Best Butterfinger Cheesecake
According to my husband, you will get drunk on deliciousness when you taste this cheesecake!
Ingredients
The Crust
- 2 ½ cups Oreo crumbs
- ½ cup butter, melted
The Filling
- 3 8-ounce packages cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 4 large eggs
- ½ tsp Kosher salt
- 1 ½ cup Butterfinger candy bars, crushed (about 3 candy bars)
- 1 tbsp vanilla extract
Whipped Cream
- 1 ¼ cup heavy whipping cream, very cold
- ½ cup powdered sugar
- ½ tsp cream of tartar
Butterscotch Sauce
- ½ stick butter
- ½ cup brown sugar
- 1 tsp Kosher salt
- ½ cup heavy cream
- 1 tsp bourbon
- 1 tsp vanilla extract
For Topping
- 1 Butterfinger candy bar, chopped
Instructions
For the Crust
- Preheat oven to 325°F.
- Prepare a 10-inch springform pan with nonstick baking spray and place parchment paper in the bottom of the pan. Wrap foil around the outside of the pan. This will keep the water bath from seeping into the pan.
- In a medium bowl, combine the crust ingredients and mix well. Using the bottom of a measuring cup, press the mixture into the bottom and up the sides of the pan. Set aside.
For the Filling
- In a large bowl, mix cream cheese, sugar, and sour cream and mix on low speed. Do not overmix.
- Add the eggs one at a time, mixing slowly and scraping the sides after each additional egg. Once the eggs are incorporated, add the salt, 1 ½ cups crushed Butterfinger candy bar, and vanilla. Mix until incorporated, being careful not to add too much air to the mixture. Pour batter into prepared pan and spread evenly.
- Place pan covered in aluminum foil inside a roasting pan. Fill roasting pan with water until the water is halfway up the sides of the springform pan.
- Bake for 1 hour and 30 minutes and then turn off the oven and leave the cheesecake inside for about 45 minutes, or until a toothpick comes out clean.
- Remove cheesecake from oven. Then remove the springform pan from the roasting pan and place pan on a cooling rack. Allow the cheesecake to come to room temperature, then refrigerate for 5 hours or overnight.
For the Whipped Cream
- In a stand mixer, add heavy whipping cream, powdered sugar, and cream of tartar and mix on high speed until stiff peaks form. Refrigerate if not using right away.
For the Butterscotch Sauce
- In a medium saucepan, melt butter over medium heat. Add brown sugar, salt, and cream and stir with a rubber spatula. Once blended, bring mixture to a boil. Allow to boil for 4 minutes, then remove mixture from the heat. Stir in bourbon and vanilla. Pour sauce into a container and bring to room temperature. I store mine in a squeeze bottle, but for easier access, you can pour the butterscotch into a mason jar.
For Assembly
- Remove cheesecake from refrigerator. Run a knife around the cake to loosen the sides. Remove the cheesecake from the pan onto a serving plate.
- Drizzle lines vertically across the top of the cheesecake. Turn the cake 45° and drizzle vertical lines across the top of the cake, making a “plaid-looking” design.
- Add whipped cream to a pastry bag with a star tip and pipe the whipped cream around the edges of the cheesecake.
- Crumble remaining Butterfinger and disperse evenly around the edges of the cheesecake but inside the whipped cream border.
- Store the cheesecake in the refrigerator until it is time to serve it.
Notes
Note: For easier assembly, pipe whipped cream around the outer edges of the cheesecake, and then top the center of the cheesecake with the chopped Butterfinger candy. If you cooled your butterscotch in a mason jar, dip a spoon into the butterscotch and just before serving, drizzle butterscotch sauce over the entire cheesecake.
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