Peanut Butter Butterfinger Cheesecake

⏱ 150 mins 🍽 serves 12 🌶 american 🏷 Dessert

This decadent American cheesecake features a creamy peanut butter filling studded with crushed Butterfinger candy bars, all nestled in an Oreo cookie crust. A final drizzle of melted peanut butter and more candy pieces provide the finishing touch. The dessert requires chilling for at least 6 hours, making it an ideal make-ahead treat for gatherings. It yields 12 generous slices of pure indulgence.

Peanut Butter Butterfinger Cheesecake

Ingredients

  • 22 regular Oreo cookies (not Double-Stuf)
  • 5 Tablespoons (71g) unsalted butter, melted
  • 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
  • 1/2 cup (125g) creamy peanut butter*
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 12 fun-size or 5 regular-size Butterfinger candy bars, chopped
  • optional: 1/4 cup melted peanut butter for drizzling

Method

  1. Position your oven rack in the lower third and heat the oven to 350°F (177°C). Prepare a 9-inch springform pan by lightly coating it with nonstick spray.
  2. Process the 22 Oreo cookies in a food processor to create fine crumbs, yielding about 2 cups. Mix these crumbs with 5 Tablespoons of melted butter in a bowl. Press the mixture firmly into the base and sides of your pan. Securely wrap foil around the pan's exterior to guard against leaks.
  3. Bake the prepared crust for 10 minutes. Let it cool slightly while you make the filling, keeping the oven switched on.
  4. In a large bowl, use a mixer with a paddle to beat 24 ounces of cream cheese with 1 cup of sugar for about 3 minutes until creamy. Incorporate 3/4 cup of sour cream, 1/2 cup of peanut butter, and 2 teaspoons of vanilla. On a low setting, add 3 eggs one by one, mixing just until combined after each. Gently fold in roughly three-quarters of your chopped Butterfinger bars using a spatula, saving the remainder for garnish.
  5. Bring a kettle or pot of water to a boil. With the foil still wrapped around the springform pan, set it inside a large roasting pan. Pour the cheesecake batter over the crust and smooth the top. Carefully add about 1 inch of hot water to the roasting pan before placing it in the oven.
  6. Bake the cheesecake for 50-60 minutes until the centre is nearly set. Switch off the oven, crack the door open, and leave the cake inside for 1 hour. Afterwards, let it cool fully on the counter before refrigerating for a minimum of 6 hours or, preferably, overnight.
  7. To serve, release the springform pan's collar. Decorate the top of the cheesecake with the reserved Butterfinger pieces and a drizzle of 1/4 cup melted peanut butter if desired. Slice the chilled dessert and enjoy. Keep any leftovers covered in the fridge for up to 4 days.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryDessert
Cuisineamerican
AuthorSally