Description
A rich and creamy cheesecake with a buttery graham cracker crust, smooth vanilla filling, chopped Butterfinger candy, and a glossy caramel topping. It is crunchy, silky, and perfect for holidays, birthdays, or any dessert table that needs a serious crowd-pleaser.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 1/2 cups Butterfinger candy bars, chopped, divided
- 1/2 cup caramel sauce, divided
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with two layers of foil and heat water for a water bath.
- In a medium bowl, mix the graham cracker crumbs, 2 tablespoons sugar, and melted butter until combined. Press the mixture firmly into the bottom of the springform pan.
- Bake the crust for 10 minutes, then cool for 10 minutes.
- In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the sour cream, heavy cream, vanilla extract, and salt.
- Add the eggs one at a time, mixing on low speed just until blended. Fold in 1 cup of the chopped Butterfinger candy.
- Pour the filling over the crust and smooth the top. Place the springform pan into a larger roasting pan.
- Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
- Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
- Before serving, drizzle with the remaining caramel sauce and top with the remaining 1/2 cup chopped Butterfinger candy.
- Slice with a warm clean knife and serve chilled.
Notes
- Use room temperature cream cheese for the smoothest filling.
- Mix gently after adding the eggs to help prevent cracks.
- For neat slices, wipe the knife clean between each cut.
- This cheesecake tastes even better after chilling overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 31g
- Sodium: 290mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 135mg
Keywords: Butterfinger caramel cheesecake, candy bar cheesecake, caramel cheesecake, baked cheesecake, graham cracker crust dessert, party dessert