Ingredients
- Butterfinger candy bars, chopped: 6 (regular size)
- Cream cheese, softened: 32 oz
- Granulated sugar: 1 cup
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Graham cracker crumbs: 1 1/2 cups
- Melted butter: 6 tablespoons
- Caramel sauce: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat the softened cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: Gently fold in 4 chopped Butterfinger candy bars into the cream cheese mixture.
- Step 4: Pour the cream cheese mixture over the graham cracker crust in the springform pan.
- Step 5: Bake in the preheated oven for 55-65 minutes, or until the center is just slightly jiggly. Let cool completely before refrigerating for at least 4 hours.
- Step 6: Before serving, drizzle with caramel sauce and sprinkle the remaining 2 chopped Butterfinger candy bars on top. Carefully remove the cheesecake from the springform pan and slice to serve.
Notes
- Store leftover Butterfinger cheesecake tightly wrapped in the refrigerator for up to 3 days to maintain its creamy texture.
- If you want a slightly softer cheesecake slice, let it sit at room temperature for about 15-20 minutes before serving; avoid actual reheating.
- Garnish each slice with a dollop of whipped cream and a few extra Butterfinger crumbles for an even more decadent presentation.
- For easier slicing, run a long, thin knife under hot water and wipe it clean between each cut; this helps prevent the candy bar pieces from dragging.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American