Butterfinger Cheesecake With Caramel Drizzle

Butterfinger candy bars and cheesecake is an incredible combination. It’s truly a match made in cheesecake heaven! There is so much to love about Butterfinger Cheesecake with Caramel Drizzle. Loads of chopped butterfinger candies fill the body of the cheesecake and more is added over the top. The whole thing rests on fudge-filled sandwich cookies that have been crushed into crumbs for a rich chocolate crust. And let’s not forget the drippy caramel drizzle.

Butterfinger Cheesecake With Caramel Drizzle

For the crust
  1. 2 and 1/2 cups fudge-filled sandwich cookie crumbs, about 30 cookies
  2. 6 tablespoons unsalted butter, melted

For the cheesecake
  1. 32 ounces cream cheese, softened
  2. 3/4 cup heavy cream, room temperature
  3. 1 and 1/3 cups granulated sugar
  4. t tablespoon vanilla extract
  5. 4 large eggs, lightly beaten
  6. 3 butterfinger candy bars, coarsely chopped

For the topping
  1. 1 butterfinger candy bar, coarsely chopped
  2. 1/2 cup homemade caramel sauce

Make the crust
  • Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. 
  • Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.
Make the filling
  • Reduce the oven temperature to 300ºF.
  • In a large mixing bowl beat the cream cheese with an electric mixer until smooth. Beat in the heavy cream and sugar until well combined. Add the vanilla, beat on low speed until smooth. 
  • Using a silicone spatula, gently stir in the eggs just until combined. Fold in the chopped candy bar. 
  • Pour the batter over the crust in the prepared pan. Place the pan inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan.