Butterfinger Cheesecake

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Ingredients

For the Crust:

2-¼ cups Oreo crumbs
4 tbsp. salted butter, melted

For the Filling:

24-ounces cream cheese, room temperature
1 cup granulated sugar
3 tbsp. all-purpose flour
¾ cup sour cream, room temperature
½ cup peanut butter
1 tsp. vanilla extract
4 large eggs, room temperature
12 fun sized Butterfinger bars, chopped

For the Chocolate Ganache:

6-ounces semi-sweet chocolate chips
½ cup heavy whipping cream

For the Peanut Butter Whipped Cream:

¾ cup heavy whipping cream
½ cup confectioners sugar
2 tbsp. peanut butter
¼ tsp. vanilla extract
Butterfingers, chopped

Instructions

To prepare the crust:

Pre-heat oven to 325°F.
Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
In a small bowl, combine the crust ingredients.
Press the mixture into the bottom and up the sides of the springform pan.
Place in the pre-heated oven and bake the crust for 10 minutes; remove from the oven and set aside to cool.
Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see notes below); set prepared pan aside.

To prepare the cheesecake:

Reduce oven temperature to 300°F.
In a large bowl, on low speed, beat the cream cheese, sugar and flour until completely combined and smooth; be sure to use low speed to reduce the amount of air added to the batter which can cause cracks; scrape down the sides of the bowl.
Add the sour cream, peanut butter and vanilla extract; mix on low speed until well combined.
Add the eggs, one at a time, mixing slowly to combine after each addition; scrape down the sides of the bowl, as needed, to make sure everything is well combined.
Stir in the chopped Butterfingers.
Pour the cheesecake batter evenly into the crust.
Place the springform pan inside another larger pan; fill the outside pan with enough warm water to go about halfway up the sides of the springform pan; the water should not go above the top edge of the aluminum foil on the springform pan.
Place in the pre-heated oven and bake for 1 hour 25 minutes; the center should be set, but still jiggly.
Turn off the oven and leave the door closed for 30 minutes; the cheesecake will continue to cook, but slowly begin to cool as well.
Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly; this process helps prevent cracking.
Remove the cheesecake from the oven and water bath wrapping; refrigerate until firm; 5 – 6 hours or overnight.
When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.

To make the choclolate ganache:

Put the chocolate chips in a heat proof bowl.
Microwave the heavy whipping cream until it just begins to boil; pour over the chocolate chips; allow it to sit for 2 – 3 minutes, then whisk until smooth.
Pour the ganache onto the cheesecake and spread into an even layer.

To make the peanut butter whipped cream:

Using a large mixer bowl, add the heavy whipping cream, confectioners sugar, peanut butter and vanilla extract; whip on high speed until stiff peaks form.

To assemble the cheesecake:

Pipe the whipped cream around the edge of the cheesecake; sprinkle with additional chopped butterfingers.
Refrigerate cheesecake until ready to serve; cheesecake is best when stored well covered and eaten within 3 – 4 days.

Notes

A water bath, also known as a bain marie, is the baker’s secret to creamy cheesecake perfection. All you need for a water bath is a deep roasting pan and foil.

With cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water surrounding the pan will never get hotter than 212°F, no matter how hot the oven is.

Read on to discover how to make a water bath to bake your best cheesecake recipe yet.

Pre-heat oven to the temperature required for your recipe. Wrap springform pan (or other pan) in two layers of heavy-duty aluminum foil.
Arrange a dish towel in the bottom of a heavy roasting pan.
Add crust to the bottom of springform pan and bake according to your recipe instructions.
Remove from oven and set in prepared roasting pan (on dish towel). Bring a kettle or saucepan of water to boil. Add cheesecake filling to the baked crust. Transfer the roasting pan (with unbaked cheesecake on dish towel) to an oven rack. Pour boiling water into the roasting pan until it reaches about halfway up the sides of the pan.
Bake cheesecake according to recipe instructions.

Every springform pan is different, and many of them leak to some degree. To prevent water from leaking in, make sure you have a tight-fitting springform pan. Double (or triple) wrap your cheesecake pan with heavy duty foil. No foil? Use a heat-safe, plastic crock pot liner to safeguard against water leaks. Carefully place the cheesecake inside the liner, then twist the extra plastic and knot it up tightly just under the top rim of the springform pan.

It can be tough to tell when the time is right to take a cheesecake out of the oven. Look for firm edges and a jiggly, swaying center. The cake finishes setting up as it cools. Speaking of cooling, keep the cheesecake away from drafts, and give it time to cool slowly. Once it’s completely cool, then you can chill it in the refrigerator.

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