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.


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 my best friend 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.

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.

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.

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.

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!

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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!

Yield 1 cheesecake, serves 12

Prep Time: 30 minutes

Total Time: 2 hours, 30 minutes plus overnight chilling



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


  • 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)
  • 1/2 cup (125g) creamy peanut butter*
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 12 fun-size or 5 regular size Butterfinger candy bars, chopped
  • 1/4 cup melted peanut butter for drizzling (optional)


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.

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.

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.

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.

Bake for 50-60 minutes or until the center is almost set.* 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). 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. Freezes well up to 1 month, covered tightly. Thaw overnight in the refrigerator.

*Try using peanut butter Oreos in the crust. Yum!

*Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.

*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. Beyond good.

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


And these amazing Chewy Butterfinger Cookies.

Chewy Butterfinger Cookies #cookies


See more delicious cheesecake recipes.

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


87 Responses to “Peanut Butter Butterfinger Cheesecake.”

  1. #
    Caleyposted July 11, 2014 at 6:17 am

    Oh gosh, Sally, another amazing cheesecake recipe! I’m sorry you couldn’t eat as much of it as you’d like…this looks like a cheesecake the Friends would fight over ;)


  2. #
    Hayleyposted July 11, 2014 at 6:22 am

    Whn I saw the title of this post, I had to stop in my tracks. This is the perfect, most indulgent dessert and I am absolutely 100% making it sometime this summer! It looks absolutely breath-taking and I’ve been wanting to make a cheesecake from scratched for a long time anyway.

    But I don’t know if I’ll be able to share this… ;)


    • Sallyreplied on July 11th, 2014 at 6:36 am

      It’s hard to share, trust me! Hope you love it as much as we all did. It’s hard not to!


  3. #
    Mirposted July 11, 2014 at 7:08 am

    Oh my lord. You’re trying to do me in. In the best way! I’d die happy.
    And I’m totally grateful that you made sure the cheesecake base was peanut buttery enough! I stopped eating a certain ice cream brand that will remiain nameless because it’s PB cup flavor tasted more like coffee.
    Thanks for posting this giant circle of happiness!


    • Sallyreplied on July 11th, 2014 at 8:25 am

      Now I love coffee ice cream but NOT when I’m expecting peanut butter. What a let down!


  4. #
    Laura @ Raise Your Gardenposted July 11, 2014 at 7:19 am

    Butterfinger cheesecake, you leave me speechless!

    WE always hand out butterfingers at Halloween and it’s always a big hit. What I should do is make this cheesecake and pass that out! Oh my, then I would attract all the adults to our front door too =)

    Enjoy your well-earned vacation!


    • Sallyreplied on July 11th, 2014 at 8:26 am

      I would never leave a house passing out cheesecake on Halloween!! Butterfingers are always the bet to receive trick or treating.


  5. #
    Malorieposted July 11, 2014 at 7:30 am

    This looks amazing, Sally! I can’t wait to bake it!

    Just one question — could you possibly provide the measurements in grams? A US cup measure has a different capacity to an Australian one, so I find recipes that don’t provide weight measurements quite difficult!


    • Sallyreplied on July 13th, 2014 at 7:42 pm

      Hey Malorie! I just added gram measurements. Sorry for the delay, I was on vacation this weekend.


  6. #
    Gayle @ Pumpkin 'N Spiceposted July 11, 2014 at 7:43 am

    What an amazing cheesecake, Sally! This definitely looks like the stick-to-your-ribs kind, and isn’t that the best? Love it!


  7. #
    Danielle @ Chits and Chats and Chocolateposted July 11, 2014 at 7:49 am

    This is so what I need right now! Looks exquisite, Sally!


  8. #
    Melanie @ Carmel Momentsposted July 11, 2014 at 7:55 am

    My son would go nuts over this. He’s in love with butterfingers.
    Looks superb!
    Have an awesome weekend Sally!


    • Sallyreplied on July 11th, 2014 at 8:28 am

      Let me know I’d you try it and how your son likes it. Have a great weekend Melanie!


  9. #
    Lynnposted July 11, 2014 at 7:58 am

    UMMMMMMM, you had me at “peanut butter drizzle.” This sounds absolutely incredible. And as someone else suggested in a previous comment: “all right, what are we having??” This MIGHT have to be what’s on the menu this weekend at the beach… Enjoy your visit to Maine! My husband and I are on our way back to PA from Connecticut. I’ll wave to you on the highway!


