Oh, Butterfinger Cheesecake with Caramel Drizzle, you glorious, peanut-buttery, caramel-swirled dream! Just the thought of that creamy, decadent cheesecake base, studded with crunchy Butterfinger pieces and dripping with sweet caramel, makes my taste buds sing a joyful tune.

This isn’t just a dessert; it’s a memory waiting to happen, a reason to gather friends and family, and a guaranteed way to make any day feel like a celebration. Get ready to dive into a world of irresistible flavor and create a dessert masterpiece that will have everyone begging for more.

• It’s surprisingly simple to create, delivering maximum flavor with minimal effort.
• The combination of creamy cheesecake, crunchy candy, and rich caramel creates a symphony of textures and tastes.
• Visually stunning, this cheesecake is guaranteed to impress everyone before the first bite.
• Perfect for any occasion, from casual get-togethers to elegant dinner parties, its sweetness is hard to ignore.

Ingredients for Butterfinger Cheesecake with Caramel Drizzle

Here’s what you’ll need to make this delicious dish:

• Cream Cheese Use full-fat cream cheese for the richest, most decadent flavor and creamiest texture. Make sure it is softened to room temperature for easy blending.
• Granulated Sugar This is essential for sweetness and helps create a smooth cheesecake filling.
• Eggs Eggs bind all the ingredients together and provide structure to the cheesecake. Use large eggs and ensure they are at room temperature.
• Alcohol-free vanilla extract A touch of vanilla enhances the other flavors and adds warmth to the cheesecake. Use pure Alcohol-free vanilla extract for the best taste.
• Heavy Cream Heavy cream contributes to the cheesecake’s richness and creaminess.
• Butterfinger Candy Bars The star of the show! Roughly chop the candy bars to add that signature peanut butter and chocolate crunch to the cheesecake.
• Graham Cracker Crumbs These form the base of the crust, providing a delicious and slightly sweet foundation for the cheesecake.
• Melted Butter Combined with the graham cracker crumbs, melted butter holds the crust together. Use unsalted butter to control the saltiness of the crust.
• Caramel Sauce Drizzle this over the finished cheesecake for an extra layer of sweetness and indulgence. You can use store-bought or homemade caramel sauce.
• All-Purpose Flour A small amount of flour helps to stabilize the cheesecake and prevent cracking during baking.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Butterfinger Cheesecake with Caramel Drizzle

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Graham Cracker Crust

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create a crust.

Step 2: 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, mixing well after each addition. Stir in the Alcohol-free vanilla extract and heavy cream until the mixture is well combined and velvety.

Step 3: Add the Butterfinger Pieces

Gently fold in the chopped Butterfinger candy bars into the cheesecake filling, ensuring they are evenly distributed throughout the mixture.

Step 4: Bake the Cheesecake

Pour the cheesecake filling over the prepared graham cracker crust in the springform pan. Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.

Step 5: Cool and Chill

Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for an hour. This helps prevent cracking. After an hour, remove the cheesecake from the oven and let it cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.

Step 6: Garnish and Serve the Butterfinger Cheesecake with Caramel Drizzle

Before serving, remove the cheesecake from the springform pan. Drizzle generously with caramel sauce and garnish with additional chopped Butterfinger pieces, if desired. Slice and serve cold, enjoying every delicious bite of your Butterfinger Cheesecake with Caramel Drizzle.

Key to the Perfect Butterfinger Cheesecake

Choosing the Right Cream Cheese

Using full-fat cream cheese is non-negotiable. It’s what gives the cheesecake its signature richness and creamy texture. Also, make sure it’s properly softened before you start mixing. Cold cream cheese will result in a lumpy batter, and nobody wants that! I usually leave mine out on the counter for a couple of hours, or you can zap it in the microwave for a few seconds. Just be careful not to melt it!

Don’t Overmix the Batter

Overmixing incorporates too much air into the batter, which can cause the cheesecake to puff up and then crack during baking. Mix until just combined, and don’t worry about a few small lumps. They’ll disappear during baking. Remember, we’re aiming for a smooth, decadent cheesecake, not a soufflé!

The Water Bath Debate

Some people swear by baking cheesecakes in a water bath to prevent cracking. While it does help, it’s not absolutely necessary. The key is to bake the cheesecake low and slow, and let it cool gradually. If you do decide to use a water bath, make sure to wrap the springform pan tightly in foil to prevent water from seeping in. Nobody wants a soggy crust!

Cooling is Crucial

Resist the urge to dig into the cheesecake as soon as it comes out of the oven. Letting it cool slowly in the oven and then chilling it in the refrigerator is essential for achieving the perfect texture. The cheesecake needs time to set and for the flavors to meld together. Trust me, the wait is worth it!

