Now for the cheesecake filling! In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. I love using an electric mixer for this step since it makes everything fluffy and light. Once it’s nicely mixed, add in the eggs, one at a time, and mix in the vanilla extract and sour cream until everything is combined beautifully. The texture should be rich and luscious. Stir in the crushed Butterfinger bars gently to incorporate those crunchy bits throughout the cheesecake.
Pour this irresistible filling over your pre-baked crust and spread it evenly. Bake it in your preheated oven for about 30 minutes until the edges are set but the center still has a slight jiggle. This is the perfect moment to drizzle some caramel sauce on top—just swirl it in for some added decadence before popping it back in the oven for an additional 10 minutes or so. The aroma of caramel mingling with cheesecake goodness is simply irresistible!
Once it’s done, let your bars cool completely before transferring them to the refrigerator. Chilling them for at least a few hours (or overnight if you can wait!) enhances the flavors and textures even more. Trust me; the wait is worth it!
Pro Tips for Best Results
I tested this recipe three ways to find the perfect balance of flavors. If you want a more pronounced Butterfinger taste, feel free to add more crushed bars—perhaps 1½ cups instead of just 1 cup. Not only does this intensify the flavor, but it gives it that iconic crunch too!
I also recommend using room-temperature cream cheese. It blends more smoothly into the batter, which is key for a creamy texture. I once made the mistake of using cold cream cheese, and let me tell you, the lumps were not cute!
Finally, if you want to elevate the experience further, consider adding a sprinkle of sea salt on top before serving. The salty-sweet contrast is absolutely divine!
Common Mistakes to Avoid
One common mistake I see in cheesecakes is overmixing. It’s tempting to whip up that batter to a frothy consistency, but doing this introduces too much air. Over-mixing can cause cracks during baking, leading to an uneven texture. So, mix just enough to combine your ingredients and remember: we’re not making a soufflé! (See the next page below to continue…)