    • Lynnreplied on July 11th, 2014 at 8:00 am

      Maine? Apparently I was too distracted by all the Butterfingers. Marie translated to Maine in my peanut butter brain. Did I move this week or did you??


      • Sallyreplied on July 11th, 2014 at 8:29 am

        Hahahahaha I’m cracking up. You are hilarious Lynn! Safe travels :)

  10. #
    Kerry @ Kerry Cooksposted July 11, 2014 at 8:18 am

    How amazing, this looks so delicious!


  11. #
    Rachel @ Baked by Rachelposted July 11, 2014 at 8:42 am

    Love this!! It’s such a fun cheesecake! I know my family would go crazy for it :)


  12. #
    Jocelyn (Grandbaby Cakes)posted July 11, 2014 at 8:54 am

    This cheesecake is the stuff of dreams Sally! Amazing!!


  13. #
    Liz S.posted July 11, 2014 at 8:56 am

    This cheesecake = HOLY yum. Best candy bar in an amazing dessert form.

    Have a fabulous weekend, Sally!


  14. #
    Julie @ Lovely Little Kitchenposted July 11, 2014 at 9:04 am

    I’m so in love with this cheesecake Sally! Hope you are feeling settled and enjoying your new house!


  15. #
    Paulaposted July 11, 2014 at 9:15 am

    I thought Summer was supposed to be laid back and easy, but mine has been crazy too! I hope you get to relax some before your wedding! This cheesecake is dessert genius, Sally. You’re right it has the perfect combo of flavors and textures! Can’t wait to try it. Pinned.


    • Sallyreplied on July 11th, 2014 at 9:50 am

      Hi Paula! Yes I thought summer was supposed to be relaxing too! Oh well. Delicious desserts help the stress. I know you’re going to love this cheesecake!


  16. #
    Janie Lynnposted July 11, 2014 at 9:35 am

    Wow! Now THIS seems VERY rich! I love pb, but don’t care for cheesecake too much. I think this recipe might just change my mind. I’ve made and posted a VERY healthy Reese’s pb and cheesecake shake on my blog. I think I now need to combine the two!

    From your whole food-y!
    Janie Lynn


  17. #
    Chelsea @chelseasmessyapronposted July 11, 2014 at 9:52 am

    Okay freaking out reading this post!! I’m a Clevelander! :) You should do a book signing while you are up here Sally!! And this cheesecake looks divine, absolutely gorgeous! Pinned :)


    • Sallyreplied on July 11th, 2014 at 11:00 am

      Had no idea you live in CLE! I’m there all the time. I love it!


  18. #
    Rhiannonposted July 11, 2014 at 9:53 am

    Hi Sally! This recipe looks amazing but in the Uk we don’t have butterfingers! Would a snickers work? :)


    • Sallyreplied on July 11th, 2014 at 10:59 am

      Absolutely! And it will be delicious.


      • Rhiannonreplied on July 11th, 2014 at 1:04 pm

        Yay! Thankyou and enjoy your road trip!x

  19. #
    Norma | Allspice and Nutmegposted July 11, 2014 at 10:24 am

    OMG Sally! I want to make this so bad! You have so many good things on your blog, I don’t know which to make first. Yum!


  20. #
    danielleposted July 11, 2014 at 10:49 am

    Other than WOW – I dont know what to say.


  21. #
    Beth @ bethcakesposted July 11, 2014 at 11:00 am

    I didn’t think I liked butterfingers until about a year ago, and now here I am drooling over this cheesecake! Haha. Seriously, I love all the chopped butterfingers in the filling and on top! I especially love that photo with the peanut butter drizzle. YUM. Have a great weekend! :)


  22. #
    Jessicaposted July 11, 2014 at 11:30 am

    I’m not from Cleveland (I live in Dayton, Ohio actually) but I do have a good friend that lives in Cleveland that I visit often :)


  23. #
    Laurposted July 11, 2014 at 11:37 am

    Oh my lanta. This looks delicious and I don’t like cheesecake… But with peanut butter and chocolate?! UGH. There’s something about peanut butter drizzles, too, which step things up a notch. When you go to an ice cream and they have warm peanut butter drizzle… Yeah, good stuff.

