Butterfinger Cheesecake with Caramel Drizzle

Butterfinger Cheesecake with Caramel Drizzle is a decadent dessert that combines the creamy richness of classic cheesecake with the irresistible crunch of Butterfinger candy. Topped with a golden drizzle of caramel and nestled on a chocolate cookie crust, this dessert is bold, indulgent, and unforgettable—a dream for candy bar lovers and cheesecake fans alike.

Why You’ll Love This Recipe

This cheesecake is the perfect blend of textures and flavors. You get a crunchy chocolate crust, velvety cheesecake infused with chopped Butterfinger candy bars, and a smooth caramel drizzle to finish it all off. The combination of sweet, salty, and creamy makes this dessert a total showstopper at parties, potlucks, or holiday gatherings. It also stores well, making it great for making ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 2 ½ cups fudge-filled sandwich cookie crumbs (about 30 cookies)

• 3 tablespoons unsalted butter, melted

For the cheesecake filling:

• 32 ounces cream cheese, softened

• ¾ cup heavy cream, room temperature

• 1 ⅓ cups granulated sugar

• 1 tablespoon vanilla extract

• 4 large eggs, room temperature and lightly beaten

• 3 Butterfinger candy bars, coarsely chopped

For the topping:

• 1 Butterfinger candy bar, coarsely chopped

• ½ cup caramel sauce (store-bought or homemade)

Directions

1. Prepare the crust:

   • Preheat oven to 350°F. Adjust rack to the lower third of the oven.

   • Wrap the bottom and sides of a 9-inch springform pan tightly with aluminum foil.

   • Mix cookie crumbs with melted butter and press into the bottom and 2 inches up the sides of the pan.

   • Bake for 10 minutes, then remove and let cool. Reduce oven temperature to 300°F.

2. Make the cheesecake filling:

   • In a large mixing bowl, beat cream cheese until smooth.

   • Add heavy cream and granulated sugar; mix until well blended.

   • Beat in vanilla extract.

   • Stir in the beaten eggs gently with a spatula until just combined.

   • Fold in chopped Butterfinger candy bars.

3. Bake the cheesecake:

   • Pour the cheesecake batter into the crust.

   • Place the springform pan inside a large roasting pan.

   • Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan.

   • Bake for 1 hour, or until the edges are set and the center jiggles slightly.

   • Turn off the oven and leave the cheesecake in the water bath for 1 additional hour.

4. Cool and chill:

   • Remove cheesecake from the oven and water bath.

   • Run a knife around the edge to loosen from the pan. Let it cool completely at room temperature.

   • Cover and refrigerate for at least 4 hours or overnight.

5. Finish and serve:

   • Before serving, remove the sides of the pan.

   • Top with remaining chopped Butterfinger and drizzle with caramel sauce. Slice and serve chilled.

Servings and timing

This recipe makes 24 servings.
Prep time: 45 minutes
Cook time: 1 hour
Total time: 1 hour 45 minutes (plus chilling)

Variations

• Peanut butter twist: Add 1/4 cup creamy peanut butter to the cheesecake batter for an extra nutty flavor.

• Mini cheesecakes: Use a muffin tin lined with cupcake liners to make individual servings.

• Different crust: Use graham cracker or pretzel crust for a change in texture and flavor.

• Chocolate ganache topping: Replace caramel drizzle with a layer of chocolate ganache for a richer finish.

• Candy swaps: Try using other crushed candy bars like Snickers or Reese’s for a new twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
You can freeze the cheesecake (without the caramel drizzle) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
Avoid microwaving—serve chilled or bring to room temperature before enjoying.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day or two ahead. The flavor improves after chilling overnight.

Do I need a water bath for this recipe?

Yes, the water bath ensures even baking and helps prevent cracking.

Can I use a different candy bar?

Absolutely. Snickers, Twix, or Reese’s can all work well in place of Butterfinger.

What if I don’t have a springform pan?

A deep 9-inch round cake pan may work, but it will be harder to remove clean slices. Lining with parchment can help.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for a creamy, rich texture. Low-fat versions may result in a thinner filling.

How do I prevent cracks in my cheesecake?

Use a water bath, don’t overmix the batter, and avoid opening the oven door while baking.

Should I remove the foil before chilling?

Keep the foil on while the cheesecake cools at room temperature, then remove it before refrigeration.

Can I use store-bought caramel sauce?

Yes, store-bought caramel works perfectly for this topping. You can also use homemade if preferred.

What’s the best way to cut clean slices?

Use a sharp knife warmed in hot water and wiped clean between slices for smooth cuts.

Can I add a chocolate layer on top?

Yes, a thin layer of chocolate ganache before the caramel drizzle makes a delicious addition.

Conclusion

Butterfinger Cheesecake with Caramel Drizzle is a decadent dessert that combines classic cheesecake with the crunch and flavor of a favorite candy bar. With a chocolate cookie crust, creamy filling, and sweet topping, this dessert is sure to impress. Whether you’re celebrating a special occasion or just treating yourself, this cheesecake is a must-try indulgence.

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