Butterfinger Cheesecake With Salted Caramel Swirl

Calling all peanut butter and chocolate fanatics! Prepare to meet your dessert destiny with this unbelievably decadent Butterfinger Cheesecake. We’ve taken the classic creamy cheesecake and elevated it to a whole new level of deliciousness by infusing it with the irresistible flavors of Butterfinger candy bars and a luscious salted caramel swirl. This isn’t just a cheesecake; it’s an experience – a symphony of textures and tastes that will leave you craving more. Get ready to impress your friends and family (or simply treat yourself!) with this show-stopping dessert.

What You’ll Need: The Ingredient Rundown

• Butterfinger Candy Bars (150g / 5.3oz): The star of the show! We’re using Butterfinger in both the crust and the caramel swirl for maximum peanut butter-chocolate impact. Make sure to use the classic Butterfinger bars, not the miniatures.
• Graham Cracker Crumbs (100g / 3.5oz): These provide a sturdy and slightly sweet base for our Butterfinger-infused crust. You can buy pre-made crumbs or crush your own graham crackers.
• Unsalted Butter (60g / 2oz & 90g / 3.2oz): Essential for binding the crust together and adding richness to the caramel swirl. Using unsalted butter allows you to control the overall saltiness of the dessert. Make sure it’s melted for the crust and cubed for the caramel.
• Cream Cheese (600g / 21oz): The foundation of any great cheesecake! Full-fat cream cheese is crucial for a rich, creamy texture. Ensure it’s fully softened to avoid lumps in your filling.
• Granulated Sugar (150g / 5.3oz & 200g / 7oz): Provides sweetness to both the cheesecake filling and the salted caramel swirl.
• Light Brown Sugar (150g / 5.3oz): Adds a subtle molasses flavor and moisture to the cheesecake filling, complementing the peanut butter notes.
• Sour Cream (200g / 7oz): Contributes to the cheesecake’s tanginess and creates a wonderfully smooth texture. Full-fat sour cream is recommended.
• Heavy Cream (200ml / 3/4 cup + 2 tbsp & 120ml / 1/2 cup & 60ml / 1/4 cup): Used in the filling for extra richness, in the caramel for a silky smooth consistency, and in the ganache for a glossy finish.
• Large Eggs (3): Bind the cheesecake filling together and provide structure. Add them one at a time and mix gently to avoid overmixing.
• Alcohol-Free Vanilla Extract (1 tsp / 5ml): Enhances the overall flavor profile of the cheesecake.
• Lemon Juice (1 tbsp / 15ml): Brightens the flavors and balances the sweetness.
• Flaky Sea Salt (1 tsp / 5g): A crucial element in the salted caramel swirl, enhancing the sweetness and adding a delightful contrast.
• Dark Chocolate (70% cacao) (60g / 2oz): Used for the ganache drizzle, providing a sophisticated chocolate counterpoint to the peanut butter and caramel.
• Toasted Peanuts (30g / 1oz): Adds a delightful crunch and nutty flavor as a garnish.
• Extra Butterfinger Shards: For an extra touch of Butterfinger goodness and visual appeal.

Ingredient Substitutions

While we highly recommend sticking to the recipe for the best results, here are a few substitutions if needed:

• Butterfinger: If you can’t find Butterfinger, you could try using another peanut butter cup candy, but the flavor won’t be quite the same.
• Graham Crackers: Digestive biscuits or shortbread cookies can be used as a substitute for graham crackers in the crust.
• Sour Cream: Plain Greek yogurt can be used as a substitute for sour cream, but it may result in a slightly tangier cheesecake.