    Liquid gold, in my opinion ;o)

    Have a safe trip to Cleveland and enjoy your time!


    • Sallyreplied on July 11th, 2014 at 2:46 pm

      YES. Liquid gold :) Have a great weekend Laur!


  24. #
    Cate @ Chez CateyLouposted July 11, 2014 at 12:17 pm

    Sally this looks SOOOOO GOOD!!! Nothing is worse than peanut butter desserts that don’t taste peanut butter-y – I’m glad you solved that issue! This looks so full of PB flavor!!! I have no idea how you have this around the house and still attempt the wedding diet….before my wedding, I couldn’t even allow myself to be around sugar! You have such great discipline! Hope you have a nice and relaxing weekend – moving is so exhausting!


    • Sallyreplied on July 11th, 2014 at 2:49 pm

      Well when you run a dessert blog and have to fit in a wedding dress, self control has to become your best friend. Easier said than done though! I did enjoy a slice of this. I ate it really slow to savor it :) thanks Cate!


  25. #
    Tinkposted July 11, 2014 at 12:17 pm

    Hi! I just started drooling over, I mean, reading your blog recently, and once again, this looks amazing! I love peanut butter anything! I’m from Cleveland as well, enjoy it, I seriously think its the best city to live in. And if you want an awesome brunch…you HAVE to hit Grumpy’s Cafe…mmmmmmm….


    • Sallyreplied on July 11th, 2014 at 2:50 pm

      You have to try this cheesecake! And thanks for the brunch recommendation!


  26. #
    Jamieposted July 11, 2014 at 12:20 pm

    That sounds like the best cheesecake ever! Peanut butter, oreo crust and Butterfinger candy bars…yum!!!!


  27. #
    Averie @ Averie Cooksposted July 11, 2014 at 12:34 pm

    Sally after your move (the hardest biggest most icky sheer grunt-work ever – moving, gah, the worst) you deserve like 3 of these things all to yourself :) It’s gorgeous and I want to and will be pinning it to so many boards…from PB to cheesecake boards. Love love butterfingers and I know I’d love this!


    • Sallyreplied on July 11th, 2014 at 2:44 pm

      Thanks so much Averie! And this cheesecake has your name written all over it!


  28. #
    Medha @ Whisk & Shoutposted July 11, 2014 at 3:45 pm

    Congrats on the move! I’m seriously considering making this and then inviting friends over, grabbing forks, and making a night of it :) Soooo delicious!


  29. #
    Polly @ Tasty Food Projectposted July 11, 2014 at 3:55 pm

    Seriously?! Peanut butter, Butterfinger, and cheesecake??!! This looks so heavenly and I would love to have some right now! I’m sure it tastes amazing!


  30. #
    Ladyposted July 11, 2014 at 4:21 pm

    Sally, it’s been a while since I’ve been able to visit your blog and post comments. I wanted to let you know that I recently tried your method for making muffins and WOW is all I can say. I’ve always liked muffins, but haven’t baked them in a while, so I decided to bake some recently. I love how you bake this at 425 degrees for 5 minutes, and then you bake them the remaining time at 350 degrees. My muffins turned out so well, that I was talking to myself about them. I was excited that the tops weren’t too hard and the insides were moist.

    Sally, you are simply amazing and I really mean that. Keep up the good work and good luck to you in all you do.


    • Sallyreplied on July 13th, 2014 at 7:40 pm

      Thank you very much Lady! I’m so glad you tried my muffin baking trick. Works like a charm! Thanks so much for taking the time to say hi again :)


  31. #
    Dianeposted July 11, 2014 at 4:36 pm

    Wow! Looks terrific! I’ll be trying this for sure.

    You’ve picked a great weekend to visit Cleveland. I am from the Cleveland area, and we are flying high this week with the announcement of LeBron James’ return to the Cavaliers, and our city being chosen as the host city for the 2016 Republican National Convention.

    I hope you have fun here!


    • Sallyreplied on July 13th, 2014 at 7:39 pm

      It was certainly fun! The whole city was excited about Lebron, that’s for sure.


