Butterfinger Caramel Cheesecake
A decadent cheesecake layered with crushed Butterfinger candy and gooey caramel sauce, all set on a buttery graham cracker crust. Creamy, crunchy, and irresistibly rich.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup sour cream
- 1 1/2 cups crushed Butterfinger bars (about 5 bars)
- 1/2 cup caramel sauce, plus more for drizzling
- Whipped topping or whipped cream (optional, for garnish)
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside with foil.
- Combine graham cracker crumbs and melted butter. Press into the bottom of the pan to form crust. Bake for 10 minutes, then cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream.
- Fold in 1 cup of the crushed Butterfingers.
- Pour filling over the crust and smooth the top.
- Bake for 50–60 minutes until the center is set but still jiggles slightly. Turn off oven and let it sit inside for 1 hour with the door slightly open.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and sprinkle with remaining Butterfinger pieces. Add whipped topping if desired.
Notes
- Use full-fat cream cheese and sour cream for best texture.
- Let ingredients come to room temperature for easier mixing.
- Refrigerate overnight for the cleanest slices and best flavor.
Find it online: https://tastyze.com/butterfinger-caramel-cheesecake/