Detailed Step-by-Step Instructions

1. Preheat and Prepare the Pan: Preheat your oven to 160°C (320°F). This lower temperature is crucial for preventing cracks in the cheesecake. Thoroughly grease a 23cm (9-inch) springform pan. Greasing ensures the cheesecake releases cleanly. Line the bottom with parchment paper – this provides an extra layer of insurance against sticking.
2. Make the Butterfinger Crust: In a medium bowl, combine the crushed Butterfinger candy bars (150g/5.3oz), graham cracker crumbs (100g/3.5oz), and melted unsalted butter (60g/2oz). Mix well until the crumbs are evenly moistened. The mixture should resemble wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create a compact, even layer. Bake the crust for 8 minutes. This pre-baking sets the crust, preventing it from becoming soggy. Remove from the oven and let it cool slightly while you prepare the filling.
3. Prepare the Cheesecake Filling: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened cream cheese (600g/21oz) until completely smooth and creamy. This is a vital step – lumps in the cream cheese will result in a grainy cheesecake. Gradually add the granulated sugar (150g/5.3oz) and light brown sugar (150g/5.3oz), mixing until well combined and the sugar is dissolved. Stir in the sour cream (200g/7oz), heavy cream (200ml/3/4 cup + 2 tbsp), vanilla extract (1 tsp/5ml), and lemon juice (1 tbsp/15ml). The lemon juice brightens the flavors and helps balance the sweetness.
4. Incorporate the Eggs: Add the eggs one at a time, mixing *just* until each egg is incorporated. Overmixing at this stage can introduce too much air into the batter, leading to cracks during baking. Scrape down the sides of the bowl after each addition to ensure everything is evenly mixed.
5. Make the Salted Caramel Swirl: In a medium saucepan, melt the granulated sugar (200g/7oz) over medium heat. Do not stir! Allow the sugar to melt and turn into a deep amber color. This requires patience and careful monitoring to prevent burning. Once amber, remove from heat and immediately add the unsalted butter (90g/3.2oz) and stir vigorously until melted and combined. Slowly whisk in the heavy cream (120ml/1/2 cup) – be careful, as it will bubble up. Stir in the chopped Butterfinger candy (100g/3.5oz) and flaky sea salt (1 tsp/5g). Let the caramel cool for about 5 minutes, allowing it to thicken slightly.
6. Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Dollop spoonfuls of the slightly cooled Butterfinger caramel swirl evenly over the filling. Use a skewer or knife to gently swirl the caramel into the filling, creating beautiful ribbons. Avoid over-swirling, as this can muddy the colors. Pour the remaining cheesecake filling over the swirled layer and smooth the surface with a spatula.
7. Bake in a Water Bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan, filling it to about halfway up the sides of the springform pan. This water bath creates a humid environment in the oven, which helps prevent the cheesecake from cracking and ensures even baking. Bake at 160°C (320°F) for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
8. Cooling Process: Once baked, turn off the oven and leave the oven door slightly ajar. Allow the cheesecake to sit in the oven for 1 hour to cool gradually. This slow cooling process is crucial for preventing cracks. Remove the cheesecake from the water bath and let it cool completely to room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
9. Prepare the Chocolate Ganache & Serve: Heat the dark chocolate (60g/2oz) and heavy cream (60ml/1/4 cup) together until smooth. Let it cool slightly. Run a thin knife around the edge of the cheesecake to loosen it from the springform pan. Release the springform and slice the cheesecake. Drizzle with the chocolate ganache, scatter with toasted peanuts and extra Butterfinger shards, and serve.

The Science Behind the Swirl: Why Butterfinger and Caramel Work

The combination of Butterfinger and caramel isn’t just about delicious flavor; it’s about textural contrast and complementary sweetness. Butterfinger’s unique, crispy peanut butter core provides a delightful crunch that cuts through the creamy richness of the cheesecake. The salted caramel adds a layer of complexity, balancing the sweetness with a hint of salt and a smooth, chewy texture. The caramel’s high sugar content also helps to keep the cheesecake moist and tender. The slight instability of the Butterfinger candy also lends itself well to swirling, creating those beautiful, marbled patterns.

Tips for a Crack-Free Cheesecake

Achieving a perfectly smooth, crack-free cheesecake requires a bit of finesse. The key is to control the temperature and humidity during baking. Using a water bath is essential, as it provides a gentle, even heat. Avoid overmixing the batter, as this incorporates too much air. Cooling the cheesecake slowly, first in the oven with the door ajar and then in the refrigerator, prevents thermal shock and cracking. Don’t open the oven door frequently during baking, as temperature fluctuations can also cause cracks.

Butterfinger Variations & Additions

While this recipe is fantastic as is, feel free to experiment with variations! Consider adding a layer of crushed Butterfinger to the bottom of the cheesecake before pouring in the filling for an extra intense Butterfinger flavor. You could also incorporate a Butterfinger mousse layer between the crust and the cheesecake filling. For a more decadent treat, drizzle the finished cheesecake with melted white chocolate in addition to the dark chocolate ganache.

Choosing the Right Butterfinger

The type of Butterfinger you use can impact the final result. Standard-sized Butterfinger bars are perfect for both the crust and the caramel swirl. For the garnish, consider using Butterfinger Minis or shards for a more visually appealing presentation. Ensure the Butterfinger is fresh for the best flavor and texture.

Frequently Asked Questions (FAQ)

Can I make this cheesecake ahead of time?

Yes! Cheesecake actually benefits from sitting in the refrigerator for a day or two, as it allows the flavors to meld and the texture to improve. It can be stored, covered, in the refrigerator for up to 5 days.

Can I use a different type of chocolate for the ganache?

Absolutely. Milk chocolate or semi-sweet chocolate can be used instead of dark chocolate, depending on your preference.

What if I don’t have a springform pan?

While a springform pan is ideal, you can try baking the cheesecake in a regular cake pan lined with parchment paper. However, removing it will be more challenging.

Final Thoughts

This Butterfinger Cheesecake with Salted Caramel Swirl is a show-stopping dessert that’s sure to impress. The combination of creamy cheesecake, crunchy Butterfinger, and sweet-and-salty caramel is simply irresistible. Don’t forget to save this recipe to Pinterest so you can easily find it when you’re ready to bake!

Print