Next, I prepare the cheesecake filling by beating the softened cream cheese in a large mixing bowl until it’s smooth and creamy. I then gradually add the granulated sugar and mix until combined. Adding in the vanilla extract and eggs, one at a time, is key to creating a fluffy texture. Finally, I mix in the sour cream, just until everything is smooth. Be careful not to overmix; this helps avoid cracks in the cheesecake later!
With the prepared crust ready and filling mixed, I fold in the chopped Butterfinger pieces. This is my favorite part—every chunk adds flavor and fun! I then pour the cheesecake filling over the crust and gently spread it out. After tapping the pan on the counter to remove any air bubbles, I bake it for about 50-60 minutes. You know it’s done when the edges are set, but the center still has a slight jiggle.
Once the baking is complete, let the cheesecake cool at room temperature before transferring it to the fridge to chill for at least four hours, overnight if possible. This step is crucial, as it allows the cheesecake to set fully and develop that rich flavor. When I finally take it out, a light drizzle of caramel sauce and a sprinkle of extra Butterfinger pieces on top makes it look as good as it tastes!
Pro Tips for Best Results
I’ve tested this cheesecake a few different ways, and one of my top tips is to ensure all your ingredients are at room temperature. This helps achieve a smoother, creamer texture once everything is mixed. It’s a small detail that makes such a big difference!
Another tip is to use a water bath while baking the cheesecake. Place the springform pan inside a larger baking dish filled with hot water. This helps keep the temperature even and prevents cracks from forming, resulting in a more aesthetically pleasing dessert.
Lastly, don’t rush the chilling process! I always find that my cheesecakes taste better after sitting in the fridge overnight. The flavors meld together beautifully, making each bite even more delicious.
Common Mistakes to Avoid
One mistake I used to make was not properly greasing the springform pan. This could lead to disaster when it comes time to slice and serve. I recommend using a little butter or cooking spray to ensure it releases easily. (See the next page below to continue…)