Peanut Butter Butterfinger Cheesecake

Creamy, rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!

slice of peanut butter Butterfinger cheesecake on a white plate with a fork

overhead image of peanut butter Butterfinger cheesecake

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.

peanut butter Butterfinger cheesecake with a slice cut and placed on a dessert server

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 changed some things around, added more peanut butter, reduced 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 also 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?

2 images of chopped Butterfinger candy bars on a wood cutting board and peanut butter Butterfinger cheesecake in a springform pan before baking

Make sure you read my post about how to avoid cheesecake cracks.

slice of peanut butter Butterfinger cheesecake on a white plate with a fork

Creamy and crunchy, sweet and salty, peanut butter and chocolate. Every single bite has something different.

When preparing this peanut butter butterfinger cheesecake, plan ahead because there are a few imperative stages. 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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slice of peanut butter Butterfinger cheesecake on a white plate with a fork

Peanut Butter Butterfinger Cheesecake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours, 30 minutes plus overnight chilling
  • Yield: serves 12
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American


Creamy, rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!



  • 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), at room temperature
  • 1/2 cup (125g) creamy peanut butter*
  • 2 teaspoons pure 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


  1. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). 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.* 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.


  1. Freezing Instructions: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
  2. Oreos: Try using peanut butter Oreos in the crust. Yum!
  3. Peanut Butter: Do not use natural or homemade peanut butter. You need thick, creamy peanut butter like Jif , Skippy, or similar.
  4. 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.

Keywords: butterfinger cheesecake, peanut butter butterfinger cheesecake

2 images of peanut butter butterfinger cheesecake


  1. Can I use Reese’s instead of butterfingers?

    1. Absolutely! Enjoy.

  2. 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?

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

  3. 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 ?

    1. 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!

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

    1. A regular hand mixer is just fine.

  5. 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 😉

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

      1. Hi, in SA you get Nut Puffs, same texture as Butterfingers, without the chocolate. They are about 1” long, pale apricot colour, with the crunchy pb filling.



    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 🙂

  7. Jennifer Allen says:

    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!!

    1. how about a graham cracker crust?

      1. First off, thanks Sally for the response. I made this for my family Thanksgiving dinner but mostly for my husband. He doesn’t like chocolate and everyone usually brings some kind of chocolate dessert. Everyone who tried it said it was delicious. Thanks for sharing this easy to make recipe! My mom looked at me funny when I wrapped the pan in foil and sat it in water, but when it was done she was impressed. No creases or cracks or anything. Now I have something I can make him that he loves. I didn’t use the butterfingers, just left those out. I put melted PB on top with some little PB morsels!

  8. 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 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!

    1. 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.

  9. Wow! I made this for yesterday’s Thanksgiving dessert, and it was FANTASTIC! I made it the day before, and couldn’t stop myself from walking over to the refrigerator every half hour to admire it! I could barely wait to finish Thanksgiving dinner so that I could dig in to this cheesecake. It was absolutely wonderful. I’ll be making this again, for sure! Thank you Sally!

  10. Made this cheesecake for Thanksgiving this year and it was delicious! It was so creamy and looked beautiful. I used peanut butter Oreos for the crust. This recipe is definitely a keeper & I can’t wait to make it again.

  11. Made this for a family gathering..and it was loved by all. I used p.b. oreos.makjng it agian tonight, except I had to use golden oreos. Can’t wait to see how it turns out

  12. WOW – this was sooooooooooo yummy! You definitely succeeded in packing the recipe full of real peanut butter flavor, and I loved that! This is a seriously delicious cheesecake. I will definitely be making this again, and I look forward to trying a Reese’s peanut butter cup version as well. I had a great basic cheesecake recipe already, but I was craving a bunch of variations like I love to get at the Cheesecake Factory, and this will be my go-to peanut butter cheesecake recipe forever now. I have a very strong suspicion that if I tasted it side by side with the CF version, yours would be better. Well done, and thank-you so much!!!!!!!!!!!!!!!!!!

