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!

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

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?

overhead image of peanut butter Butterfinger cheesecake

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.

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 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.

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

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.

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

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. 

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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

Description

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)*
  • 1/4 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 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

Instructions

  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.

Notes

  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

156 Comments

  1. 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. 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… 😉

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

  3. 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!

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

  4. Laura @ Raise Your Garden says:

    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!

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

  5. 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!

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

  6. Gayle @ Pumpkin 'N Spice says:

    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 Chocolate says:

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

  8. Melanie @ Carmel Moments says:

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

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

  9. 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!

    1. 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??

      1. Hahahahaha I’m cracking up. You are hilarious Lynn! Safe travels 🙂

  10. Kerry @ Kerry Cooks says:

    How amazing, this looks so delicious!

  11. Rachel @ Baked by Rachel says:

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

  12. Jocelyn (Grandbaby Cakes) says:

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

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

    Have a fabulous weekend, Sally!

  14. Julie @ Lovely Little Kitchen says:

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

  15. 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.

    1. 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. 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 @chelseasmessyapron says:

    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 🙂

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

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

    1. Absolutely! And it will be delicious.

      1. Yay! Thankyou and enjoy your road trip!x

  19. Norma | Allspice and Nutmeg says:

    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. Other than WOW – I dont know what to say.

  21. Beth @ bethcakes says:

    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. 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. 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!

    1. YES. Liquid gold 🙂 Have a great weekend Laur!

  24. Cate @ Chez CateyLou says:

    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!

    1. 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. 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….

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

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

  27. Averie @ Averie Cooks says:

    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!

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

  28. Medha @ Whisk & Shout says:

    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 Project says:

    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. 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.

    1. 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 🙂

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