Butterfinger Caramel Cheesecake
Creamy, crunchy, and dripping with caramel — this Butterfinger Caramel Cheesecake is the ultimate crowd-pleaser that checks all the dessert boxes.
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Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Measuring Cup
Ingredients
Crust
- 2 cups Graham cracker crumbs
- 1/3 cup Granulated sugar
- 1/2 cup Unsalted butter, melted
Filling
- 16 oz Cream cheese, softened At room temperature
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream, chilled
- 1 cup Butterfinger bars, chopped About 100g
- 1/2 cup Caramel sauce Plus extra for drizzling
Instructions
- Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by lightly greasing the sides or lining the bottom with parchment.
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted unsalted butter until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then remove and let cool completely.
- In a mixing bowl, beat cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until fully combined and smooth.
- In another chilled bowl, whip heavy cream until stiff peaks form. Be careful not to overwhip.
- Gently fold the whipped cream into the cream cheese mixture until light and uniform.
- Fold in chopped Butterfinger bars, distributing the candy evenly through the filling.
- Pour the mixture over the cooled crust and spread evenly. Drizzle caramel sauce over the top and swirl slightly if desired.
- Refrigerate for at least 4 hours or until fully set. Remove the springform sides, slice, and serve chilled.
Notes
Store cheesecake covered in the refrigerator for up to 4 days. For freezing, wrap in plastic wrap and aluminum foil and freeze for up to 2 months.