  13. Delicious! Rich and indulgent,I will absolutely make this again.

  14. I made this for my son’s birthday, following Sally’s instructions to the letter. It was bombastic!!  I was so thrilled to peek at it in the fridge after cooling overnight to see no cracks whatsoever. So perfect thanks to her detailed directions, and hours and hours of research to get the perfect method. For those thinking of skipping the water bath because you don’t have a roaster large enough, consider getting a disposable, foil turkey roaster. It’s only a few dollars at your grocery and since you’ll only be putting water in it you can dry it afterwards and save it to use it again for another cheesecake if you wish (I wouldn’t use it for any other purpose at that point). Also, for wrapping the springform pan, I had extra wide heavy duty foil that allowed me to do this with no seams. I’d recommend it.  Sally, this was one phenomenal cheesecake!! Thank you for sharing your addiction to all things sweet! 🙂 

  15. 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.

  16. 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!!

  17. I made this last night but with Peanut Butter Cups instead as Butterfingers aren’t easy to find in Europe (I’m in Gibraltar). It was for a cheesecake competition we are having at work. Well, the responses I got were incredible! Fingers crossed I may be the lucky winner but even if I’m not I know I made the best one! I’d post a pic but can’t attach on here. Melted some cups in with the PB to drizzle on top too. Thanks for the recipe! X

  18. Aunt Jemima says:

    I entered this into a cheesecake competition and WON 1st place! Go me!! It was incredible, the taste, texture…it came out with a few cracks so I topped it with more crushed butterfinger, crushed Oreos, melted chocolate chips, and a peanut butter drizzle and it looked beautiful! Thank you Sally!

  19. Hi Sally!
    How would I adjust this recipe for mini cheesecakes?

    1. Mini as in a 12-count muffin pan or 24-count mini muffin pan? Simply reduce the bake time until they seem done (20 minutes for the larger size) and maybe about 12 minutes for the mini mini size.

      1. If making this in a muffin pan, is a water bath necessary? Do you put muffin pans in a water bath?

      2. No, you don’t need to put muffin pans in a water bath. They’re best for a full, large cheesecake where cracks are prone.

  20. marti @fitwithheart says:

    made this this afternoon for thanksgiving tomorrow! can’t wait to try it and share! NO CRACKS in m cheesecake and i’m beyond proud of myself!!! thanks for a great recipe!

  21. I made this cheesecake this morning. I used a sugar cookie crust instead of Oreos and Greek yogurt instead of sour cream. It turned out awesome. I didn’t wrap my spring form and didn’t use a water bath, either. Not a single crack was to be found. This is a great cheese cake recipe and I will make this more often.

  22. The best cheesecake ever! I made it for the Christmas and everyone was amazed ! So soft! Delicious and unique ! ❤️

  23. If I want to make a reese cheesecake, how much peanut butter, vanilla and sour cream would you put in it?

    1. Hi Bethany! I recommend following this peanut butter cheesecake recipe and placing the Butterfinger with chopped Reese’s cups.

  24. Do you have a key lime cheesecake you have made? If so, I would like to see the recipe. Thank ypu

    1. Hi Bethany! I haven’t made a key lime cheesecake in quite awhile, so I don’t have any suggestions. I do, however, have these mini key lime pies that have a little cream cheese in them. They’re delicious!

  25. I made this a few years ago and it was AWESOME so I’m bringing it back! I forgot to spray the pan before putting the crust in… do you think it will still be okay? This is a different oven than before and the wobbly spot was 4ish inches after cooking for 60 minutes at 350 in the water bath. Hoping it’s not undercooked and it evens out just fine! Fingers crossed. This recipe is amaaaaaazing. Worth the effort for sure!

  26. This cheesecake is AMAZING!!! I made it (with peanut butter cups instead of butterfingers) for a Thanksgiving potuck and EVERYONE was convinced it was store bought.

    Thanks so much for sharing it with us!

  27. Could this be made into a banana cheesecake? Or do you have a banana cheesecake recipe?

  28. Hi..just our region we dont really have butterfingers..what can i use to substitute it?

  29. Can I make this recipe without the peanut butter? Thank you!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Debbie, we’d recommend using our classic cheesecake recipe instead. You can use an Oreo crust there and add the chopped Butterfinger candies to the cheesecake batter. Hope this helps!

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