Variations on the Butterfinger Cheesecake with Caramel Drizzle Theme

Chocolate Crust Upgrade

Want to take your cheesecake to the next level? Use chocolate graham crackers instead of regular ones for the crust. The slight chocolate flavor pairs perfectly with the Butterfinger and caramel. You can even add a tablespoon of cocoa powder to the graham cracker crumbs for an extra chocolatey kick.

Peanut Butter Swirl

For even more peanut butter goodness, swirl a few tablespoons of creamy peanut butter into the cheesecake batter before baking. Just dollop spoonfuls of peanut butter on top of the batter and use a knife or skewer to create a swirl pattern. Be careful not to overmix!

Salted Caramel Sensation

A pinch of salt can really enhance the sweetness of the caramel and balance out the richness of the cheesecake. Sprinkle a little sea salt over the caramel drizzle before serving for a salted caramel sensation. It’s a simple addition that makes a big difference!

Mini Butterfinger Cheesecakes

For individual servings, bake the cheesecake batter in muffin tins lined with cupcake liners. Reduce the baking time accordingly, and you’ll have adorable mini Butterfinger cheesecakes that are perfect for parties or portion control.

Making Caramel Drizzle From Scratch

Simple Homemade Caramel Drizzle

Creating your own caramel drizzle is easier than you might think and tastes far better than most store-bought versions. All you need is sugar, butter, heavy cream, and a pinch of salt.

Caramel Drizzle Step-by-Step

First, melt the sugar in a saucepan over medium heat, stirring constantly until it turns into a golden amber color. Be patient and keep stirring to prevent burning. Once the sugar is melted, add the butter and stir until melted and smooth. Be careful, as the mixture may bubble up. Next, slowly pour in the heavy cream and stir until the caramel is smooth and creamy. Remove from heat and stir in a pinch of salt. Let the caramel cool slightly before drizzling over the cheesecake.

Tips for Perfect Caramel

Use a heavy-bottomed saucepan to prevent the sugar from burning. Keep a close eye on the sugar as it melts, as it can go from golden to burnt very quickly. If the caramel seizes up when you add the cream, don’t panic! Just keep stirring over low heat until it smooths out again.

Storage Tips for Butterfinger Cheesecake with Caramel Drizzle

Refrigeration is Key

Butterfinger Cheesecake with Caramel Drizzle should be stored in the refrigerator to maintain its texture and prevent spoilage. Cover the cheesecake tightly with plastic wrap or store it in an airtight container.

How Long Will It Last?

When properly stored, Butterfinger Cheesecake with Caramel Drizzle will last for up to 5 days in the refrigerator. However, it’s best enjoyed within the first 3 days for optimal flavor and texture.

Freezing for Later

If you want to store the cheesecake for longer, you can freeze it. Wrap the cheesecake tightly in plastic wrap and then in a layer of foil. Freeze for up to 2 months. When ready to serve, thaw the cheesecake in the refrigerator overnight. Keep in mind that freezing may slightly alter the texture of the cheesecake, but it will still be delicious.

Common Butterfinger Cheesecake with Caramel Drizzle Mistakes and How to Avoid Them

Cracked Cheesecake Catastrophe

A cracked cheesecake is a common baking woe, but it’s easily avoidable. The key is to bake the cheesecake low and slow, and let it cool gradually. Avoid overbaking, and consider using a water bath.

Soggy Crust Blues

A soggy crust is usually caused by too much moisture. Make sure to press the graham cracker crumbs firmly into the bottom of the pan, and bake the crust for a few minutes before adding the filling to help it set.

Lumpy Filling Woes

Lumpy filling is usually caused by using cold cream cheese. Make sure the cream cheese is properly softened before you start mixing. If you still end up with lumps, try using an electric mixer to smooth out the batter.

Final Thoughts on Butterfinger Cheesecake with Caramel Drizzle

So there you have it: a foolproof recipe for Butterfinger Cheesecake with Caramel Drizzle that’s guaranteed to impress. Whether you’re celebrating a special occasion or just craving a decadent treat, this cheesecake is sure to satisfy your sweet tooth. So go ahead, gather your ingredients, and get ready to bake up a little bit of happiness. Your taste buds will thank you!

Perfecting the Cooking Process

To nail this Butterfinger Cheesecake with Caramel Drizzle, start by prepping the crust. Make the cheesecake filling while the crust cools, then bake low and slow. The caramel comes last, adding a final touch of sweetness. This keeps everything smooth and dreamy.

