Next, while the crust is cooling, I whip up the cream cheese until it’s perfectly smooth and creamy. I add in the powdered sugar and vanilla extract, blending it well. It’s essential to scrape down the sides of the bowl to ensure everything is combined beautifully. Then, I add in the eggs one at a time, which ensures a super creamy texture. After all the eggs are mixed in, I fold in the sour cream and crushed Butterfinger candy bars, letting the pieces weave through the mixture like magic!
Once the cheesecake filling is ready, I pour it over the cooled crust, smoothing the top with a spatula. Then, I bake it in the oven for about 45-50 minutes until the edge is set but the center still has a slight jiggle to it. This jiggle is your friend, trust me! After baking, I turn off the oven, crack open the door slightly, and let the cheesecake cool down inside to prevent cracking. The anticipation is palpable!
Finally, once cooled completely, I drizzle it generously with caramel sauce and let it chill in the fridge for at least 4 hours, or preferably overnight. When I finally slice into this masterpiece and serve it up, the flavors and textures explode – it’s bliss on a plate!
Pro Tips for Best Results
One thing I learned through experimenting is to bake the cheesecake in a water bath for extra creaminess. In my first few attempts, the texture was good, but the water bath truly elevated it to restaurant quality! I simply wrap the outside of the springform pan tightly with foil before setting it in a larger pan filled with hot water.
I also tested using different flavors of candy bars, but nothing compared to the original Butterfinger crunch. The flavors blend so beautifully, and the contrasting textures are unmatchable! If you decide to experiment, I’d suggest sticking with bars that have a similar crunchy element.
Lastly, don’t skip the chilling time! I know the temptation to dive in right after making it is strong, especially with that rich caramel drizzle on top, but this cheesecake truly gets better after a night in the fridge. The flavors meld together beautifully, and the texture firm up perfectly for slicing.
Common Mistakes to Avoid
One common mistake I’ve made in the past is overmixing the batter once I add the eggs. While it might be tempting to whip it until super smooth, overmixing can introduce too much air, leading to cracks during baking. A gentle touch is key here. (See the next page below to continue…)