Peanut Butter Butterfinger Cheesecake.

My friends went wild over this cheesecake recipe. Creamy, rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!

Everyone will go crazy for this Peanut Butter Butterfinger Cheesecake recipe! This is one incredible indulgent dessert. sallysbakingaddiction.com

TGI-freaking-F.

It’s the weekend and I want nothing but an indulgent, peanut butter, chocolate, stick-to-your-ribs, Oreo crusted slice of cheesecake. I actually want that everyday of the week, but fitting into my wedding dress is more important right now.

After quite the hectic week moving and trying to get settled, I am ready for a vacation. To add to our chaotic lives, we are taking a quick weekend road trip to visit Marie in Cleveland. I love taking summer road trips. Any Cleveland readers out there?

Everyone will go crazy for this Peanut Butter Butterfinger Cheesecake recipe! This is one incredible indulgent dessert. sallysbakingaddiction.com

I made today’s seriously sweet cheesecake the day after I made my blueberry swirl cheesecake. I wanted to space the cheesecake recipes out on my blog so I don’t bombard you with cheesecake. Though I’m not really sure any of you would mind an overload of cheesecake. How many times did I just type cheesecake?

I really need a vacation.

This recipe is out of control. In the best way possible! A creamy, thick peanut butter cheesecake that actually tastes like peanut butter (more on that later), on top of an Oreo cookie crust, filled with crushed Butterfinger candy bars, topped with more Butterfingers candy bars, and a peanut butter drizzle. Not diet food.

Everyone will go crazy for this Peanut Butter Butterfinger Cheesecake recipe! This is one incredible indulgent dessert. sallysbakingaddiction.com

Let’s discuss the creamy cheesecake filling real quick.

I tested a few filling recipes when I made this a couple weeks ago. My test recipes were all sweet, thick, and creamy – but they lacked a rich, peanut butter flavor. Don’t you just hate biting into a peanut butter dessert that lacks peanut butter flavor? I complained a lot about that in my peanut butter cupcake post.

I changed some things around, increased the peanut butter, decreased a few other ingredients, and all was right in the peanut butter cheesecake world. The end result is nothing short of fabulous. Be sure to use creamy, non-natural, non-homemade peanut butter here. I like Jif or Skippy. You’ll need 1/2 cup.

You’ll need a lot of Butterfinger candy bars. A dessert recipe calling for 12 fun size Butterfinger candy bars has to be a good one, right? Look at this mountain of Butterfinger love! My stomach is growling typing this.

Everyone will go crazy for this Peanut Butter Butterfinger Cheesecake recipe! This is one incredible indulgent dessert. sallysbakingaddiction.com

I know what you’re thinking – why is my springform pan wrapped in aluminum foil?! Make sure you read my post about how to avoid cheesecake cracks.

You’ll need full-fat everything for this recipe to obtain the best taste and texture. For lighter cheesecake options, make this or this. But definitely not this or this.

You know what I love the most about this recipe? There is so much going on! Creamy and crunchy, sweet and salty, peanut butter and chocolate. Every single bite has something different. If you have dessert A.D.D. like I do, this recipe is for you.

Everyone will go crazy for this Peanut Butter Butterfinger Cheesecake recipe! This is one incredible indulgent dessert. sallysbakingaddiction.com

When preparing this peanut butter butterfinger cheesecake, make sure you plan ahead because there are a few imperative stages. I’ve learned these past few years that you cannot rush cheesecake! First, it takes awhile to bake through. Second, it must sit in the oven after baking as the oven cools down – this is another trick to avoid cheesecake cracks. Then, once the cheesecake is room temperature, you must chill it. It’s a great make-ahead recipe.

Sounds like a lot of work for cheesecake, but trust me – it’s so worth it!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Peanut Butter Butterfinger Cheesecake

Yield: serves 12

Prep Time: 30 minutes

Total Time: 2 hours, 30 minutes plus overnight chilling

Print Recipe

My friends went wild over this cheesecake recipe. Creamy, rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!

Ingredients:

Crust

  • 18 whole Oreos (Double Stuf or regular)1
  • 1/4 cup (60g) unsalted butter, melted

Filling

  • 24 ounces (670g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3/4 cup (180g) full-fat sour cream (or full-fat yogurt), at room temperature
  • 1/2 cup (125g) creamy peanut butter2
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature
  • 12 fun-size or 5 regular size Butterfinger candy bars, chopped
  • optional: 1/4 cup melted peanut butter for drizzling

Directions:

  1. Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. Make the Oreo cookie crust: In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photo above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.
  3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, peanut butter, and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs. Using a rubber spatula or large wooden spoon, fold in 3/4 of your chopped Butterfingers. The rest will be for decorating the top of the finished cheesecake.
  4. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside. Click here to read more about my cheesecake water bath.
  5. Bake for 50-60 minutes or until the center is almost set.3 Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred).
  6. Loosen the cheesecake from the rim of the pan and remove the rim. Top with additional chopped Butterfingers and drizzle with melted peanut butter. Cut into slices and serve chilled.Cover leftover cheesecake and store in the refrigerator for up to 4 days.
  7. Make ahead tip: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.

