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


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


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. 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!

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

  2. Tessa @ Handle the Heat says:

    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 🙂

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

  3. Dorothy @ Crazy for Crust says:

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

  4. Lori @ RecipeGirl says:

    Adding this to my must-try soon list!

  5. omg sally this looks awesome!!

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

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

    1. That sounds delicious!

  8. Jess @ Sweet Menu says:

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

  9. kelly hughes says:

    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?

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

  10. 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! 🙂

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

  12. Ashley @ QLCC says:

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

  13. Amy @ Amy's Healthy Baking says:

    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!

    1. 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!

  14. Mary Frances says:

    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!

  15. Anna (Hidden Ponies) says:

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

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

    1. Absolutely! Enjoy.

  17. 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!

  18. Jessica @ Sprinkle Some Sugar says:

    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!

  19. Kate @ Diethood says:

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

  20. Julie @ Table for Two says:

    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!!

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

  21. PassTheKnife says:

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

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

  23. 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.

    1. 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!

    2. I have used the water bath below the cheesecake and mine turned out great.  It was also my first cheesecake.

  24. Christi @ Love From The Oven says:

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

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

  25. 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?

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

  26. Zurainny Ismail says:

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

  27. 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 🙂

  28. 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.

  29. 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. :/

    1. 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.

  30. Does the cheesecake taste better after a day/several days or is it one of those tastes-better-when-fresh things?

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