Butterfinger Caramel Crunch Cheesecake Recipe

Posted by My Name is Alice on



If you're searching for the ultimate dessert that combines creamy peanut butter, rich caramel, crunchy Butterfinger candy, and luscious chocolate, look no further. This Butterfinger Caramel Crunch Cheesecake is a showstopper, guaranteed to impress at any gathering. Layers of velvety peanut butter filling, homemade salted caramel, and a decadent chocolate topping all sit atop a buttery graham cracker crust, creating a dessert masterpiece that’s hard to resist.

Let’s dive into the recipe step by step to create this unforgettable cheesecake!

Ingredients

For the Graham Cracker Crust:

  • 2 cups graham cracker crumbs: Adds a sturdy, buttery base to support the rich cheesecake layers.
  • ½ cup unsalted butter, melted: Helps bind the crust together while adding rich flavor.

For the Peanut Butter Filling:

  • 1 cup creamy peanut butter: The star of the filling, providing a smooth, nutty flavor.
  • 1 cup powdered sugar: Sweetens the filling and balances the salty peanut butter.
  • 1 teaspoon vanilla extract: Enhances the depth of flavors.
  • 1 ½ cups crushed Butterfinger candy bars: Adds irresistible crunch and bursts of chocolate-peanut butter goodness.

For the Caramel Layer:

  • 1 cup granulated sugar: The base for creating that luscious, golden caramel.
  • ½ cup heavy cream: Adds richness and creaminess to the caramel.
  • ¼ cup unsalted butter: Provides silky smooth texture to the caramel sauce.
  • 1 teaspoon sea salt: Balances the sweetness with a touch of salty contrast.

For the Chocolate Topping:

  • 1 ½ cups semisweet chocolate chips: Forms a rich, glossy chocolate layer.
  • 1 tablespoon vegetable oil: Helps achieve a smooth, pourable chocolate topping.
  • ½ cup crushed Butterfinger candy bars: For a final crunchy garnish.

Instructions

Step 1: Prepare the Graham Cracker Crust

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated.
  3. Press the mixture firmly into the bottom of a springform pan, creating a compact, even crust.
  4. Bake the crust for 10 minutes. Remove and let it cool completely before adding the filling.

Step 2: Make the Peanut Butter Filling

  1. In a large bowl, cream together the creamy peanut butter, powdered sugar, and vanilla extract until smooth and fluffy.
  2. Gently fold in the crushed Butterfinger candy bars. This adds delicious, crunchy texture to the filling.
  3. Spread the peanut butter filling evenly over the cooled graham cracker crust, smoothing out the top with a spatula.

Step 3: Create the Caramel Layer

  1. In a medium saucepan over medium heat, add the granulated sugar and a splash of water. Do not stir—simply swirl the pan occasionally as the sugar begins to dissolve.
  2. Let the sugar caramelize until it turns a golden amber color. Be patient, as this step ensures perfect caramel flavor.
  3. Carefully remove the pan from heat and slowly whisk in the heavy cream. The mixture will bubble vigorously—this is normal.
  4. Whisk in the unsalted butter and sea salt until smooth and silky.
  5. Allow the caramel to cool slightly, then pour it evenly over the peanut butter filling.

Step 4: Bake and Chill the Cheesecake

  1. Bake the cheesecake at 350°F for 45-50 minutes, or until the edges are set but the center has a slight wobble.
  2. Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven to prevent cracking.
  3. Once cooled, refrigerate the cheesecake for at least 4 hours (or overnight) until fully set.

Step 5: Make the Chocolate Topping

  1. In a microwave-safe bowl, combine the semisweet chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
  2. Let the chocolate cool slightly before pouring it over the chilled cheesecake. Use a spatula to spread it evenly across the top.

Step 6: Garnish and Serve

  1. Sprinkle the remaining crushed Butterfinger candy bars over the chocolate topping while it’s still slightly soft.
  2. Allow the chocolate to set completely in the refrigerator for about 20-30 minutes.
  3. Slice into generous pieces and serve this Butterfinger Caramel Crunch Cheesecake chilled.

Why You’ll Love This Recipe

  • Layers of Flavors: Each bite delivers buttery graham cracker crust, creamy peanut butter, sweet caramel, and rich chocolate.
  • Crunchy & Creamy: The crushed Butterfinger candy adds the perfect crunchy contrast to the smooth cheesecake layers.
  • Show-Stopping Presentation: This cheesecake is as beautiful as it is delicious, making it perfect for holidays, birthdays, or special occasions.

Pro Tips for Perfect Cheesecake

  • Room Temperature Ingredients: Ensure all your ingredients (cream, butter, eggs) are at room temperature for a smooth, lump-free filling.
  • Avoid Overbaking: The cheesecake is done when the edges are set, and the center has a slight jiggle. Overbaking can lead to cracks.
  • Cool Gradually: Allow the cheesecake to cool in the oven before refrigerating to prevent sudden temperature changes.

Serving Suggestions

Pair your Butterfinger Caramel Crunch Cheesecake with:

  • A drizzle of extra caramel sauce or melted chocolate.
  • A dollop of freshly whipped cream for a light, creamy touch.
  • Fresh berries for a pop of color and a hint of tartness.

Final Thoughts

This Butterfinger Caramel Crunch Cheesecake combines all the flavors and textures you love into one decadent dessert. From the buttery graham cracker crust to the creamy peanut butter filling, salty-sweet caramel, and smooth chocolate topping, every bite is a pure indulgence. Whether you’re serving this at a family gathering, holiday party, or just treating yourself, this cheesecake will become a favorite.

Don’t wait—gather your ingredients and get ready to impress with this irresistible cheesecake recipe!