This post has been sponsored by Ferrero.  All thoughts and opinions are my own. 

Summer baking is bringing the creativity out of all of us and we are having so much fun playing in the kitchen with our kids. We have created so many fun recipes, but the newest one that we are all falling in love with is the most decadent, creamy and kid approved Butterfinger® Cheesecake. Can it get better than the combination of your favorite candy bar and your favorite dessert mixed together on a hot summer night? The classic cheesecake is a dessert that we all love because of the simple and pure flavors, but there are three steps that will take this gourmet, candy bar filled dessert to the next level; chocolate cookie crust, Butterfinger filled cheesecake batter and chocolate peanut butter ganache!

Although there are so many candy bars to choose from, after walking into Walgreens
and catching a glimpse at the bright yellow Butterfinger Fun Size bag, I was excited to indulge in a childhood favorite. I love sharing flavors that I enjoy with my kids and creating new memories in the kitchen with them. This Butterfinger Cheesecake is one that you and your kids will love.

Chocolate Cookie Crust
The crust of a cheesecake might be the smallest layer, but it is so important to get it right. Chocolate wafers or chocolate cookies ground up with melted butter make this simple crust the perfect combination paired with the flavors of the Butterfinger® candy bar and creamy cheesecake filling.

Butterfinger® Cheesecake Batter
A classic cheesecake batter made with cream cheese, sugar, sour cream and eggs is creamy, dense and satisfies every bite.  Once the ingredients are all combined, fold in chopped Butterfinger Fun Size candy bars for a delicious unique peanut buttery flavor.

Chocolate Peanut Butter Ganache
To enhance the flavors from the Butterfinger candy bar, add a few tablespoons of peanut butter to this rich chocolate ganache and it will only make things better.  Bring the heavy cream to a simmer and slowly whisk the semisweet chocolate chips and creamy peanut butter to create a shiny chocolate glaze to garnish the top of the cheesecake.  Once the ganache is set, finish it with chunks of Butterfinger for a crispy crunchy texture.

What is a Water Bath?

A water bath is one of the most important parts of baking a cheesecake.  Without the waterbath your cheesecake can easily burn and will most likely crack on the top.  A water bath creates steam and will allow the cheesecake to bake more evenly.  The problem with the water bath is sometimes the water will seep into the springform pan so make sure that you wrap the springform pan in foil so that it avoids water getting through.  Using a larger pan than what you are baking in, place the cheesecake filled springform pan in the larger pan and add water.  The water should be approximately a quarter of the way up the pan but make sure that it does not fill over the foil that is wrapped around the springform pan.

Grab your family, head over to Walgreens to get the cutest and tastiest Butterfinger Fun Size candy bag and start baking.  Butterfinger Cheesecake will be a new favorite and summer family tradition!

Save now on Butterfinger at Walgreens with this coupon!  

Butterfinger® Cheesecake

Print Recipe

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5 from 1 review

• Author: kristen massad

Ingredients

Chocolate Cookie Crust
2 Cups Chocolate Wafer Crumbs
4 Tablespoons Unsalted Butter, Melted 

Butterfinger® Cheesecake Batter
4-8 ounce Cream Cheese, softened
1 ¼ Cup Granulated Sugar
1 Cup Sour Cream
2 teaspoons Vanilla Extract
4 Eggs
1 Cup Butterfinger®  Fun Size bars, Finely Chopped

Chocolate Peanut Butter  Ganache
½ Cup Semisweet Chocolate Chips
½ Cup Heavy Cream
2 Tablespoons Creamy Peanut Butter 

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Instructions

Prepare the Chocolate Cookie Crust

1.  Preheat the oven at 325 degrees F and line a 9 inch springform pan with parchment paper on the bottom  
2.  In a food processor, pulse the chocolate wafers until they are finely ground 
3. Pour the cookie crumbs into a medium bowl and mix it together with the melted butter
4. Press the chocolate cookie crust into the bottom of the 9 inch springform pan 
5. Bake the crust for 8 minutes, then set aside to allow it to cool

 

Prepare the Butterfinger® Cheesecake Batter 

1. Cover the outside of the springform pan with aluminum foil (so the water from the water bath does not get into the pan) and create a water bath using a 9x13 baking pan filled with 1 inch of water 
2. In a mixing bowl with paddle attachment, cream together the cream cheese, granulated sugar and sour cream until smooth and there are no lumps; scrape down the sides of the bowl 
3. Add in the vanilla extracts and eggs and mix until fully combined
4. Remove the bowl from mixer and fold the chopped Butterfinger® into the cheesecake batter
5. Pour the cheesecake batter into the springform pan over the chocolate cookie crust and place the springform pan into the water bath
6. Bake at 325 degrees F for 1 hour 20 minutes, the top will be light golden brown and the center will still be jiggly
7. Turn the oven off and keep the cheesecake in the oven for 30 minutes 
8. Remove the cheesecake from the oven and the water bath and refrigerate the cheesecake for 4-5 hours or overnight
9. When the cheesecake is cooled, remove the spring form pan and the base and place on a serving platter 
10. Pour the prepared Chocolate Peanut Butter Ganache over the top of the cheesecake and evenly spread it to cover the top
11. Sprinkle additional chopped Butterfinger® pieces around the edge of the cheesecake for decoration

 

Chocolate Peanut Butter Ganache 

1. Place the chocolate and peanut butter  in a medium bowl; set aside 
2. Pour the heavy cream into a small saucepan and bring to a simmer
3. Once the heavy cream comes to a simmer, pour it over the chocolate chips and peanut butter and whisk slowly until combined, smooth and shiny
4. Allow the Chocolate Peanut Butter Ganache to cool for 5-10 minutes before using                           

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