Peanut Butter Butterfinger Cheesecake
The peanut butter cheesecake has an oreo crust and a cheesecake filled with tons of crushed buttery finger candy. Not only are these cheesecake bars delicious, they're fabulously easy to make.
- 1/4 cup (60 g) unsalted butter, melted
- 18 whole Oreos (Double Stuf or regular) *
- 2 teaspoons of pure vanilla extract
- 1 cup (200 g) granulated sugar
- 1/2 cup (125 g) smooth peanut butter *
- 3 large eggs, at room temperature
- 24 ounces (670 g) whole cream cheese, softened at room temperature
- 3/4 cup (180 g) whole sour cream (or whole yogurt), at room temperature
- 12 fun-sized butter candy bars or 5 regular-sized chocolate bars, chopped
- optional: 1/4 cup melted peanut butter for drizzling
Set the oven rack to the third lower position and preheat the oven to 350 ° F (177 ° C). Spray 9-inch springform pan with non-stick cooking spray. Put aside.
Make Oreo Cookie Crust: In a food processor or blender, combine whole Oreos (cream and cookie filling) into fine breadcrumbs. Combine cookie crumbs and melted butter in a medium bowl. Press into the bottom of the prepared pan and only lightly on the sides. The crust will be thick. Wrap aluminum foil on the bottom and firmly around the outer walls of the springform pan, as shown in the photo above. Bake the crust for 7 to 8 minutes. Let cool slightly while you prepare the filling.
Prepare the filling: Using a hand mixer or stand mixer fitted with a paddle, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add sour cream, peanut butter and vanilla, beat until blended. On low speed, add eggs one at a time, beating after each addition until just combined. Do not over-mix the filling after adding the eggs. Using a rubber spatula or a large wooden spoon, fold 3/4 of your chopped
Butterfingers. The rest will be used to decorate the top of the finished cheesecake.
Pour the filling into the cooled crust. Place the springform pan in a large roasting pan and place in the oven. Fill about 1 inch with hot water. Aluminum foil wrapped around the pot will keep water from dripping inside. Click here to learn more about my cheesecake bain-marie.
Bake for 50 to 60 minutes or until the center is almost set. * Turn off the oven and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from oven and let cool completely to room temperature. Refrigerate at least 6 hours or overnight (preferably).
Peel the cheesecake from the edge of the pan and remove the edge. Top with additional chopped
Butterfingers and drizzle with melted peanut butter. Slice and serve chilled; cover leftover cheesecake and refrigerate for up to 4 days. Happy Cooking Time.
Oreos: Try using peanut butter Oreos in the crust. Yum!
Peanut Butter: Do not use natural or homemade peanut butter. You need thick and creamy peanut butter like Jif, Skippy or similar.
Avoid overcooking the cheesecake. When the cheesecake is ready, there will still be a wobbly 2-3 inch spot in the center; the texture will become smooth as it cools.