Add Your Touch

Want to get wild? Try adding a pinch of sea salt to the caramel for a salted caramel drizzle. Swap out the regular cream cheese for Neufchâtel for a tangier flavor. Or, sprinkle chopped peanuts on top for extra crunch. Make it yours!

Storing & Reheating

Leftover Butterfinger Cheesecake with Caramel Drizzle should be stored in the refrigerator, tightly covered, to keep it fresh for up to five days. There is no need for reheating, as it’s best enjoyed cold straight from the fridge!

Helpful Tips for Butterfinger Cheesecake Success

• Chill the cheesecake thoroughly after baking to allow the flavors to meld and the texture to set properly. Overnight is preferable.

• When making the caramel drizzle, keep a close eye on the sugar as it melts to avoid burning it. Burnt sugar will ruin the whole flavor profile.

• Use a water bath while baking to prevent cracks and ensure a creamy, even texture throughout your delicious Butterfinger Cheesecake with Caramel Drizzle.

(Personal anecdote formated as paragraph subheading)

My cousin once tried to rush the cooling process and ended up with a cracked cheesecake. Now, we always joke about “cheesecake patience” at family gatherings. It’s worth the wait, trust me!

Butterfinger Cheesecake with Caramel Drizzle: A Slice of Sweet Nostalgia

Alright, folks, buckle up because we’re about to dive headfirst into a dessert experience that’s equal parts decadent and nostalgic. I’m talking about a Butterfinger Cheesecake with Caramel Drizzle, a masterpiece that combines the creamy, dreamy texture of cheesecake with the irresistible crunch of Butterfinger candy. If you’re anything like me, just hearing those words makes your taste buds do a happy dance.

Forget everything you thought you knew about “sensible” desserts. This isn’t that. This is a full-throttle, no-holds-barred celebration of flavor, texture, and pure, unadulterated indulgence. Prepare to be transported back to childhood, where candy bars were currency and a good dessert could solve just about any problem. This Butterfinger Cheesecake with Caramel Drizzle recipe is like a warm hug from your grandma, only grandma happens to be a culinary genius with a serious sweet tooth.

Why This Butterfinger Cheesecake with Caramel Drizzle Recipe Is a Must-Try

So, why should you dedicate precious time and energy to crafting this magnificent creation? Let me break it down for you:

• The Flavor Explosion: The combination of creamy cheesecake, crunchy Butterfinger bits, and rich caramel is a symphony of flavors that will make your palate sing. Each bite is a textural and taste adventure.
• It’s Easier Than You Think: Don’t let the fancy name intimidate you. This recipe is surprisingly straightforward. If you can whisk ingredients and operate an oven, you’re already halfway there.
• Crowd-Pleasing Potential: Whether you’re hosting a dinner party or simply want to impress your family, this cheesecake will be the star of the show. Prepare for compliments galore and requests for the recipe.
• Nostalgia Factor: Let’s face it; we all have fond memories associated with Butterfinger candy. This dessert taps into that nostalgia, bringing back those feelings of joy and childlike wonder.

Gathering Your Ingredients for Butterfinger Bliss

Before we embark on this culinary journey, let’s make sure you have everything you need. Here’s your shopping list for the Butterfinger Cheesecake with Caramel Drizzle:

For the Crust:

• 1 ½ cups graham cracker crumbs (about 12 full sheets)
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 32 ounces cream cheese, softened (that’s four 8-ounce packages!)
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon Alcohol-free vanilla extract
• ½ cup sour cream
• 6 regular-sized Butterfinger bars, chopped

For the Caramel Drizzle:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• ½ cup heavy cream
• Pinch of sea salt (optional, but highly recommended!)

Ingredient Substitutions for Dietary Needs

Now, let’s talk substitutions. Need to make this recipe gluten-free? Simply swap out the graham crackers for gluten-free graham crackers. Want a tangier cheesecake? Use Neufchâtel cheese instead of regular cream cheese. The possibilities are endless!

Step-by-Step Guide to Butterfinger Cheesecake Perfection

Alright, let’s get cooking! Here’s how to make this irresistible Butterfinger Cheesecake with Caramel Drizzle:

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.

3. Press the mixture firmly into the bottom of a 9-inch springform pan.

4. Bake for 8-10 minutes, or until lightly golden. Let cool completely.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

2. Add the eggs one at a time, beating well after each addition.

3. Stir in the Alcohol-free vanilla extract and sour cream.

4. Gently fold in the chopped Butterfinger bars.

Step 3: Bake the Cheesecake

1. Pour the cheesecake filling over the cooled crust.

2. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in (this is important if you’re using a water bath).

