Butterfinger Caramel Cheesecake
A creamy and rich cheesecake featuring Butterfinger candy bars and caramel, perfect for any occasion.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy cream
- 1 cup chopped Butterfinger candy bars
- 1/2 cup caramel sauce
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- Bake the crust for 10 minutes, then allow it to cool.
Making the cheesecake filling
- In a large bowl, beat together the cream cheese and powdered sugar until smooth.
- Gradually add in the heavy cream and mix until well combined.
- Fold in the chopped Butterfinger bars.
Assembly
- Pour the cream cheese mixture over the cooled crust.
- Drizzle caramel sauce over the top and gently swirl it into the cheesecake.
- Refrigerate for at least 4 hours or until set.
- Serve chilled and enjoy!
Notes
Ensure the cream cheese is softened well to avoid lumps in your cheesecake mixture. Press the crust firmly into the pan for a sturdy base. You can use leftover Butterfinger pieces for topping or mixing into the batter. For a firmer cheesecake, refrigerate overnight before serving. Store leftovers in the refrigerator, covered for 4 to 5 days.