There’s indulgence, and then there’s Butterfinger Caramel Cheesecake. This dessert is unapologetically rich, decadently creamy, and full of that nostalgic crunch from crushed Butterfinger candy bars. Drizzled with golden caramel sauce and nestled on a buttery graham cracker crust, this cheesecake doesn’t just satisfy a sweet tooth — it spoils it. Whether you’re making it for a celebration or just because, this one promises to wow with every luscious bite.

Behind the Recipe

It all started with a leftover bag of Halloween candy. I was craving cheesecake, but I also had half a dozen Butterfinger bars calling my name. So I thought, why not both? One experiment later, this masterpiece was born. Now it’s a must-make whenever I want a dessert that feels over-the-top in the best way. It’s crunchy, creamy, gooey, and sweet — all at once.

Recipe Origin or Trivia

This recipe doesn’t come from a vintage cookbook or European patisserie. It’s a purely modern invention, born out of the American love for candy bar mashups. Butterfinger, first launched in 1923, is famous for its crispy peanut-buttery core. Pair that with a classic American-style cheesecake and a generous swirl of caramel, and you’ve got a dessert that’s pure comfort food.

Why You’ll Love Butterfinger Caramel Cheesecake

This one’s a total showstopper, with the flavor to back it up.

Versatile: Make it in a full springform pan or serve in jars for individual treats.

Budget-Friendly: Uses pantry staples and a few fun candy bars.

Quick and Easy: Preps fast, then chills — no water bath needed.

Customizable: Use any candy bar you love if Butterfingers aren’t your thing.

Crowd-Pleasing: That combo of creamy, crunchy, and sweet is irresistible.

Make-Ahead Friendly: Tastes even better after sitting overnight.

Great for Leftovers: Keeps beautifully for a few days and makes amazing midnight snacks.

Chef’s Pro Tips for Perfect Results

To get that bakery-worthy result, here’s what you’ll want to do:

Use room temperature ingredients for a smooth, lump-free batter.
Crush Butterfingers right before using to keep the crunch.
Wrap your springform pan with foil to avoid any leaks.
Let the cheesecake cool gradually to prevent cracking.
Chill overnight for the best flavor and firm texture.

Kitchen Tools You’ll Need

You don’t need a bakery kitchen to pull this off. Just grab these:

Springform Pan: Essential for easy release and clean slices.

Electric Mixer: For a smooth, creamy cheesecake base.

Mixing Bowls: One for the crust and one for the filling.

Spatula: To scrape down the sides and layer the filling.

Measuring Cups and Spoons: For accuracy and balance.

Ingredients in Butterfinger Caramel Cheesecake

Here’s everything that brings this decadent dessert together.

Graham Cracker Crumbs: 1 1/2 cups – Crunchy, buttery base for the cheesecake.
Unsalted Butter (melted): 1/2 cup – Binds the crust and adds richness.
Cream Cheese (softened): 24 oz (3 packages) – The creamy, tangy heart of the dessert.
Granulated Sugar: 1 cup – Balances the tanginess with sweet smoothness.
Eggs: 3 large – Help bind and set the cheesecake perfectly.
Vanilla Extract: 1 1/2 teaspoons – Adds warmth and depth.
Sour Cream: 1 cup – Gives the filling a velvety texture and slight tang.
Butterfinger Bars (crushed): 1 1/2 cups (about 5 regular bars) – Provides crunch and signature candy flavor.
Caramel Sauce: 1/2 cup + more for drizzling – Adds sweetness and a gooey finish.
Whipped Topping or Cream (optional): for garnish – Lightens each bite and looks pretty too.

Ingredient Substitutions

No Butterfinger in sight? No problem.

Graham Cracker Crumbs: Use crushed vanilla wafers or digestive biscuits.

Butterfinger Bars: Try Reese’s, Heath bars, or chopped peanut brittle.

Sour Cream: Plain Greek yogurt works in a pinch.

Caramel Sauce: Melted peanut butter or chocolate ganache for a twist.

Ingredient Spotlight

Butterfinger Bars: These classic candy bars add a crunchy, peanut-buttery sweetness that contrasts beautifully with creamy cheesecake.

Cream Cheese: The star of any cheesecake. Full-fat is best for texture and flavor that holds up to mix-ins like candy and sauce.

