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Butterfinger Caramel Crunch Cheesecake

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A decadent cheesecake loaded with Butterfinger candy, caramel, and a crunchy crust for an outrageous dessert experience.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup granulated sugar
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup crushed Butterfinger candy bars
  • 1/2 cup caramel sauce
  • 1 cup whipped cream
  • Additional Butterfinger pieces for topping

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch springform pan.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Fold in crushed Butterfinger.
  3. Pour filling over crust. Bake for 45-50 minutes until set. Cool completely.
  4. Drizzle caramel sauce over cooled cheesecake. Top with whipped cream and extra Butterfinger pieces.
  5. Chill for at least 4 hours before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/butterfinger-caramel-crunch-cheesecake/