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 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. 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!

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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

Ingredients:

Crust

  • 18 whole Oreos (Double Stuf or regular)*
  • 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)
  • 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)

Directions:

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. sallysbakingaddiction.com

   

110 Responses to “Peanut Butter Butterfinger Cheesecake.”

  1. #
    61
    Noelleposted July 30, 2014 at 5:14 pm

    This is my first cheesecake in a long time and my first one I’ve made all by myself. I couldn’t resist the tastes of peanut butter and Oreos and Butterfingers… OH MY!!

    Currently baking this but with gluten-free Oreos from Vons to work with a Celiac Disease diet. SO SO SO EXCITED!! Was very hard not to eat the Oreos and Butterfingers while preparing it.

    I bet it’ll be delish!

    Reply

    • Sallyreplied on July 30th, 2014 at 7:25 pm

      Enjoy, Noelle! And congrats on your first homemade cheesecake. ;)

      Reply

  2. #
    62
    Kristina Hudsonposted August 5, 2014 at 3:59 pm

    I am planning on making this very soon- like, this week! :-) Would you happen to be able to give me an approximate measurement for the cookie crumbs? I have a bag of Oreo crumbs in my pantry from a recipe I was going to make and then couldn’t, so I’m going to use that instead of starting with whole cookies. Thanks!

    Reply

    • Sallyreplied on August 5th, 2014 at 6:15 pm

      Hi Kristina, I’ve actually never measured it before. I believe it’s around 1 and 1/2 cups.

      Reply

  3. #
    63
    matretposted August 6, 2014 at 1:59 am

    This was my 1st attempt at a full on cheesecake, but it looked SO good, especially with the chopped butterfingers and peanut butter drizzle on top I just had to try! It was AMAZING!!! It was CREAMY (probably because of the advice to beat for 3 minutes!). It got rave reviews from everyone at work who tried it. I did not have a pan large enough for the cheesecake bath, but I put a large pan on the 2nd rack. I cannot wait to make the blueberry cheesecake!

    Reply

  4. #
    64
    Angieposted August 11, 2014 at 8:58 am

    Hi Sally, if I reduced the sugar by 1/4 cup, do you think it would affect the overall sweetness of the cheesecake immensely? And usually when I make cheesecake, the top of mine brown quite a lot before they are ready-I check the temperature but it doesn’t change anything…any advice ?

    Reply

    • Sallyreplied on August 11th, 2014 at 1:18 pm

      Hi Angie – I’m sure reducing the sugar slightly would be fine. And I suggest loosely covering the top with aluminum foil to avoid heaving browning on top. Enjoy!

      Reply

  5. #
    65
    Kennedyposted August 16, 2014 at 10:39 pm

    Is it necessary to use a paddle attatchment because I don’t own one and all I have is a regular handheld mixer?

    Reply

    • Sallyreplied on August 17th, 2014 at 10:23 am

      A regular hand mixer is just fine.

      Reply

  6. #
    66
    Chantalposted August 20, 2014 at 10:07 am

    Hi there! I simply have to try this recipe! I only have one problem – we don’t have Butterfinger candy bars (I live in South Africa). Could you suggest an alternative? Otherwise I’ll just brainstorm a bit and see what I can use ;)

    Reply

    • Sallyreplied on August 20th, 2014 at 6:21 pm

      Really any candy bar you like best. Or even chocolate chips – or leave them out entirely.

      Reply

    • Saadiyareplied on October 15th, 2014 at 1:24 am

      Hi I think a Crunchie is the best alternative

      Reply

      • Jennifer jreplied on November 14th, 2014 at 10:12 am

        Hi. I also had the problem of Canada not having the butterfinger. I used the crispy crunch bar which is very similar. :)

  7. #
    67
    Hayleyposted August 21, 2014 at 2:08 pm

    I AM SO UNBELIEVABLY PROUD OF MYSELF!!!

    JUST TOOK THIS CHEESECAKE OUT OF THE FRIDGE TO CHECK ON IT (IT’S FOR DESSERT FOR A PARTY TONIGHT) AND IT LOOKS PERFECT & THERE ARE NO CRACKS AT ALL!!!!

    Wow, that looks like I’m yelling. Well I kind of am because I have never made a cheesecake before & I’m just so happy with the outcome of this one :)

    Reply

  8. #
    68
    Laneposted August 25, 2014 at 3:47 pm

    Hi Sally! I too made this cheesecake with great success! Thank you for all the helpful tips. Best wishes on your upcoming wedding – enjoy!

    Reply

  9. #
    69
    Shradhaposted October 8, 2014 at 11:37 am

    What cud v substitute butterfingers with?we
    Don’t get those chocolates in India.
    Thx

    Reply

    • Sallyreplied on October 12th, 2014 at 8:16 pm

      You may simply leave them out of this cheesecake. Perhaps some chocolate chips instead.

      Reply

  10. #
    70
    Sherriposted October 28, 2014 at 7:54 pm

    I almost didn’t make this because the “peanut butter cheesecake” seemed like it would be more savoury than sweet. Boy was I WRONG! My wonderful husband moved from Wisconsin to Canada when we got married & left behind his beloved Cheesecake Factory and many other restaurant cheesecakes we aren’t so fortunate to have here? (It is still a struggle to track down Butterfingers here!) My good man is short on words – says what he means, means what he says. Period. So every year I try a new cheesecake for his birthday & wait for his reaction. Normally he says “that was good hun, thanks”. This year, between bites, it was “oh my gosh, save this recipe…. Make sure you don’t lose this recipe…..Wow, this is amazing.” Needless to say, this will surely be an annual family tradition for many years to come.

    Reply

  11. #
    71
    Jennifer Allenposted November 19, 2014 at 2:59 pm

    Hi Sally,

    I cant wait to try this out. I’ve never made a cheesecake but the recipe and directions you provided were easy enough to understand so I should be able to follow them! My husband loves cheesecake, but he doesn’t love chocolate. (I know, it’s really strange) Any tips for a different crust for this that is not made up of chocolate?

    Thanks so much!!

    Reply

  12. #
    72
    Erinposted November 23, 2014 at 9:38 am

    Hi Sally,

    I’m looking to make this for Thanksgiving. Do you think adding pecan tips would be a bad thing? My bf loves pecans and peanut butter so I wondered if they would go together or not. I also bought Reese’s Peanut Butter chips..how would I go about using those here…melt some into the crust maybe? Melt and drizzle over the top? Does using the Yogurt really change the fast of the cheesecake? Thanks for answering my questions!! Looking forward to this!

    Reply

    • Sallyreplied on November 23rd, 2014 at 11:10 am

      Erin, (1) you may added chopped pecans to the filling, yes. Or sprinkle them on top when there is only 10 minutes left of baking left. (2) I do not suggest melting peanut butter chips in the crust. You could fold those into the filling or decorate the baked cheesecake with them. (3) do not leave out the yogurt.

      Reply

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