  32. #
    Tessa @ Handle the Heatposted July 11, 2014 at 6:55 pm

    SALLY! You amaze me girl! I wish we were neighbors so we could be baking buddies. I am SO there with you – I need as much peanut butter flavor as physically possible :)


    • Sallyreplied on July 13th, 2014 at 7:38 pm

      I wish we were neighbors too Tessa! You could teach me how to make cute recipe videos like all of your fun ones!


  33. #
    Dorothy @ Crazy for Crustposted July 11, 2014 at 8:24 pm

    HOLY HECK Sally. I’m too hungry to be seeing this right now. Love Butterfingers!! So flipping good.


  34. #
    Lori @ RecipeGirlposted July 11, 2014 at 9:40 pm

    Adding this to my must-try soon list!


  35. #
    martiposted July 11, 2014 at 11:06 pm

    omg sally this looks awesome!!


  36. #
    Tieghanposted July 11, 2014 at 11:33 pm

    Heck yeah!! I love this and originally I am from Cleveland!! Have fun!


  37. #
    Nicoleposted July 12, 2014 at 1:41 am

    Oooo I kind of want to make this with out the candy and add some strawberry sauce like a PB&J cheesecake


    • Sallyreplied on July 13th, 2014 at 7:34 pm

      That sounds delicious!


  38. #
    Jess @ Sweet Menuposted July 12, 2014 at 3:04 am

    YUMM! Hard to find the words to describe how GOOD that cheesecake looks! Wow!


  39. #
    kelly hughesposted July 12, 2014 at 9:05 am

    This looks amazing!! I would like to make this into cupcake size, do you know how long it would take to bake in this smaller portion?


    • Sallyreplied on July 13th, 2014 at 7:29 pm

      I’m unsure – maybe around 18-20 minutes?


  40. #
    Erinposted July 12, 2014 at 12:20 pm

    Oh my goodness gracious. This looks absolutely delicious. I think I could eat the whole thing right this second. And your photography does such a beautiful job enticing me even further. Loving it! Hope you’re taking some time to rest this weekend! :)


  41. #
    Kaylaposted July 12, 2014 at 2:35 pm

    Okay, these candy treats are officially my favorite thing. This is just too amazing! I can’t wait to try it :)


  42. #
    Ashley @ QLCCposted July 12, 2014 at 3:23 pm

    Looks a bit complicated but SO worth it! My fiance would LOOOOVE this…


  43. #
    Amy @ Amy's Healthy Bakingposted July 12, 2014 at 5:52 pm

    My guy and I just went to the Cheesecake Factory last night, and your gorgeous cheesecake looks much better than any of their treats in their display case! So much decadence going on… And those drizzles of PB on top are the picture-perfect touch. Hope you’re having fun in Cleveland on your little vacation — you definitely deserved it after the hard work of moving this past week!


    • Sallyreplied on July 13th, 2014 at 7:08 pm

      Thanks Amy! I can’t be trusted next to the display case of cheesecakes at the cheesecake factory! But I love their whole menu. They have the best food!


  44. #
    Mary Francesposted July 12, 2014 at 5:53 pm

    Um, they better have gone wild over this! PB is crazy good … and Butterfingers, well, no words there! Hope you are having a relaxing weekend Sally!


  45. #
    Anna (Hidden Ponies)posted July 12, 2014 at 7:18 pm

    This is calling my naaaame….keep the cheesecakes comin’ :) So much to love here! Hope you have a good road trip!


  46. #
    Alexisposted July 12, 2014 at 9:27 pm

    Can I use Reese’s instead of butterfingers?


    • Sallyreplied on July 13th, 2014 at 7:04 pm

      Absolutely! Enjoy.


  47. #
    Ami@NaiveCookCooksposted July 13, 2014 at 9:53 am

    Sally this butterfinger cheesecake looks freaking good!!!! Who would have thought of such a flavor but you!!! I can kill for a slice right now hehe!


  48. #
    Jessica @ Sprinkle Some Sugarposted July 13, 2014 at 1:56 pm

    Wow, I don’t even have words for this cheesecake! My boyfriend would go crazy over this. So many of our favorites in one cheesecake! Looks amazing. Definitely pinning. :)

    I also shared it on my facebook page!


