A dessert that perfectly balances sweet and salty flavors while delivering a creamy, indulgent experience, combining the classic flavors of cheesecake with the crunchy, peanut buttery goodness of Butterfinger candy bars and a luscious caramel sauce.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 cup Butterfinger candy bars, crushed (about 4-5 bars)
½ cup caramel sauce (store-bought or homemade)
Additional crushed Butterfinger bars for garnish
Instructions
Prepare the crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press into the pan: Line an 8x8-inch baking pan with parchment paper and press the crumb mixture firmly into the bottom.
Chill the crust: Place the crust in the refrigerator for about 15 minutes to set.
Mix the cheesecake filling: Beat the softened cream cheese with an electric mixer until smooth, then gradually add powdered sugar and vanilla extract.
Whip the cream: Whip the heavy cream until stiff peaks form.
Combine the mixtures: Gently fold the whipped cream into the cream cheese mixture.
Add the Butterfingers: Fold in the crushed Butterfinger bars.
Spread the filling: Pour the cheesecake filling over the chilled crust.
Chill to set: Refrigerate for at least 4 hours or overnight.
Add the topping: Once set, drizzle caramel sauce and sprinkle additional crushed Butterfinger bars on top.
