Description
Butterfinger Caramel Crunch is a decadent cheesecake combining creamy smoothness with crunchy Butterfinger candy pieces and rich caramel sauce, offering a perfect balance of textures and flavors for celebrations or indulgent treats.
Ingredients
Units
Scale
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream or sour cream
- 1 prepared graham cracker crust or chocolate cookie crust
- 1 1/2 cups chopped Butterfinger candy bars
- 1/2 cup caramel sauce (store-bought or homemade)
- Optional: 2 tbsp brown sugar (for caramel drizzle)
Instructions
- Preheat oven to 325°F (160°C). Lightly grease a springform pan.
- Press crust into the pan and chill in the refrigerator.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract and sour cream or heavy cream.
- Pour half the batter over the chilled crust.
- Sprinkle chopped Butterfinger candy evenly over the batter.
- Carefully pour the remaining batter over the candy layer.
- Bake for 55–60 minutes until the center is set but slightly jiggly.
- Cool gradually in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and sprinkle additional Butterfinger pieces.
Notes
- Substitute peanut butter cups or crushed Reese’s for Butterfinger candy.
- Add a chocolate ganache layer on top for extra richness.
- Use crushed Butterfinger bars as a cookie crust alternative.
- Make a no-bake version by chilling the cheesecake without baking for 6–8 hours.
- Avoid freezing as it can affect texture.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 36g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg