This Butterfinger Caramel Cheesecake is what dessert dreams are made of. It’s creamy, crunchy, sweet, and indulgent in all the best ways. A buttery graham cracker crust holds a rich and silky cheesecake filling, layered with gooey caramel and topped with fluffy whipped cream, crumbled Butterfingers, and a generous drizzle of chocolate and caramel sauce. Every bite is a celebration of texture and flavor, making it the ultimate treat for candy bar lovers and cheesecake fans alike.

Behind the Recipe

This cheesecake was born out of a moment of candy-bar inspiration. One afternoon, staring at leftover Halloween Butterfingers, I had an idea—why not turn them into a showstopping dessert? Combining their peanut-buttery crunch with a classic cheesecake base felt like a match made in sweet tooth heaven. After a few test runs (and lots of taste testing), this beauty came to life—and it’s been stealing the spotlight at every gathering since.

Recipe Origin or Trivia

Cheesecake has been gracing dessert tables since ancient Greece, but the American-style cheesecake we know today took root in New York. This version adds a modern, playful twist by incorporating Butterfinger bars, which were first created in 1923 and have been a nostalgic favorite ever since. The mix of creamy, crumbly, and crunchy textures makes this dessert a delightful tribute to both candy and classic cheesecake.

Why You’ll Love Butterfinger Caramel Cheesecake

If you’re looking for a dessert that wows on sight and delights on taste, this one delivers in every way:

Versatile: Perfect for birthdays, holidays, or any celebration where you want to impress.

Budget-Friendly: Uses everyday baking ingredients and leftover candy bars.

Quick and Easy: Straightforward steps and no water bath needed.

Customizable: You can swap in other candy bars or add chocolate chips for extra flair.

Crowd-Pleasing: It’s a guaranteed hit with kids and adults alike.

Make-Ahead Friendly: Best served chilled, so you can prep it a day in advance.

Great for Leftovers: Keeps beautifully in the fridge for several days.

Chef’s Pro Tips for Perfect Results

A little know-how goes a long way when making cheesecake. Here are the tips that’ll give you a bakery-level result:

Use room temperature ingredients to ensure smooth blending and avoid lumps.
Don’t overmix the batter—just enough to combine so it doesn’t crack during baking.
Let it cool slowly in the oven with the door cracked open to prevent sudden temperature changes.
Refrigerate overnight for the best flavor and set.
Add toppings just before serving for the freshest texture and appearance.

Kitchen Tools You’ll Need

You don’t need fancy tools, just a few essentials:

Springform pan: Ensures easy release without damaging the crust.

Mixing bowls: For crust and filling prep.

Electric mixer or stand mixer: To blend the filling until creamy.

Rubber spatula: Great for scraping down the sides of the bowl.

Measuring cups and spoons: Precision makes perfect.

Ingredients in Butterfinger Caramel Cheesecake

Every layer of this cheesecake brings its own kind of magic. Here’s what you’ll need:

Graham Cracker Crumbs: 2 cups – The base of the crust, adding that classic sweet crunch.
Granulated Sugar: 1/3 cup – Sweetens the crust just enough.
Unsalted Butter: 1/2 cup, melted – Binds the crumbs into a firm, buttery crust.
Cream Cheese: 24 ounces, softened – The creamy, tangy heart of the cheesecake.
Eggs: 3 large – Provide structure and richness.
Sour Cream: 1 cup – Adds creaminess and a slight tang to balance the sweetness.
Vanilla Extract: 1 teaspoon – Rounds out the flavor with warm, aromatic notes.
Caramel Sauce: 1 cup, divided – Swirled into the filling and drizzled on top.
Butterfinger Candy Bars: 1½ cups, chopped – The star ingredient adding crunch and flavor.
Whipped Topping: 2 cups – Light, fluffy contrast to the dense filling.

Ingredient Substitutions

Need to adjust or swap? Here are some easy alternatives:

Graham Cracker Crumbs: Use crushed digestive biscuits or vanilla wafers.

Sour Cream: Substitute with plain Greek yogurt.

Butterfinger Bars: Try Snickers, Reese’s, or any favorite chocolate bar.

Whipped Topping: Use homemade whipped cream if you prefer.

Caramel Sauce: Store-bought or homemade both work well.

Ingredient Spotlight

Butterfinger Candy Bars: These crispy, peanut-buttery treats melt into the cheesecake layers and keep their crunch on top, giving this dessert its signature texture and flavor.

Cream Cheese: Full-fat cream cheese creates the richest, smoothest cheesecake. It’s worth using the real deal here.

Instructions for Making Butterfinger Caramel Cheesecake

Follow these steps for cheesecake perfection. Each one brings you closer to dessert heaven.