Instructions for Making Butterfinger Caramel Cheesecake

This isn’t hard to make, but there’s magic in each layer. Here’s how to get it just right:

Preheat Your Equipment:
Preheat your oven to 325°F and grease a 9-inch springform pan. Wrap the outside with foil to catch any drips.
Combine Ingredients:
Mix graham cracker crumbs and melted butter in a bowl until it feels like wet sand. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool slightly.
Prepare Your Cooking Vessel:
While the crust cools, beat softened cream cheese and sugar in a large bowl until smooth and fluffy. Add eggs one at a time, mixing just until combined. Stir in vanilla and sour cream until fully incorporated.
Assemble the Dish:
Fold in about 1 cup of the crushed Butterfinger pieces. Pour the mixture over the crust and smooth the top.
Cook to Perfection:
Bake for 50–60 minutes until the center is just set. It should jiggle slightly. Turn off the oven, crack the door, and let it sit inside for 1 hour.
Finishing Touches:
Remove and cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight. Before serving, drizzle caramel sauce over the top and sprinkle with remaining crushed Butterfinger.
Serve and Enjoy:
Slice with a clean knife (wipe between cuts) and garnish with whipped cream if desired.

Texture & Flavor Secrets

You’ve got contrast in every bite: the crumbly, buttery crust, the ultra-smooth cheesecake filling, and the crispy-crunch of Butterfinger bits. Add gooey caramel on top and it’s a sweet, salty, creamy, crunchy dream.

Cooking Tips & Tricks

Little things make a big difference with cheesecake. Remember:

Bake in a water bath if you want extra smooth texture and no cracks.
Don’t overmix once the eggs go in — that adds air and leads to sinking.
Always chill overnight. It sets better and slices cleaner.

What to Avoid

Let’s save your cheesecake from these common pitfalls:

Overbaking: If it’s puffed up and cracking, it’s overdone. Look for a gentle wobble.
Warm ingredients: Cold cream cheese and eggs lead to lumps.
Skipping the chill: Cheesecake needs time to set. Patience pays off.

Nutrition Facts

Servings: 12
Calories per serving: 490

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 6 hours (includes cooling and chilling)

Make-Ahead and Storage Tips

This cheesecake is the perfect make-ahead dessert. Chill it overnight, and it only gets better. Store leftovers tightly wrapped in the fridge for up to 5 days. You can also freeze individual slices for up to a month — just thaw overnight in the fridge before serving.

How to Serve Butterfinger Caramel Cheesecake

Serve chilled, with a dollop of whipped cream or vanilla ice cream. It pairs beautifully with a hot cup of coffee or cold milk. Add a sprinkle of extra Butterfinger crumbles or a drizzle of chocolate syrup for an extra indulgent touch.

Creative Leftover Transformations

Have a few slices left? Here’s how to reinvent them:

Blend into milkshakes for a creamy, candy-loaded treat.
Chop and layer into trifles with whipped cream and brownie chunks.
Freeze cubes and dip in chocolate for cheesecake bites.

Additional Tips

Use a hot knife for clean cuts. Wipe it between each slice.
Want a more intense caramel flavor? Add a swirl of caramel into the batter before baking.
Add a pinch of sea salt on top to balance all the sweetness.

Make It a Showstopper

Top with whipped cream rosettes, drizzle caramel in a zigzag pattern, and scatter Butterfinger crumbs over the top. Serve on a cake stand or colorful dessert plates to wow your guests visually as much as with flavor.

Variations to Try

Peanut Butter Swirl: Add a few tablespoons of peanut butter to the filling.
Chocolate Crust: Use crushed chocolate cookies instead of graham crackers.
Mini Cheesecakes: Bake in muffin tins for individual servings.
Candy Mix-In: Try Snickers or Reese’s for a candy bar twist.
Salted Caramel Version: Use salted caramel and a touch of sea salt flakes.

FAQ’s

Q1: Can I use low-fat cream cheese?

You can, but full-fat yields a better texture and taste.

Q2: Do I need to bake it in a water bath?

It helps with a smoother texture but isn’t required for this recipe.

Q3: Can I freeze this cheesecake?

Yes, freeze whole or in slices for up to a month. Thaw in fridge before serving.

Q4: Can I make it without Butterfinger?

Sure, substitute with another candy bar or leave it out entirely.

Q5: What if I don’t have a springform pan?

Use a deep dish pie pan or cake pan, but it may be harder to slice cleanly.

Q6: Is it okay to add caramel inside the cheesecake?

Absolutely! Swirl some in the batter for extra flavor.

Q7: How do I prevent cracks?

Avoid overmixing, don’t overbake, and let it cool slowly.

Q8: Can I use a store-bought crust?

Yes, but the homemade graham crust holds up better under this dense filling.

Q9: Can I make it gluten-free?

Use gluten-free graham crackers and check your candy labels.

Q10: How long should I chill it?

At least 4 hours, but overnight is best for full flavor and clean slicing.

Conclusion

Butterfinger Caramel Cheesecake is a dessert that doesn’t hold back. It’s creamy, crunchy, sweet, salty, and full of nostalgic candy bar flavor. Whether for birthdays, holidays, or just because, trust me, you’re going to love this. It’s bold, decadent, and totally worth every bite.