Creamy, rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert, and it all sits on top of an Oreo crust!
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.
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? And if you have any leftover fun size Butterfingers, give these butterfinger cookies a try next. (A no-chill cookie recipe!)
Make sure you read my post about how to avoid cheesecake cracks.
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! And then give these peanut butter pretzel cheesecake bars a go. So much cheesecake to try, so little time!Print
Creamy, rich peanut butter cheesecake filled with crushed Butterfinger candy bars and topped with peanut butter drizzle. This is one incredibly indulgent dessert!
- 22 regular Oreo cookies (not Double-Stuf)
- 5 Tablespoons (71g) unsalted butter, melted
- 24 ounces (678g) full-fat brick 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
- Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Lightly grease a 9-inch springform pan with nonstick cooking spray. Set aside.
- Make the crust: In a food processor or blender, pulse the whole Oreos (cream filling and cookie) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Combine the Oreo crumbs and melted butter together in a medium bowl. Press tightly into the bottom and up the sides of prepared pan. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. This helps prevent leakage.
- Bake crust for 10 minutes. Allow to slightly cool as you prepare the filling. Leave oven on.
- 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 slightly 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. Here’s more information about a 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.
- Freezing Instructions: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
- Special Tools (affiliate links): 9-inch Springform Pan | Food Processor or Blender | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Large Roasting Pan
- Oreos: Try using peanut butter Oreos in the crust. Yum!
- Peanut Butter: 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.
Keywords: butterfinger cheesecake, peanut butter butterfinger cheesecake