Description
Decadent and dreamy, this Butterfinger Caramel Cheesecake features a buttery graham cracker crust, rich cream cheese filling, gooey caramel layers, and a whipped topping loaded with chopped Butterfingers and caramel drizzle.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup caramel sauce, divided
- 1½ cups Butterfinger candy bars, chopped
- 2 cups whipped topping
Instructions
- Preheat oven to 325°F. Line the bottom of a springform pan with parchment paper and grease the sides.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
- Bake crust for 10 minutes, then cool while preparing filling.
- 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 crust. Drizzle in half the caramel and sprinkle chopped Butterfingers. Add remaining batter and swirl in more caramel.
- Bake for 55–65 minutes until center is nearly set. Turn off oven, crack door, and cool for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped topping, chopped Butterfingers, and drizzle of caramel and chocolate before serving.
Notes
- Use room temperature ingredients for the smoothest filling.
- Let cheesecake cool slowly to avoid cracks.
- Chill overnight for best flavor and firm texture.
- Add toppings right before serving for fresh crunch.