  49. #
    Kate @ Diethoodposted July 13, 2014 at 3:03 pm

    This sounds FANTASTIC!!! I wouldn’t mind a cheesecake-overload! Bring it on!!


  50. #
    Julie @ Table for Twoposted July 13, 2014 at 3:55 pm

    Oh man, oh man! I LOVE butterfingers. They were my favorite candy growing up and I loved getting a stash of them in my halloween candy :) it was what I’d seek out first! This cheesecake sounds and looks so epic!! I would not be able to resist like you did!!


    • Sallyreplied on July 13th, 2014 at 6:49 pm

      It was my favorite Halloween candy too Julie! Hope you had a great weekend.


  51. #
    PassTheKnifeposted July 13, 2014 at 4:26 pm

    Oh man this is a fantastic indulgence! I do have a birthday coming up….


  52. #
    mjposted July 13, 2014 at 8:08 pm

    Oh, this looks divine! I absolutely ADORE peanut butter. I must make this VERY soon! Pinned! ;)


  53. #
    Macyposted July 13, 2014 at 8:45 pm

    I made this last night to bring to a party today. I’ve made several cheesecakes but never with a water bath and they all have turned out great but this looked delicious so I tried the water bath for the first time. With four layers of foil, it seemed like water still leaked into the pan. You couldn’t tell by the taste or the texture in my opinion but the crust did stick to the pan a bit since it was a little soggy. Other than that, great recipe. I didn’t have any left to take home. :) I was told instead of putting the cheesecake in the water, you can put a pan of hot water on the rack below the cheesecake. Have you ever tried that? Thanks again for the great recipe.


    • Sallyreplied on July 14th, 2014 at 1:02 pm

      Hi Macy! So glad you made my cheesecake and loved it. I have never tried that hot water in a separate pan trick – maybe next time. Thanks for letting me know!


  54. #
    Christi @ Love From The Ovenposted July 14, 2014 at 2:51 pm

    I’m not sure I even have the words to comment. Ah-may-zing.


    • Sallyreplied on July 14th, 2014 at 6:34 pm

      Knew you’d love this Christi. Hope you had an amazing birthday!


  55. #
    Angel T.posted July 16, 2014 at 3:28 am

    Hi Sally, I wanted to try replacing the peanut butter with pumpkin for a pumpkin butterfinger cheesecake- would I be able to just substitute the 1/2 cup PB with 1/2 cup pumpkin puree or would that not work?


    • Sallyreplied on July 16th, 2014 at 3:38 pm

      Hi Angel – pumpkin is not a suitable replacement for peanut butter. I suggest searching online for a pumpkin cheesecake recipe.


  56. #
    Zurainny Ismailposted July 16, 2014 at 6:11 am

    My heart stopped a moment – they are all so yummilicious, I want to eat them all!


  57. #
    Nakiaposted July 16, 2014 at 12:28 pm

    You always do this to me Sally!!! Just when I feel like I’ve gotten my sweet tooth under control, you post a recipe with both, chocolate and peanut butter (my kryptonite)…This is absolutely worth the extra workout this week… It looks delicious :)


  58. #
    Angieposted July 28, 2014 at 3:10 pm

    Hi Sally, Oreos don’t come in the big packs here in Kenya so i’d have to buy 6 packs containing 3 Oreos(which Is more expensive than buying one regular pack in the U.S.) and that’s kind of a hassle. Do you think I could make a brownie crust instead? And what do you think about a caramel drizzle instead of PB?


    • Sallyreplied on July 28th, 2014 at 3:56 pm

      A brownie crust would be delicious, I’ve never made one before though. And caramel would also be a tasty option.


  59. #
    Angel T.posted July 29, 2014 at 8:36 am

    Hi again, Sally, I read that the cheesecake leftovers can be frozen up to a month but I was wondering if it’s possible to make this 18-20 days in advance and place the WHOLE cheesecake in the refrigerator? School is about to start and I know I won’t have lots of time to bake. :/


    • Sallyreplied on July 29th, 2014 at 2:17 pm

      You may certainly freeze the whole cheesecake. I’ve done that a couple times recently with other cheesecake recipes. Simply cover tightly and allow to thaw overnight in the refrigerator. Top with butterfingers and a drizzle of peanut butter before serving.


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