BUTTERFINGER® cheesecake
Prep time
Cook time
Total time
Recipe type: Cakes
Serves: 12
  • *for the crust*
  • 5 tbsp unsalted butter, melted
  • 2 cups finely crushed chocolate graham crackers
  • *for the cheesecake*
  • 6 BUTTERFINGER® Cups Eggs, roughly chopped
  • 4 8oz packages cream cheese (32 oz total)
  • 1 cup sour cream
  • 1 cup white granulated sugar
  • 1 tbsp vanilla extract
  • 4 eggs
  • *for the ganache*
  • 7 oz semisweet chocolate chips
  • 4 tbsp (1/2 stick) unsalted butter
  • *for the frosting*
  • 4 tbsp (1/2 stick) unsalted butter, softened
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream
  • pinch of salt
  • BUTTERFINGER® NestEggs, to decorate
  1. First, preheat the oven to 325F. Grab a 9x13 baking dish, position it just below the middle rack of the oven, and fill it halfway with water.
  2. Grab a 10 inch springform pan with removable sides, and grease the bottom well. Combine the crushed graham crackers and melted butter for the crust, then press in the prepared pan. Bake for about 5 minutes, then remove and set aside to cool slightly.
  3. Prepare the cheesecake mixture. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add in the sugar and sour cream, followed by the vanilla extract.
  4. Add in the eggs, one at a time, beating until just incorporated. Don't overbeat or you will incorporate too much air in the mixture which will result in cracking.
  5. Finally, stir in the BUTTERFINGER® Cups Egg pieces, and pour the cheesecake on the prepared crust. Place in preheated oven on the rack just above the pan of water.
  6. Bake for 75-80 minutes, until cheesecake is lightly browned around the edges and has a slight jiggle in the center. If cheesecake seems to be browning too fast during cooking, cover it with a piece of foil.
  7. When cooked through, let the cheesecake sit in the oven with the door cracked a few inches for 1-2 hours, until it cools significantly. At this point, let it rest at room temperature for another hour, then wrap tightly and place in fridge for at least 5-6 hours, but optimally overnight. When cheesecake is completely cooled, run a knife along the edges of the pan before opening the springform, and transfer the cheesecake to a serving platter.
  8. About an hour before serving, prepare the ganache by heating the butter and chocolate chips in a pot over medium-low heat, stirring until smooth and melted. Simply pour this on top of the cheesecake, and smooth with a spoon or spatula. Place the cheesecake back in the fridge so the ganache can set while you make the frosting.
  9. For the frosting, beat the butter in the bowl of a stand mixer fitted with the whisk attachment, until smooth. Add in the powdered sugar, salt, and vanilla, then add in the heavy cream, a little at a time, until a buttercream forms.
  10. Decorate the cheesecake with frosting as desired, and top with the unwrapped BUTTERFINGER® NestEggs. Keep chilled until ready to serve!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2016/03/butterfinger-cheesecake/