Ingredients
- Oreo Cookies: 1 1/2 cups, crushed
- Melted Butter: 6 tablespoons
- Cream Cheese: 32 ounces, softened
- Granulated Sugar: 1 1/4 cups
- Large Eggs: 4
- Vanilla Extract: 2 teaspoons
- Butterfinger Candy Bars: 8 ounces, chopped
- Caramel Sauce: 1/2 cup, for drizzling
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine crushed Oreo cookies and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create a crust. Bake for 10 minutes.
- Step 2: While the crust cools, beat cream cheese and sugar in a large bowl until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract. Gently fold in chopped Butterfinger candy bars.
- Step 3: Pour the cream cheese mixture over the cooled Oreo crust.
- Step 4: Bake in the preheated oven for 55-65 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Step 5: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.
- Step 6: Before serving, release the cheesecake from the springform pan and drizzle with caramel sauce.
Notes
- To prevent cracking, cool the cheesecake gradually in the oven as instructed, avoiding sudden temperature changes.
- For a slightly softer bite, let a slice sit at room temperature for about 15 minutes before serving.
- Refrigerate leftover cheesecake tightly covered for up to 5 days, keeping it fresh and delicious.
- Before folding in the Butterfingers, chill them in the freezer for 10 minutes to prevent them from melting into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American