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. 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!

    1. Enjoy, Noelle! And congrats on your first homemade cheesecake. 😉

  2. Kristina Hudson says:

    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!

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

  3. 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!

  4. 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!

  5. 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.

  6. 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.

    2. Hi I think a Crunchie is the best alternative

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

  7. 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 🙂

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

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

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

  10. 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.

  11. 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? https://sallysbakingaddiction.com/2014/06/24/blueberry-swirl-cheesecake/

      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!

  12. 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!

    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.

  13. is the inside of the foil supposed to be wet when you take it off? The bottom of my pan was wet too

    1. yep– because it was sitting in water.

  14. 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!

  15. 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.

  16. 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

  17. 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!!!!!!!!!!!!!!!!!!

  18. HI Sally,
    I’m a peanut butter lover like You 🙂 The problem here in Germany is that we do not have things like Reese’s Peanut Butter Cups, peanut butter chips or Butterfingers avaiable in the stores. Maybe You have already prepared that for Your new book but I was wondering if You could give me any tips how to do those sweets on Your own. I already found Your Peanut Butter Cups recipe here on the blog but would love to hear Your comments about peanut butter chips or Butterfingers “make it yourself” substitutions. 😉
    By the way… I´m addicted to Your blog 🙂
    Greets!
    Marta

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

  20. 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! 🙂 

    1. Thank you so much for reporting back Chelle! I’m so glad this was a huge hit!

  21. 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.

  22. SallysbakeblogLover says:

    Sally,

    I’m thinking about making this with Reese’s cups to up the peanut butter chocolate flavor. Any other ways to do that? – up the peanut butter chocolate flavor, that is- Any advice would be greatly appreciated.

    P.S i made your skinny peanut butter chocolate reese’s pie and it was phenonemal

    1. You can add a little more PB to the cheesecake batter if you’d like. PB cups also work!

      1. SallysbakeblogLover says:

        Thanks,Sally!

  23. SallysbakeblogLover says:

    Sally, I just realized I do not have a springform pan. What do i do?!! Can I use a cake pan? Are there any disposable ones available at the grocery store? Please help.

    P.S Buying a reusable springform pan like you have is not an option

    1. I realize it’s over a year later, but some people like myself still read comments. So, just in case this helps someone else, my advice is to use a disposable aluminum pie pan. It’s what I used to do before I got my own springform pan. It always worked for me. =) I caved and bought the springform because I was making a really decadent, two layer cheesecake, and the disposable guy wasn’t tall enough.

      Good luck!

  24. Would it be okay to just use 16 oz of cream cheese?

  25. 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!!

  26. Wow this looks amazing. I have just made the cookies and cream cheesecake from your cookbook, which tasted truly divine….but I am struggling to get the Oreo base out it keeps stucking to the pan (I sprayed it as suggested!) any thoughts…?

  27. My mother in law and i’s birthdays are only one day apart. For the last 6 or more years we have made a different cheesecake to enjoy with husbands on our a shared day. We do lots of research, and then decide on one. This year this is the cheesecake we will try, and I’m the one making it! We are both looking so forward to it! I am going to do a graham cracker crust instead of Oreo. I’m anxious to try your baking method with leaving in the oven. Usually I just do a water bath and that’s all. We will try it April 17th. :)) 

    1. And let me know how it goes! I think your tradition of birthday cheesecake is brilliant!

  28. 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

  29. Hi Sally,
    I really want to make this cheesecake in a 16 count muffin pan as you have with some of your other recipes. Do I keep the crust recipe the same and cut the filling in half?
    Thanks!!

  30. Lori Magoffin says:

    Hi Sally, wonderful recipe! Keeping springform pan from getting wet,I’ve used a Turkey or Ham roasting bag (just do not tie top) in place of foil. You can find them at The Dollar Store. I also used Nutter butter cookies for the crust.Thank you for such a superb recipe and awesome website!

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