I admit I have a weakness: anything that marries crunchy candy with silky cheesecake. Picture this — me, midnight, a spoon, and a suspiciously empty Butterfinger bag. I decided the obvious solution: channel that snack-time chaos into a proper dessert. This Butterfinger Caramel Cheesecake Delight started as a personal rescue mission and turned into a crowd-pleaser faster than I could say “more candy, please.” It smells like toasted sugar and vanilla, the filling feels like velvet on the tongue, and the crushed Butterfinger adds that irresistible crackle. If you love contrasts — creamy and crunchy, rich and a little salty — this one will make you smile between bites.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 30 minutes active
- Cook Time: 1 hour (bake) + 10 minutes crust prebake
- Total Time: About 9 hours (including 8 hours chill)
Why This Recipe is Awesome
This cheesecake hits all the happy notes: a buttery graham crust, luxuriously smooth cream cheese filling, crunchy caramelized candy, and a warm drizzle of caramel. It looks fancy without needing fancy techniques — your oven won’t rage at you, and the texture stays silky, not rubbery. Who doesn’t love a dessert that crackles when you cut into it? Plus, the Butterfinger pieces bring a peanut-buttery, flaky crunch that turns every forkful into a mini celebration.
Ingredients
For the Main Dish:
- For the crust: 2 cups (about 8 oz) graham cracker crumbs, 3 tbsp granulated sugar, 6 tbsp unsalted butter, melted
- For the filling: 32 oz (4 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 1/2 cups crushed Butterfinger candy bars (about 5–6 bars), divided
For the Sauce / Garnish (if applicable):
- 1 cup granulated sugar
- 6 tbsp unsalted butter (cut into pieces)
- 1/2 cup heavy cream (warmed)
- Flaky sea salt, for finishing
- Extra whole or chopped Butterfingers for garnish
How I Make It
Step 1:
Preheat the oven to 350°F. In a medium bowl, stir together the graham cracker crumbs, 3 tbsp sugar, and melted butter until the mixture looks like wet sand. Press the crust firmly into the bottom of a 9-inch springform pan (use a measuring cup for even pressure). Bake the crust for 10 minutes until it smells toasty and slightly darkened at the edges — that buttery aroma tells you you’re on the right track.
Step 2:
Lower the oven to 325°F. In a large bowl, beat the room-temp cream cheese with 1 cup sugar until utterly smooth and creamy. Scrape the bowl and mix again; lumps ruin the mouthfeel. Beat in the eggs one at a time, blending gently — don’t whip air into the batter. Add the sour cream, heavy cream, vanilla, and salt; stir until silky. Fold in 1 cup of the crushed Butterfinger bits with a spatula so you keep that tender texture.
Step 3:
Pour the filling over the warm crust and smooth the top. For fewer cracks, tuck the springform pan into a larger baking dish and pour hot water into the outer dish to create a shallow water bath (optional but forgiving). Bake at 325°F for about 50–60 minutes — the center should jiggle slightly like gelatin when you gently shake the pan. You’ll smell sweet, toasted candy and vanilla — total comfort.
Step 4:
Turn off the oven and crack the door open; let the cheesecake cool inside for 30 minutes to avoid dramatic temperature changes that cause cracks. Remove carefully and cool to room temperature on the counter (about 1 hour), then refrigerate for at least 8 hours or overnight. Cold sets the texture into that satisfying, sliceable creaminess.
Step 5:
Make the caramel sauce: heat 1 cup sugar in a dry saucepan over medium heat; swirl the pan (don’t stir) until it melts to an amber color and smells nutty. Add the butter in pieces (it will bubble), whisk, then slowly whisk in the warmed 1/2 cup heavy cream until smooth. Drizzle the warm caramel over chilled cheesecake, sprinkle extra crushed Butterfinger and a pinch of flaky sea salt. Cut with a hot, dry knife for clean slices and listen for that tiny crunch with every bite.
Pro Tips
- Use room-temperature cream cheese and eggs so the batter goes silky without overmixing.
- If you get a crack, don’t panic — cover it with caramel and extra candy; presentation saves the day.
- For the cleanest slices, dip your knife in hot water and wipe it between cuts.
- Make the caramel sauce ahead and warm gently; it keeps in the fridge for a week.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap graham crackers for chocolate cookies (Oreos) for a chocolate crust — it makes the cake feel richer and a tad sweeter.
- Replace sour cream with full-fat Greek yogurt for a tangy lift; texture stays creamy but the flavor shifts brighter.
- For dairy-free: use a dairy-free cream cheese and coconut cream; note the texture becomes slightly lighter and the flavor gets coconut notes.
- Don’t have Butterfinger? Use Heath bars, Twix, or chopped peanut butter cups — each changes the candy’s texture and sweetness slightly.
Variations & Tips
- Add 2 tbsp of cocoa powder to the crust for a chocolate base.
- Mix a swirl of peanut butter into the filling for extra nutty depth.
- Top with chopped roasted peanuts for crunch and a savory contrast.
- Drizzle chocolate ganache instead of caramel for a double-chocolate finish.
- Make mini cheesecakes in a muffin tin for portion control and faster chilling.
- For a tart contrast, add a thin raspberry compote layer under the caramel drizzle.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cheesecake a day ahead and chill it for at least 8 hours. Store tightly covered in the fridge; finish with caramel and candy right before serving for the freshest crunch.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or a 10–12 inch pan with adjusted bake time — expect 10–15 extra minutes. Keep an eye on the jiggle in the center.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 4.5 tbsp oil instead of 6 tbsp butter) for the crust; texture becomes slightly less firm.
- How do I know it’s done?
- Look for set edges and a center that gently jiggles like loose gelatin. The top should hold color, and the edges may lift slightly from the pan. That slight jiggle means silky, not raw.
- What if I don’t have ingredient X?
- If you lack Butterfinger bars, use Heath or Twix bars. No graham crackers? Use digestive biscuits or chocolate cookies. Simple swaps keep things moving.
How I Like to Serve It
I serve this cheesecake slightly chilled with a warm drizzle of caramel and a sprinkle of chopped Butterfinger for that final crunch. Pair it with strong coffee or a glass of cold milk — both balance the sweetness brilliantly. This dessert thrills at holiday dinners, potlucks, or whenever you want to make a regular Tuesday feel special.
Notes
- Store leftover cheesecake tightly covered in the fridge for up to 4 days. Freeze slices wrapped well for up to 1 month.
- Reheat caramel gently in the microwave (10–15 seconds) before drizzling so it flows smoothly.
Final Thoughts
Closing: Now go impress someone — or just yourself — with this buttery, crunchy, caramel-covered cheesecake. You deserve a celebration-sized slice.