Butterfinger Caramel Crunch Cheesecake Recipe

Ingredients

Crust

• 1 1/2 cups crushed graham crackers
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

Cheesecake Filling

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup sour cream, room temperature
• 1/2 cup caramel sauce (store-bought or homemade)
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1 cup crushed Butterfinger candy bars, divided

Topping

• 1/4 cup caramel sauce for drizzling
• Extra crushed Butterfinger pieces for garnish

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Directions

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Stir until well combined.
3. Press the mixture into the bottom of the prepared pan to form an even crust.
4. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
2. Add the granulated sugar and brown sugar, and beat until fully incorporated.
3. Mix in the sour cream, caramel sauce, and vanilla extract until smooth.
4. Add the eggs one at a time, beating on low speed after each addition until just combined (don’t overmix).
5. Gently fold in half of the crushed Butterfinger candy.

Step 3: Assemble and Bake the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it out evenly.
2. Sprinkle the remaining crushed Butterfinger pieces on top of the filling.
3. Place the cheesecake pan in a larger roasting pan and fill the roasting pan with about an inch of hot water to create a water bath. This helps prevent cracking.
4. Bake for 1 hour or until the edges are set and the center is slightly jiggly.

Step 4: Cool and Chill

1. Turn off the oven, crack the door open, and let the cheesecake sit in the oven for another 30 minutes to gradually cool.
2. Remove from the oven, then chill the cheesecake in the refrigerator for at least 4 hours or overnight for best results.

Step 5: Add the Toppings

1. Before serving, drizzle the top of the cheesecake with caramel sauce and sprinkle with extra Butterfinger pieces for a delicious and eye-catching presentation.

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Tips and Tricks

• Use Room Temperature Ingredients: For a smoother filling, make sure your cream cheese, eggs, and sour cream are at room temperature.
• Prevent Cracking: The water bath method helps keep the cheesecake moist and crack-free, but you can also avoid overmixing the eggs to reduce air bubbles.
• Make Ahead: This cheesecake tastes even better the next day, so feel free to make it 1-2 days in advance.
• Freeze Leftovers: Wrap individual slices tightly in plastic wrap and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

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Storage

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the cheesecake (or individual slices) tightly in plastic wrap and aluminum foil, then place in a freezer-safe container for up to 2 months.

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