butterfinger caramel cheesecake________________________One of my childhood dessert memories, re-realized with a soft, tender vanilla cheesecake base, lots of chopped up butterfinger candies, and a peanut butter "caramel" sauce topping.
Ingredients
- 2 1/2 cups chocolate graham crackers (8 full sheets)
- 10 tbsp melted butter
- 1/4 cup brown sugar
- 3 packages cream cheese
- 1 1/2 cups sugar
- 2/3 cup whole milk Greek yogurt
- 1/4 cup heavy whipping cream
- 1 tbsp vanilla
- 4 eggs
- 3 Butterfinger candy bars, chopped, plus one more chopped for topping
peanut butter caramel
- 1/2 cup creamy peanut butter
- 1/3 cup brown sugar
- 1/2 cup heavy whipping cream
Instructions
- Several hours before you intend to start the cheesecake, pull out the cream cheese, yogurt, heavy cream, and eggs and set on the counter to come to room temperature. You do not want cold ingredients, as they will be harder to whip and may cause big cracks in the finished product.
- When ready to start the cheesecake bonanza, position a rack in the center of the oven and preheat to 350 degrees. Cut a circle out of parchment paper large enough to fit snugly against the bottom of a springform pan. I used a 10-inch springform, but you can likely get away with a 9-inch variety. Spray or rub the insides of the pan with butter or oil.
- Chop up the chocolate grahams in a food processor until they become a fine meal. Dump into a bowl and mix in melted butter and brown sugar. The mixture should be cohesive, but does not need to be doughy.
- Pour the graham mixture into the springform and press evenly along the bottom and up the side walls. The grahams should ride up about 1- i1 1/2 inches. It does not have to be perfect, but the more even, the better. To create a firm crust, press the grahams with the bottom of a lightly greased measuring cup.
- Once the crust is formed, bake for 10 minutes. Set on the counter to cool. Once you can handle the pan, wrap the outside in aluminum foil that reaches about 2 inches up the side walls. This will prevent the water bath from leaking into the pan and harming the cheesecake.
- Reduce the oven temperature to 300 degrees.
- You will need hot water for the water bath. I used my electric kettle for this, so I skipped this step until right before I was ready to bake the cheesecake. If you need to use the stovetop, however, start the water now. You will need enough water to rise up about 2 inches from the bottom of the springform. Boil more than you think you will need. I'd recommend 2 quarts, but do 3 if you're paranoid like I am.
- Prepare the filling. With a hand mixer or stand mixer, whip the cream cheese and sugar on LOW SPEED until well combined. Low speed prevents too much air from being introduced and reduces the chance of cracks.
- Next, whip in the Greek yogurt, cream, and vanilla.
- Add eggs one at a time and blitz until fully incorporated before adding the next. With a rubber spatula, fold in the chopped Butterfinger candies.
- Pour the batter into the springform pan and spread evenly with a spatula. Tap a couple times on the counter to remove any air bubbles.
- Set the springform pan, wrapped in foil, into a large baking pan. Fill the pan with enough hot water to rise about 2 inches from the bottom of the springform.
- Bake cheesecake for 1 hour. DO NOT OPEN THE OVEN DOOR until the hour has elapsed. At that point, you can give the springform a little wiggle and tap the surface of the cheesecake. The center should be jiggly, but your finger shouldn't sink into the batter. If this is the texture you see, you're free to move forward!
- Shut off the oven and let the cheesecake continue to bake in the cooling oven for another 1 hour. Once done, remove springform from the water bath and carefully remove the foil. Set the pan on a wire rack to cool completely. The pan should not be warm at all when you touch it.
- Wrap the pan in foil to cover and set in the fridge for at least 6 hours, but preferably overnight.
- Next, prepare the peanut butter caramel sauce. Melt the peanut butter, brown sugar, and whipping cream in a small saucepot over medium low heat, stirring frequently, until sugar dissolves and the mixture begins to bubble. Remove from heat and let cool about 10 minutes.
- Remove the cheesecake from the fridge and pour the caramel sauce evenly overtop. I kept the sides of the springform attached so the caramel didn't drip and make a big mess, but you can take it off if you wish. Chop up another butterfinger bar and sprinkle on the sauce.
- Congratulations! You've baked a cheesecake! Cut that ish up and eat it with joy.