Butterfinger Cheesecke
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5 from 1 vote

Butterfinger Cheesecake

Nobody better lay a finger on my Butterfinger! Mix together your cheesecake and add crushed butterfinger candies for the taste treat of a lifetime!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: candy, cheesecake
Method: Bake
Skill Level: Intermediate
Servings: 12
Calories: 229kcal
Author: Marilyn



  • 2 cups chocolate wafer crumbs about 35 wafers
  • 1/3 cup butter melted
  • 4 packages 8 ounces each cream cheese, softened
  • 1 cup sugar
  • 3 tablespoons heavy whipping cream
  • 1-1/2 teaspoons vanilla extract
  • 5 large eggs lightly beaten
  • 3 Butterfinger candy bars frozen and chopped


  • 1 Butterfinger candy bar frozen and chopped
  • 2 tablespoons butterscotch ice cream topping


  • In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet.
  • Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers. Yield: 12 servings.



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Serving: 1g | Calories: 229kcal | Carbohydrates: 25g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 71mg | Sodium: 158mg | Potassium: 0mg | Fiber: 0g | Sugar: 19g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg