Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp melted butter
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 ½ cups crushed Butterfinger candy bars (plus extra for garnish)
- Whipped cream and caramel sauce (optional, for topping)
Instructions
- Prepare the Crust: Mix graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and peanut butter until smooth and creamy. Gradually add sweetened condensed milk and vanilla, mixing until fully incorporated.
- Fold in the Butterfinger Candy: Gently fold in the crushed Butterfinger candy bars, reserving some for topping. Pour the mixture over the chilled crust and spread evenly.
- Chill and Garnish: Refrigerate for at least 4 hours (or overnight) until set. Before serving, top with whipped cream, extra Butterfinger pieces, and a drizzle of caramel sauce if desired.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Crush Butterfinger bars into small chunks for even distribution.
- For a firmer cheesecake, freeze for 1 hour before serving.
- Drizzle with melted chocolate for extra decadence.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 480 Kcal
- Sugar: 32g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg