Description
A luscious, ultra-creamy peanut butter cheesecake studded with chopped Butterfinger bars, all resting on a crispy chocolate-Oreo base. It’s finished with a glossy chocolate ganache, swirls of peanut butter whipped cream, and an extra sprinkle of Butterfinger pieces for maximum crunch!
Ingredients
Scale
For the Crust
- 2¼ cups Oreo cookie crumbs (about 302 g)
- 4 Tbsp (56 g) salted butter, melted
For the Cheesecake Filling
- 24 oz (678 g) cream cheese, softened to room temp
- 1 cup (207 g) granulated sugar
- 3 Tbsp (24 g) all-purpose flour
- ¾ cup (173 g) sour cream, room temperature
- ½ cup (140 g) creamy peanut butter
- 1 tsp pure vanilla extract
- 4 large eggs, at room temperature
- 1½ cups chopped Butterfinger bars (around 12 fun-sized pieces)
For the Chocolate Ganache
- 6 oz semi-sweet chocolate chips
- ½ cup heavy whipping cream
For the Peanut Butter Whipped Cream
- ¾ cup heavy whipping cream
- ½ cup (58 g) powdered sugar
- 2 Tbsp (35 g) peanut butter
- ¼ tsp vanilla extract
Extra
- Additional chopped Butterfingers, for garnish
Instructions
- Prep the Pan & Crust
- Preheat your oven to 325 °F (163 °C). Line a 9″ springform pan with parchment on the bottom and grease the sides.
- In a medium bowl, stir together Oreo crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the pan.
- Bake 10 minutes, then let cool. Wrap the outside of the pan in aluminum foil to waterproof it for the water bath (this prevents any steam or water from seeping in).
- Make the Filling
- Lower oven temp to 300 °F (148 °C).
- Roughly chop Butterfinger bars and set aside.
- In a large bowl, beat cream cheese, sugar, and flour on low speed until silky and lump-free—this minimizes air and helps prevent cracks. Scrape down the bowl.
- Add sour cream, peanut butter, and vanilla; mix on low until smooth.
- With mixer on low, incorporate eggs one at a time, pausing to scrape the bowl after each addition.
- Gently fold in the chopped Butterfinger pieces by hand.
- Bake in a Water Bath
- Pour filling over the cooled crust, smoothing the top.
- Place the springform pan inside a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform (but never above the foil!).
- Bake 1 hr 25 min, until the edges are set but the center still jiggles slightly.
- Turn off the oven; keep the door closed for 30 min to let it finish cooking gently.
- Crack the door open and let the cheesecake cool for another 30 min. This gradual drop in temperature helps avoid cracks.
- Remove from the oven and water bath, unwrap foil, and transfer to the fridge. Chill at least 5 hrs, preferably overnight.
- Prepare the Ganache & Whipped Cream
- Ganache: Place chocolate chips in a heatproof bowl. Heat the cream until steaming (but not fully boiling), then pour it over the chocolate. Let rest 2–3 min, then whisk until glossy and lump-free.
- Peanut Butter Whipped Cream: In a chilled bowl, whip heavy cream, powdered sugar, peanut butter, and vanilla on high until firm peaks form.
- Assemble & Serve
- Remove the cold cheesecake from the springform and place on your serving platter.
- Pour ganache over the top, letting it gently drip down the sides.
- Fit a piping bag with your favorite tip and pipe swirls of peanut butter whipped cream around the perimeter.
- Scatter extra chopped Butterfingers over the top for that signature crunch.
- Keep refrigerated until ready to slice. Best enjoyed within 3–4 days.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Desserts
Nutrition
- Serving Size: 1 Slice
- Calories: 583
- Sugar: 42.2 g
- Sodium: 373.6 mg
- Fat: 36.4 g
- Carbohydrates: 56.1 g
- Protein: 12.3 g
- Cholesterol: 116.4 mg