Ingredients
- For the crust:
- 2 1/2 cups (265g) fudge-filled sandwich cookie crumbs (about 30 cookies)
- 3 tablespoons unsalted butter, melted
- For the cheesecake:
- 32 ounces (904g) cream cheese, softened
- 3/4 cup (180ml) heavy cream, room temperature
- 1 1/3 cups (267g) 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
- 1/2 cup (250g) caramel sauce, for drizzling
Instructions
- Preheat oven to 350ºF and adjust rack to the lower third. Wrap the outside bottom of a 9-inch springform pan with aluminum foil.
- In a bowl, mix cookie crumbs and melted butter. Press into the bottom and 2 inches up the sides of the springform pan.
- Bake crust for 10 minutes, then remove and let cool. Reduce oven temperature to 300ºF.
- In a large bowl, beat cream cheese until smooth. Add heavy cream and sugar, beat until well combined. Mix in vanilla.
- On low speed, mix in the eggs just until combined. Fold in chopped Butterfinger candy bars.
- Pour filling over the crust. Place springform pan inside a large roasting pan and add hot water until it reaches halfway up the sides of the pan.
- Bake for 1 hour or until edges are set and center is slightly jiggly. Turn off oven and leave cheesecake in the water bath for 1 more hour.
- Remove from oven and water bath. Run a knife around the edges and cool cheesecake completely in the pan. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, remove pan sides. Top with chopped Butterfinger and drizzle with caramel sauce. Slice and serve.
Notes
- Use room-temperature ingredients for a smooth batter.
- Do not overmix the eggs to avoid incorporating too much air.
- Cheesecake is best when chilled overnight for maximum flavor and texture.
- Use a water bath to prevent cracking and ensure even baking.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