3. Place the springform pan in a larger roasting pan.

4. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracking).

5. Bake for 55-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.

6. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. This helps prevent cracking.

7. Remove the cheesecake from the oven and let it cool completely at room temperature.

8. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Step 4: Whip Up the Caramel Drizzle

1. In a medium saucepan, melt the sugar over medium heat, stirring constantly, until it turns into a golden amber color. Be patient and don’t let it burn!

2. Remove from heat and carefully stir in the butter until melted and smooth.

3. Slowly pour in the heavy cream, stirring constantly, until the caramel is smooth and creamy.

4. Stir in the sea salt (if using).

5. Let the caramel cool slightly before drizzling it over the cheesecake.

Serving Suggestions for the Ultimate Butterfinger Experience

Now for the fun part: serving! Slice the Butterfinger Cheesecake with Caramel Drizzle and drizzle generously with warm caramel sauce. For an extra touch of decadence, top with additional chopped Butterfinger bars or a dollop of whipped cream. Serve chilled and prepare to be amazed.

This cheesecake pairs perfectly with a scoop of vanilla ice cream or a cup of hot coffee. It’s also a fantastic dessert to bring to potlucks, birthday parties, or any occasion that calls for a little bit of sweetness.

Troubleshooting Tips for Butterfinger Cheesecake with Caramel Drizzle

Even the best bakers encounter challenges from time to time. Here are a few common problems and how to solve them:

• Cracked Cheesecake: This is usually caused by baking the cheesecake at too high of a temperature or cooling it too quickly. Using a water bath and cooling the cheesecake slowly in the oven can help prevent cracking.
• Soggy Crust: Make sure you press the graham cracker crumbs firmly into the bottom of the pan. You can also pre-bake the crust for a few extra minutes to help it crisp up.
• Runny Caramel: If your caramel is too runny, it’s likely that you didn’t cook the sugar long enough. Continue cooking the sugar until it reaches a golden amber color.

Conclusion for Butterfinger Cheesecake with Caramel Drizzle :

This Butterfinger Cheesecake with Caramel Drizzle is a guaranteed crowd-pleaser. From its crunchy, peanut buttery base to its creamy cheesecake filling and the decadent caramel topping, every bite is a symphony of flavors and textures. Remember the key steps: room-temperature cream cheese, a gentle hand with the mixer, and the magic of a water bath. So, go ahead, bake this showstopper and prepare to be showered with compliments. After all, who can resist a slice of pure cheesecake perfection?

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FAQs :

Can I make this Butterfinger Cheesecake with Caramel Drizzle ahead of time?

Absolutely! In fact, I encourage it. This Butterfinger cheesecake is even better after chilling in the refrigerator for at least four hours, or preferably overnight. The flavors meld together beautifully, and the texture becomes even richer and more decadent. Just make sure to keep it covered tightly to prevent it from drying out or absorbing any rogue refrigerator aromas. When you’re ready to serve, add that luscious caramel drizzle and watch everyone’s eyes light up. It’s a fantastic make-ahead dessert for stress-free entertaining.

How do I get that perfect, smooth cheesecake texture?

Ah, the bane of many a baker! The secret to a smooth cheesecake lies in a few key steps. First, make sure your cream cheese is at room temperature before you begin. This will prevent lumps from forming. Second, don’t overmix the batter; mix just until everything is combined. Overmixing incorporates too much air, which can cause cracks. Finally, bake your cheesecake in a water bath. The steam from the water bath helps to keep the cheesecake moist and prevents it from cracking. Follow these tips, and you’ll be rewarded with a velvety smooth Butterfinger cheesecake.

What’s the best way to cut a cheesecake cleanly?

Nothing ruins a beautiful cheesecake like ragged, uneven slices. The best way to cut a cheesecake cleanly is to use a long, thin knife dipped in hot water. Wipe the knife clean between each slice to prevent the crumbs from sticking. For an extra professional touch, you can even use dental floss! Just slide the floss down through the cheesecake to create a clean, effortless cut. This technique works wonders and ensures each slice of your Butterfinger Cheesecake with Caramel Drizzle looks as good as it tastes.

Can I freeze this Butterfinger dessert?

Yes, you can definitely freeze this Butterfinger cheesecake! Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container. It can be frozen for up to 2-3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight. Freezing might slightly alter the texture, but it will still be delicious. Hold off on the caramel drizzle until after thawing to maintain its perfect consistency. This makes it a great option for prepping ahead for special occasions or satisfying those cheesecake cravings anytime.