If you’re a fan of decadent desserts that bring together rich caramel, creamy cheesecake, and the irresistible crunch of Butterfinger candy, this Butterfinger Caramel Crunch Cheesecake is about to become your new favorite indulgence. This show-stopping dessert layers a buttery graham cracker crust with a smooth and luscious cheesecake filling that’s swirled with caramel and packed with crushed Butterfinger pieces. It’s then topped with a golden caramel glaze and even more Butterfinger crunch for the ultimate dessert experience. Perfect for birthdays, holidays, or anytime you’re craving a treat that’s equal parts impressive and delicious, this cheesecake is sure to be a hit with family and friends. Get ready to wow your guests—or just treat yourself to a slice of heaven.

Why You’ll Love This Recipe

• Decadent and Indulgent: Rich caramel, creamy cheesecake, and crunchy Butterfinger pieces make every bite an explosion of flavor and texture.
• Crowd-Pleaser: This dessert is a guaranteed hit for parties, holidays, and celebrations.
• Customizable: Easily adapt the recipe by using different candy bars or adding additional mix-ins like chocolate chips or nuts.
• Visually Stunning: With its caramel drizzle and Butterfinger topping, this cheesecake is a showstopper that looks as good as it tastes.
• Make-Ahead Friendly: Cheesecakes taste even better the next day, so you can prepare this dessert ahead of time for less stress on the big day.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Cooling Time: 6 hours (or overnight)
• Total Time: Approximately 8 hours
• Yield: 12-14 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 550
• Carbohydrates: 55g
• Protein: 7g
• Fat: 34g
• Fiber: 1g
• Sugar: 40g

Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup caramel sauce (store-bought or homemade)
• 1 ½ cups crushed Butterfinger candy bars

For the Caramel Glaze and Topping:

• ½ cup caramel sauce
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup crushed Butterfinger candy bars

Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

• Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with nonstick cooking spray or line the bottom with parchment paper for easy removal.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the crumb mixture evenly into the bottom of the prepared springform pan, creating a firm crust. Use the bottom of a glass or measuring cup to compact it tightly.
• Bake the crust for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
• Add the sour cream, vanilla extract, and eggs (one at a time), beating on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles from forming in the batter.
• Gently fold in 1 cup of the crushed Butterfinger candy bars until evenly distributed.
• Pour half of the cheesecake batter over the cooled crust. Drizzle ¼ cup of the caramel sauce over the batter, then use a knife or skewer to gently swirl it into the mixture. Repeat with the remaining batter and caramel sauce, creating a marbled effect.

Step 3: Bake the Cheesecake

• Place the springform pan on a baking sheet and bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
• Once cooled, remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Refrigerate for at least 6 hours or overnight to fully set.

Step 4: Prepare the Caramel Glaze and Top the Cheesecake

• In a small saucepan, combine the caramel sauce, heavy cream, and vanilla extract over medium heat. Stir until smooth and heated through. Remove from heat and let cool slightly.
• Pour the caramel glaze over the chilled cheesecake, allowing it to drip down the sides for a dramatic effect.
• Sprinkle the remaining crushed Butterfinger candy bars over the top of the cheesecake.

Step 5: Slice and Serve

• Carefully remove the sides of the springform pan and transfer the cheesecake to a serving platter.
• Slice into wedges and serve with additional caramel sauce or whipped cream if desired.

Ingredient Background

Butterfinger Candy Bars

Butterfinger bars bring a signature crunch and nutty sweetness to this cheesecake. Made with a peanut butter-flavored crispy center coated in chocolate, they pair beautifully with the creamy texture of the cheesecake and the buttery richness of caramel.

Cream Cheese

The base of any cheesecake, cream cheese provides the signature tangy flavor and velvety texture. For best results, use full-fat cream cheese and allow it to soften at room temperature for easier mixing.

Caramel Sauce

Caramel sauce adds sweetness and depth to this recipe. Store-bought caramel works well, but if you want to go the extra mile, homemade caramel will take this cheesecake to the next level.

