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Butterfinger Cheesecake with Caramel Drizzle

Baking Butterfinger Cheesecake with Caramel Drizzle
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Indulge in the ultimate dessert experience with this Butterfinger Cheesecake, featuring a rich, creamy filling loaded with chunks of Butterfinger candy bars and topped with a luscious caramel drizzle. The fudge-filled cookie crust adds a delightful crunch, making this cheesecake a heavenly treat for any occasion.

Ingredients

Scale

For the Crust:

  • 2 ½ cups (265 g) fudge-filled sandwich cookie crumbs (about 30 cookies)

  • 3 tablespoons unsalted butter, melted

For the Cheesecake:

  • 32 ounces (904 g) cream cheese, softened

  • ¾ cup (180 ml) heavy cream, room temperature

  • 1 ⅓ cups (267 g) 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

  • Homemade caramel sauce

Instructions

1. Prepare the Crust:

  • Preheat oven to 350°F (175°C). Adjust the oven rack to the lower third position.

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

  • Combine cookie crumbs and melted butter. Press mixture into the bottom and about 2 inches up the sides of the pan.

  • Bake for 10 minutes. Set aside to cool.

2. Make the Filling:

  • Reduce oven temperature to 300°F (150°C).

  • In a large mixing bowl, beat cream cheese until smooth using an electric mixer.

  • Gradually add heavy cream and sugar; mix until well combined.

  • Add vanilla extract; beat on low speed until smooth.

  • Gently stir in eggs using a silicone spatula. Fold in chopped Butterfinger candy bars.

  • Pour batter over crust in prepared pan.

3. Bake the Cheesecake:

  • Place cheesecake pan inside a roasting pan. Fill roasting pan with hot water halfway up the sides of cheesecake pan.

  • Bake for about 1 hour or until edges are set and center is slightly jiggly.

  • Turn off oven; leave cheesecake in water bath for another hour.

4. Cool and Chill:

  • Remove cheesecake from water bath. Run a small knife around outer edge to loosen it from pan.

  • Cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.

5. Add Toppings:

  • Before serving, remove sides of springform pan.

  • Top cheesecake with remaining chopped Butterfinger candy bar and drizzle with caramel sauce.

Notes

Serving Suggestions:

  • Serve with a dollop of whipped cream or additional chocolate drizzle for extra indulgence.

Pro Tips:

  • Ensure all ingredients are at room temperature for a smooth batter.

  • Avoid overmixing to prevent cracking.

Common Mistakes to Avoid:

  • Do not open the oven door frequently during baking; it can cause cracks.

Storage Instructions:

  • Refrigerate leftovers in an airtight container for up to 4 days.

  • To freeze, wrap cheesecake tightly in plastic wrap and aluminum foil; freeze for up to 3 months. Thaw overnight in refrigerator.

By following these steps, you’ll create a stunning Butterfinger Cheesecake that’s sure to impress your family and friends!

Find it online: https://cakeshungry.com/butterfinger-cheesecake-with-caramel-drizzle/