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Butterfinger Cheesecake

My favorite candy bar is BURIED into the creamy soul of this delicious cheesecake.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Chill: 1 hour
Servings: 12 servings
Calories: 490kcal
Author: Megan Porta


  • 2 cups Nutter Butter cookie crumbs (approximately 25 cookies or an 11.8-oz. pkg.)
  • 6 tbsp. butter melted
  • 3 8 oz. packages cream cheese softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tsp. vanilla
  • 3 large eggs
  • 5 large Butterfinger candy bars chopped


  • Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray and set aside. In a medium bowl, combine the Nutter Butter crumbs (use a food processor to form crumbs or put them into a large ziploc bag and break them down using a heavy spoon) and the butter. Stir until crumbly. Press firmly into the bottom of the prepared pan and bake for 8 minutes in the preheated oven.
  • In a large bowl, combine the cream cheese, sugar, sour cream, vanilla and eggs. Mix on medium speed (hand-held or stand-up mixer) for 2-3 minutes, or until mixture is smooth.
  • Stir in the Butterfinger pieces, reserving 1/2 cup. Pour the mixture over the prepared crust and bake for 50-60 minutes in the preheated oven, or until center is cooked through (the center should jiggle with a gentle shake).
  • Cover and chill for a minimum of 1 hour. Cut into slices and top with reserved Butterfinger pieces.


1 hour chilling.


Calories: 490kcal | Carbohydrates: 62g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 82mg | Sodium: 288mg | Potassium: 173mg | Fiber: 2g | Sugar: 42g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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