Technique Tips

• Room Temperature Ingredients: Make sure all ingredients (cream cheese, eggs, sour cream) are at room temperature for a smoother batter.
• Avoid Overmixing: Overmixing the batter can incorporate too much air, which may cause the cheesecake to crack.
• Water Bath Alternative: Place a pan of hot water on the oven rack below the cheesecake to create steam and prevent cracking, instead of using a traditional water bath.
• Chill Completely: For the best texture and flavor, allow the cheesecake to chill overnight.

Alternative Presentation Ideas

• Mini Cheesecakes: Make individual cheesecakes using a muffin tin lined with cupcake liners.
• Butterfinger Cheesecake Bars: Press the crust into a 9×13-inch pan, bake, and top with the cheesecake filling. Slice into bars for a more casual dessert.
• Layered Cheesecake Trifle: Layer chunks of cheesecake, caramel sauce, and crushed Butterfingers in a trifle dish or individual glasses for a no-bake twist.

Additional Tips for Success

• Use a sharp, clean knife to slice the cheesecake. Wipe the knife clean between each cut for neat slices.
• Chill the crushed Butterfinger pieces before sprinkling on top to prevent them from melting into the glaze.
• If the crust is too crumbly, add an extra tablespoon of melted butter to help it hold together better.

Recipe Variations

• Peanut Butter Butterfinger Cheesecake: Add ½ cup of creamy peanut butter to the cheesecake batter for a nutty twist.
• Chocolate Drizzle: Drizzle melted chocolate over the caramel glaze for extra decadence.
• Gluten-Free Option: Use gluten-free graham crackers for the crust to make this dessert gluten-free.
• Almond Butterfinger Cheesecake: Swap out the Butterfinger candy for almond toffee bits for a different crunch.

Freezing and Storage

Storage

• Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.

Freezing

• To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Healthier Twist Ideas

• Use low-fat cream cheese and Greek yogurt instead of sour cream to reduce calories and fat.
• Substitute the caramel sauce with a sugar-free version for a lower-sugar option.
• Incorporate finely chopped nuts for natural crunch instead of candy.

Serving Suggestions for Events

• Holidays: This cheesecake makes a perfect centerpiece for Thanksgiving, Christmas, or Easter desserts.
• Birthday Parties: Add candles and extra candy for a festive birthday treat.
• Dinner Parties: Serve small slices alongside coffee or espresso for an elegant dessert option.

Special Equipment

• 9-inch springform pan for easy removal and a professional look.
• Electric mixer for a smooth and creamy cheesecake batter.
• Food processor for crushing graham crackers and Butterfingers (optional but helpful).

Frequently Asked Questions

Q: Can I use a different candy bar instead of Butterfinger?
A: Yes! Try Snickers, Reese’s, or Heath bars for a fun variation.

Q: Why did my cheesecake crack?
A: Overmixing the batter, baking at too high a temperature, or cooling too quickly can cause cracks. Follow the tips provided to avoid these issues.

Q: Can I make this recipe without a springform pan?
A: While a springform pan is recommended, you can use a deep pie dish or cake pan with parchment paper for easier removal.

Q: Is it necessary to use sour cream?
A: Sour cream adds tanginess and a silky texture, but you can substitute it with Greek yogurt or heavy cream.

Q: How do I crush the Butterfingers?
A: Place the candy bars in a resealable plastic bag and crush them with a rolling pin, or pulse them in a food processor.

Q: Can I make the cheesecake ahead of time?
A: Absolutely! Cheesecake tastes even better the next day, so preparing it a day in advance is ideal.

Q: What’s the best way to store leftovers?
A: Cover the cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator.

Q: Can I freeze individual slices?
A: Yes! Wrap each slice in plastic wrap and store them in a freezer-safe bag for convenient single servings.

Conclusion

Butterfinger Caramel Crunch Cheesecake is the ultimate dessert for anyone who loves the combination of creamy cheesecake, rich caramel, and crunchy candy. This recipe is a guaranteed crowd-pleaser, perfect for holidays, birthdays, or any special occasion. With its luscious layers and customizable options, it’s a dessert that’s as fun to make as it is to eat. Treat yourself (and your loved ones) to this unforgettable cheesecake—you won’t regret it!