Butterfinger Caramel Crunch Cheesecake

If you’re a fan of rich, creamy desserts with a crunchy twist, this Butterfinger Caramel Crunch Cheesecake is about to become your new favorite. Imagine a velvety cheesecake topped with crunchy Butterfinger pieces, luscious caramel sauce, and a buttery graham cracker crust. This dessert is a showstopper that combines the best of sweet and salty, creamy and crunchy.

This cheesecake is the perfect balance of smooth and crunchy, creamy and sweet. It’s an indulgent treat that’s ideal for any special occasion or simply when you want to pamper yourself with something truly decadent. Trust me, once you take a bite, you’ll be hooked!

Resume of the Recipe: This Butterfinger Caramel Crunch Cheesecake features a buttery graham cracker crust, a creamy cheesecake filling, and a generous topping of crushed Butterfingers and caramel sauce. It’s an indulgent dessert that brings together the irresistible flavors of caramel and chocolate in a creamy, dreamy cheesecake that’s sure to impress your guests.

Exciting Story: I created this Butterfinger Caramel Crunch Cheesecake for a family gathering, and it was an instant hit. My family and friends couldn’t get enough of the creamy cheesecake layered with crunchy Butterfinger bits and smooth caramel sauce. It quickly became a favorite at our gatherings, and now it’s a staple for special occasions. The combination of textures and flavors makes every bite an absolute delight, and I love seeing the joy it brings to everyone who tries it.

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Why This Butterfinger Caramel Crunch Cheesecake?

Irresistible Flavor: Combines creamy cheesecake with crunchy Butterfingers and rich caramel.
Decadent Texture: Creamy filling with a buttery crust and a satisfying crunch on top.
Perfect for Any Occasion: Ideal for parties, holidays, or any time you want to treat yourself.

How to Make Butterfinger Caramel Crunch Cheesecake:

Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then remove from the oven and let it cool.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until well combined.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
Bake the Cheesecake:
- Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight to fully set.
Add the Topping:
- Once the cheesecake is fully chilled and set, spread the caramel sauce evenly over the top.
- Sprinkle the crushed Butterfinger bars over the caramel sauce.
- If desired, garnish with whipped cream.
Serve and Enjoy:
- Slice the cheesecake and serve chilled. Enjoy every rich and crunchy bite!

Tips:

Room Temperature Cream Cheese: Ensure the cream cheese is softened to room temperature for a smooth filling.
Prevent Cracking: Bake the cheesecake on a middle rack and avoid opening the oven door during baking to prevent cracks.
Cool Gradually: Allow the cheesecake to cool gradually in the oven before refrigerating to avoid temperature shock.

Substitutions and Variations:

Gluten-Free: Use gluten-free graham cracker crumbs for the crust.
Different Toppings: Try using other candy bars or a mix of crushed nuts for a different twist.

Make a Healthier Version:

Reduced Fat: Use low-fat cream cheese and sour cream to lower the fat content.
Less Sugar: Reduce the amount of sugar in the filling and topping to make it lighter.

Closing: And there you have it! This Butterfinger Caramel Crunch Cheesecake is a luscious, indulgent treat that’s sure to be a crowd-pleaser. Give it a try, and let us know how you loved it. Don’t forget to check out our other decadent dessert recipes!

Frequently Asked Questions:

Can I use a different type of candy for the topping?
- Yes, you can use other candy bars like Snickers or Milky Way if you prefer a different flavor.
Can I make this cheesecake ahead of time?
- Yes, this cheesecake can be made up to 2 days in advance and stored in the refrigerator until ready to serve.
How do I store leftovers?
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cheesecake?
- Yes, you can freeze the cheesecake for up to 2 months. Thaw it in the refrigerator before serving.
How do I get a smooth cheesecake filling?
- Beat the cream cheese until smooth before adding other ingredients, and mix the batter gently to avoid incorporating too much air.
What if I don’t have a springform pan?
- You can use a regular pie dish, but you may need to adjust the baking time and may have a harder time removing the cheesecake.
Can I use homemade caramel sauce?
- Absolutely! Homemade caramel sauce adds a personal touch and can be customized to your taste.
How do I prevent my cheesecake from cracking?
- Bake at a lower temperature, avoid overmixing, and let the cheesecake cool gradually in the oven.
Can I use low-fat cream cheese?
- Yes, but keep in mind that it may slightly affect the texture and creaminess of the cheesecake.
Can I add more toppings or mix-ins?
- Feel free to get creative with additional toppings or mix-ins like chopped nuts or chocolate shavings.

Butterfinger Caramel Crunch Cheesecake

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Recipe by Alexandra Course: All Word Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

hour

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Crust:
1 1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons 6 unsalted butter, melted
For the Cheesecake Filling:
4 4 (8-ounce) packages cream cheese, softened
1 cup 1 granulated sugar
4 large 4 eggs
1 cup 1 sour cream
1 teaspoon 1 vanilla extract
For the Topping:
1 cup 1 crushed Butterfinger bars (about 4-5 bars)
½ cup caramel sauce (store-bought or homemade)
Whipped cream (optional, for garnish)

Directions

Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes, then remove from the oven and let it cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until well combined.
Pour the cream cheese mixture over the cooled crust in the springform pan.
Bake the Cheesecake:
Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, refrigerate for at least 4 hours or overnight to fully set.
Add the Topping:
Once the cheesecake is fully chilled and set, spread the caramel sauce evenly over the top.
Sprinkle the crushed Butterfinger bars over the caramel sauce.
If desired, garnish with whipped cream.
Serve and Enjoy:
Slice the cheesecake and serve chilled. Enjoy every rich and crunchy bite!

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