I’ve been making this for years and people lose their mind over it every time.

This recipe takes the classic cheesecake and elevates it to a whole new level with the addition of everyone’s favorite candy bar: Butterfinger! The result is a decadent dessert with a smooth and creamy cheesecake filling studded with crunchy Butterfinger pieces, all encased in a buttery graham cracker crust and topped with a rich chocolate ganache.

Here’s a breakdown of the ingredients (separated for the crust, cheesecake, and ganache) with step-by-step instructions for making this delightful Butterfinger Cheesecake:

Ingredients:

For the Graham Cracker Crust:

For the Cheesecake Filling:

For the Chocolate Ganache:

Instructions:

1. Preheat the Oven and Prepare the Crust:

   • Preheat your oven to 325°F (165°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until everything is evenly incorporated.
   • Press the crumb mixture firmly into the bottom and slightly up the sides of a greased 9-inch springform pan.

2. Make the Creamy Cheesecake Filling:

   • Using an electric mixer, beat the softened cream cheese until smooth and creamy.
   • Gradually add the sugar and continue beating until well combined.

3. Beat in the Eggs:

   • Separate the eggs, adding the yolks one at a time to the cream cheese mixture and beating well after each addition.

4. Flavor and Fold:

   • Stir in the vanilla extract and sour cream.
   • Gently fold in the crushed Butterfinger candies using a rubber spatula. Be careful not to overmix.

5. Bake the Cheesecake:

   • Pour the cheesecake batter over the prepared graham cracker crust in the springform pan.
   • Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

6. Cool and Rest:

   • Once baked, take the cheesecake out of the oven and let it cool completely at room temperature on a wire rack. This can take several hours.

7. Prepare the Ganache:

   • In a double boiler or a microwave-safe bowl, melt the semisweet chocolate chips. If using the microwave, heat in 30-second increments, stirring well between each interval to prevent burning.
   • Once melted, remove the chocolate from heat and stir in the heavy cream until smooth and glossy.

8. Assemble and Chill:

   • Pour the chocolate ganache over the cooled cheesecake, spreading it evenly to coat the top.
   • You can add some extra crushed Butterfinger candies or whipped topping for decoration, if desired.

9. Refrigerate and Enjoy!

   • Refrigerate the entire cheesecake for at least 4 hours, or ideally overnight, to allow it to set completely.
   • Slice and serve your delicious Butterfinger Cheesecake and enjoy!