecake

• A dollop of whipped cream or vanilla bean ice cream.

• Fresh berries (strawberries, raspberries) to add brightness.

• Espresso or cold brew coffee to contrast the sweetness.

• A glass of dessert wine or fortified wine (e.g., port) if you’re going gourmet.

Nutrition Facts (approximate per slice—1/12 of round or 1 bar)

~ 450‑500 calories • ~32 g fat • ~35 g carbs • ~8 g protein. (Will vary based on specific brands and portion size.)

FAQs

Q: Can I make this ahead?
A: Yes—because the cheesecake benefits from chilling, it’s ideal to make a day ahead. Add caramel and candy garnish before serving.
Q: My candy sunk into the batter—what happened?
A: If the batter was too thin or candy too heavy, it can sink. Chill the crust first, evenly distribute candy, and set slightly before pouring batter next time.
Q: Can I skip the water bath?
A: You can, but a water bath helps avoid cracks and ensures even baking—particularly for full‑size cheesecakes. Bars are more forgiving.
Q: How do I get clean slices?
A: Chill thoroughly, use a sharp knife dipped in hot water and wiped dry between cuts, and clean crumbs off knife before the next slice.

 Related Recipes

• Classic Oreo Cheesecake

• Caramel Apple Éclair Cake

• Butterfinger Caramel Cheesecake Bars (bar‑style version)

Conclusion

If you want an indulgent dessert that hits texture, flavour, and wow‑factor all at once, this butterfinger caramel cheesecake is your answer. Crunchy candy pieces, smooth cheesecake, deep caramel drizzle—it’s a masterpiece you’ll want to make again and again. Plan ahead, chill well, and get ready for dessert applause.