Additional Notes:

  1. Try using peanut butter Oreos in the crust. Yum!
  2. Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.
  3. Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Peanut Butter Cup Pretzel Cheesecake Bars next.

Peanut Butter Cup Pretzel Cheesecake Bars

Or my Nutella Swirl Cheesecake Bars.

Nutella Swirl Cheesecake Bars

And these Snickers Cheesecake Bars. Beyooooond good!

8 Ingredient Snickers Cheesecake Bars - no one can resist these!

And these amazing Chewy Butterfinger Cookies.

Chewy Butterfinger Cookies #cookies

See more cheesecake recipes!

Everyone will go crazy for this Peanut Butter Butterfinger Cheesecake recipe! This is one incredible indulgent dessert. sallysbakingaddiction.com

   

132 Responses to “Peanut Butter Butterfinger Cheesecake.”

  1. #
    81
    Dianneposted July 15, 2015 at 11:42 pm

    I made this for my birthday, exactly as the recipe says, including the peanut butter-filled Oreos in the crust – wow!!! Hubby said it was the best cheesecake he’s had yet, and we’ve had a LOT of cheesecake. I definitely agree.

    Reply

  2. #
    82
    SallysbakeblogLoverposted August 2, 2015 at 6:13 pm

    Sally,

    I’m thinking about making this with Reese’s cups to up the peanut butter chocolate flavor. Any other ways to do that? – up the peanut butter chocolate flavor, that is- Any advice would be greatly appreciated.

    P.S i made your skinny peanut butter chocolate reese’s pie and it was phenonemal

    Reply

    • Sallyreplied on August 3rd, 2015 at 8:39 am

      You can add a little more PB to the cheesecake batter if you’d like. PB cups also work!

      Reply

      • SallysbakeblogLoverreplied on August 3rd, 2015 at 12:45 pm

        Thanks,Sally!

  3. #
    83
    SallysbakeblogLoverposted August 9, 2015 at 7:03 pm

    Sally, I just realized I do not have a springform pan. What do i do?!! Can I use a cake pan? Are there any disposable ones available at the grocery store? Please help.

    P.S Buying a reusable springform pan like you have is not an option

    Reply

  4. #
    84
    Maryposted September 3, 2015 at 7:16 pm

    Would it be okay to just use 16 oz of cream cheese?

    Reply

  5. #
    85
    Meghanposted September 30, 2015 at 12:42 pm

    This. Was. AMAZING! I pinned this recipe a few weeks ago, then couldn’t WAIT to make it! The next trip to the grocery store involved multiple cream cheese packets and Butterfinger (and some “regular” PB since all I had was natural/organic which the recipe strictly advised against). Super easy to make and DELISH! Since it was just my husband and me eating this, I couldn’t rationalize eating an entire cheesecake in just a few days (though we most likely wouldn’t have any problem putting it away), I decided to cut the slices and freeze them individually. Knowing the fun size Butterfinger bars wouldn’t last in my kitchen, I went ahead and “decorated” the cheesecake slices before freezing. Once frozen, I wrapped each slice in plastic wrap, then in foil. We’ve been pulling a slice out almost every night! Since the Butterfinger cheesecake went so quickly, I decided to make another one a week later, but I tweaked it slightly – I replaced the PB with Nutella (still used the Oreo cookie crust) and omitted the Butterfinger. I topped the cheesecake with a drizzle of Nutella and and chopped hazelnuts on top; again, I sliced it and froze the individual slices. This is my go-to cheesecake recipe! It’s so versatile and EASY, not to mention DELICIOUS!! Thank you for sharing!!

    Reply

  6. #
    86
    Jenposted January 31, 2016 at 10:30 am

    Wow this looks amazing. I have just made the cookies and cream cheesecake from your cookbook, which tasted truly divine….but I am struggling to get the Oreo base out it keeps stucking to the pan (I sprayed it as suggested!) any thoughts…?

    Reply

  7. #
    87
    Kylaposted April 5, 2016 at 10:07 am

    My mother in law and i’s birthdays are only one day apart. For the last 6 or more years we have made a different cheesecake to enjoy with husbands on our a shared day. We do lots of research, and then decide on one. This year this is the cheesecake we will try, and I’m the one making it! We are both looking so forward to it! I am going to do a graham cracker crust instead of Oreo. I’m anxious to try your baking method with leaving in the oven. Usually I just do a water bath and that’s all. We will try it April 17th. :)) 

    Reply

    • Sallyreplied on April 5th, 2016 at 7:27 pm

      And let me know how it goes! I think your tradition of birthday cheesecake is brilliant!

      Reply

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