Preheat Your Equipment: Preheat your oven to 325°F. Line the bottom of a springform pan with parchment paper and grease the sides.
Combine Ingredients: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
Prepare Your Cooking Vessel: Bake the crust for 10 minutes, then set aside to cool while you make the filling.
Assemble the Dish: Beat cream cheese until smooth. Add sugar, eggs (one at a time), vanilla, and sour cream. Mix until just combined. Pour half of the batter over the crust. Drizzle in half the caramel and sprinkle chopped Butterfingers. Repeat with remaining batter and a final swirl of caramel.
Cook to Perfection: Bake for 55–65 minutes or until center is nearly set. Turn off oven, crack door open, and let cool for 1 hour.
Finishing Touches: Refrigerate for at least 4 hours or overnight. Top with whipped topping, more chopped Butterfingers, and generous drizzles of caramel and chocolate.
Serve and Enjoy: Slice with a warm knife for clean cuts and serve chilled.

Texture & Flavor Secrets

This cheesecake hits every note. You’ve got the dense, creamy filling layered with pockets of gooey caramel, the crunch of Butterfinger candy, and a cool, fluffy topping that makes each bite feel like a celebration. The textures balance so well, and the sweet-salty combo makes it utterly addictive.

Cooking Tips & Tricks

Here’s how to make your cheesecake sing:

Wrap the pan in foil if you’re worried about leaks.
Chill overnight for the cleanest slices and best flavor.
Run a knife around the edge after baking to prevent cracking.

What to Avoid

A few easy missteps can mess with your cheesecake game. Here’s what to dodge:

Don’t overbake: The center should jiggle slightly when done.
Avoid cold ingredients: They won’t blend properly and can cause lumps.
Don’t add toppings too early: They’ll get soggy in the fridge.

Nutrition Facts

Servings: 12
Calories per serving: 510

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes (plus chilling)

Make-Ahead and Storage Tips

Cheesecake is the ultimate make-ahead dessert. You can prepare it a day or two in advance, cover tightly, and store in the fridge. Leftovers stay fresh for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil. Thaw overnight in the fridge before serving.

How to Serve Butterfinger Caramel Cheesecake

Serve chilled with a drizzle of caramel and a sprinkle of extra chopped Butterfingers. For a little added drama, top each slice with a whole candy piece and a dusting of crushed peanuts. Pair with a tall glass of cold milk or a shot of espresso.

Creative Leftover Transformations

Turn extra slices into something new:

Cheesecake Parfaits: Layer chunks with whipped cream and chocolate sauce in glasses.
Frozen Bites: Cut into cubes, freeze, and dip in chocolate for cheesecake truffles.
Milkshake Magic: Blend a slice into a vanilla milkshake for a rich dessert drink.

Additional Tips

To get ultra-smooth slices, run your knife under hot water and wipe clean between cuts. Want more crunch? Add chopped peanuts or pretzels to the topping. Prefer a sweeter finish? Drizzle with sweetened condensed milk or butterscotch sauce.

Make It a Showstopper

Pipe whipped cream rosettes around the top edge, drizzle chocolate and caramel in crosshatch patterns, and place mini Butterfinger bites in the center. Serve on a cake stand to really let it shine.

Variations to Try

Peanut Butter Swirl: Add a swirl of peanut butter to the filling.
Chocolate Crust: Use crushed chocolate cookies for a richer base.
Salted Caramel: Add flaky sea salt to the topping for contrast.
Mini Cheesecakes: Use muffin tins for single-serve treats.
Oreo Layer: Add a middle crust of crushed Oreos for a flavor twist.

FAQ’s

Q1: Can I use a different candy bar?

A1: Yes, try Snickers, Reese’s, or Twix for a fun variation.

Q2: How do I keep my cheesecake from cracking?

A2: Don’t overmix, bake gently, and cool slowly in the oven.

Q3: Can I freeze the whole cheesecake?

A3: Absolutely. Wrap tightly and freeze up to 2 months. Thaw in the fridge.

Q4: Can I use homemade whipped cream?

A4: Yes, just whip heavy cream with sugar until stiff peaks form.

Q5: Can I make this gluten-free?

A5: Use gluten-free graham crackers for the crust.

Q6: What’s the best caramel sauce to use?

A6: Any thick store-bought or homemade caramel will work beautifully.

Q7: Can I make it in a regular cake pan?

A7: It’s best in a springform pan, but a parchment-lined deep cake pan will do in a pinch.

Q8: Is a water bath necessary?

A8: Not for this recipe, but it can help prevent cracking if you prefer.

Q9: What if I don’t have Butterfingers?

A9: Substitute with crushed toffee, peanut brittle, or chocolate chips.

Q10: Can I add chocolate chips to the filling?

A10: Definitely! Stir in ½ cup for a chocolatey twist.

Conclusion

This Butterfinger Caramel Cheesecake is everything a dessert should be—rich, indulgent, and unforgettable. With its creamy layers, crunchy toppings, and gooey caramel swirls, it’s a slice of sweet heaven that brings smiles with every bite. Let me tell you, it’s worth every bite.