Peanut Butter Butterfinger Cheesecake Recipe

Graham cracker crumbs: These crumbs form the base of the cheesecake crust, providing a sweet and slightly crunchy foundation.

Sugar: Used to sweeten both the crust and the filling, balancing the flavors.

Melted butter: Helps bind the graham cracker crumbs together to form a cohesive crust.

Cream cheese: The main ingredient for the cheesecake filling, giving it a rich and creamy texture.

Peanut butter: Adds a nutty flavor and creamy consistency to the cheesecake filling.

Vanilla extract: Enhances the overall flavor of the cheesecake.

Eggs: Provide structure and stability to the cheesecake filling.

Butterfinger candy bars: Crushed and used as a topping, adding a delightful crunch and unique flavor.

When preparing the crust, ensure that the graham cracker crumbs are finely ground to create a uniform base. This can be achieved by using a food processor. Press the mixture firmly into the springform pan using the bottom of a measuring cup to create an even layer. This will help the cheesecake hold together better and provide a solid foundation for the filling.

• graham cracker crumbs - Substitute with crushed digestive biscuits: Digestive biscuits have a similar texture and slightly sweet flavor that works well for cheesecake crusts.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• melted butter - Substitute with melted coconut oil: Coconut oil provides a similar consistency and a subtle coconut flavor that complements the cheesecake.

• softened cream cheese - Substitute with softened Neufchâtel cheese: Neufchâtel cheese has a similar texture but with less fat, making it a lighter option.

• creamy peanut butter - Substitute with almond butter: Almond butter offers a different nutty flavor and is a good alternative for those with peanut allergies.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and a unique flavor profile.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but complementary flavor to the cheesecake.

• large eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made by mixing ground flaxseeds with water, providing a similar binding effect.

• crushed butterfinger candy bars - Substitute with crushed toffee bits: Toffee bits offer a similar crunchy texture and sweet flavor, making them a good alternative.

• Once your cheesecake has cooled to room temperature, cover it loosely with plastic wrap or aluminum foil. This prevents condensation from forming on the surface, which can make the dessert soggy.

• For short-term storage, place the covered cheesecake in the refrigerator. It can be stored this way for up to 5 days. Make sure to keep it away from strong-smelling foods like garlic or onions, as the cheesecake can absorb these odors.

• If you plan to store the cheesecake for a longer period, freezing is an excellent option. First, chill the cheesecake in the refrigerator for at least 4 hours to ensure it is firm.

• Once chilled, wrap the cheesecake tightly in plastic wrap, ensuring there are no gaps where air can enter. Follow this by wrapping it in a layer of aluminum foil. This double-wrapping helps prevent freezer burn and preserves the dessert's texture and flavor.

• For added protection, place the wrapped cheesecake in a large, airtight freezer bag or container. Label it with the date to keep track of its storage time.

• When you're ready to enjoy the cheesecake, transfer it from the freezer to the refrigerator. Allow it to thaw slowly overnight. This gradual thawing process helps maintain the dessert's creamy consistency.

• Before serving, let the cheesecake sit at room temperature for about 30 minutes. This helps bring out the full flavors and makes it easier to slice.

• If you have leftover slices, you can individually wrap each piece in plastic wrap and then place them in an airtight container or freezer bag. This makes it convenient to grab a single serving whenever you crave a sweet treat.

• Preheat your oven to 250°F (120°C). This low temperature will gently warm the cheesecake without drying it out.
• Remove the cheesecake from the refrigerator and let it sit at room temperature for about 15-20 minutes. This helps to reduce the shock of the temperature change.
• Wrap the cheesecake in aluminum foil. This will help retain moisture and prevent the top from browning too much.
• Place the cheesecake on a baking sheet and put it in the oven. Heat for about 15-20 minutes or until it reaches your desired temperature. Keep an eye on it to avoid overheating.
• Alternatively, you can use a microwave for a quicker method. Place a slice of cheesecake on a microwave-safe plate.
• Microwave on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals until it's warmed through. Be cautious not to overheat, as this can cause the cheesecake to become rubbery.
• For an extra touch, you can re-crush some butterfinger candy bars and sprinkle them on top before serving to refresh the crunchy texture.
• If you prefer a slightly chilled cheesecake, you can let it sit at room temperature for about 30 minutes to take the chill off without fully reheating it. This method works well if you enjoy a firmer texture.

• Oven: Used to bake the cheesecake at a consistent temperature of 325°F (163°C).

• Springform pan: Essential for easily removing the cheesecake from the pan without damaging it.

• Mixing bowl: Needed for combining the graham cracker crumbs, sugar, and melted butter, as well as for mixing the cheesecake filling.

• Hand mixer: Useful for beating the cream cheese, peanut butter, and sugar until smooth, and for incorporating the eggs.

• Spatula: Helps in scraping down the sides of the bowl to ensure all ingredients are well mixed.

• Measuring cups: Necessary for accurately measuring the graham cracker crumbs, sugar, melted butter, peanut butter, and cream cheese.

• Measuring spoons: Used to measure smaller quantities like the vanilla extract.

• Crushing tool: Could be a rolling pin or a food processor, used to crush the Butterfinger candy bars.

• Cooling rack: Allows the cheesecake to cool evenly before refrigerating.

• Refrigerator: Essential for chilling the cheesecake for at least 4 hours to set properly.

• Knife: Useful for slicing the cheesecake when serving.

• Serving plate: For presenting the cheesecake once it’s ready to be served.

Prepare the crust in advance: Mix graham cracker crumbs, sugar, and melted butter ahead of time and store in the fridge.

Use a food processor: Quickly blend cream cheese, peanut butter, and sugar until smooth.

Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for easier mixing.

Pre-crush butterfinger bars: Crush butterfinger candy bars in advance and store in an airtight container.

Line the pan: Use parchment paper to line the springform pan for easy removal and cleanup.