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. I want to make this in a loaf pan . What would you modify ?
    I know I need less of everything but if I split the batter and crust into 2 pans can i keep the recipe the same ?
    Thanks !

  2. 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!

    1. Yay! That’s great! Congratulations 🙂

  3. 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. Whoops! I should have clarified as a 12-count muffin pan, my apologies. Thanks so much for the advice!

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

      3. 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.

  4. 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!

  5. Errrrr so what happens if you carefully wrapped your pan in foil but water got into the pan somehow from the water bath? I drained it out and the cheesecake is in the fridge but I’m nervous this messed it up!!!

  6. 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.

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

  8. 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.

  9. 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!

      1. Hey Sally,

        How do I adjust the recipes for smaller size cheesecakes? 9 inch is quite big for our household. Anyway I can make it into a 8 square tray or smaller spring form pan?

  10. 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!

  11. 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!

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

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