Chocolate-Butterfinger Overflow Cheesecake

Chocolate-Butterfinger Overflow Cheesecake

The Chocolate-Butterfinger Overflow Cheesecake is a delightful blend of rich chocolate, creamy cheesecake, and crunchy Butterfinger bars. This dessert not only satisfies your sweet tooth but also brings a fun twist with its overflowing chocolate glaze. Perfect for parties, gatherings, or just treating yourself, this cheesecake is a showstopper that your friends and family will love.

Why Make This Recipe

This recipe is a perfect choice for chocolate lovers and those who enjoy a mix of textures in their desserts. The combination of creamy cheesecake with chewy brownie layers and crispy Butterfinger pieces makes every bite an exciting experience. Plus, it’s great for celebrations, birthdays, or any occasion where you want to impress!

How to Make Chocolate-Butterfinger Overflow Cheesecake

Ingredients

• 1/4 cup granulated sugar (50g)
• 3 packages cream cheese (8 oz each), softened
• 14 oz sweetened condensed milk
• 1 2/3 cups semisweet chocolate chips (10 oz), melted
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 10 mini Butterfinger bars, finely chopped (about 200g total)
• 3/4 cup unsweetened cocoa powder (96g)
• 1/2 teaspoon baking soda
• 2/3 cup unsalted butter (150g), melted and divided
• 1/2 cup boiling water
• 2 cups granulated sugar (400g)
• 2 large eggs
• 1 1/3 cups all-purpose flour (171g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 8 oz cream cheese, room temperature
• 1 cup unsalted butter (226g), softened
• 2/3 cup smooth peanut butter
• 4 cups confectioners’ sugar (440g)
• 1/2 teaspoon vanilla extract
• Orange gel food coloring (optional)
• 4 oz semisweet chocolate, chopped
• 1/2 cup heavy cream (117ml)
• 1/4 cup dark corn syrup (85g)
• 1 teaspoon vanilla extract
• 2 mini Butterfinger bars, chopped (about 40g)

Directions

1. Preheat Oven: Preheat your oven to 300°F (150°C). Grease a 9×3-inch springform pan with vegetable shortening and line the bottom with parchment paper.

2. Mix Ingredients: In a large bowl, beat together the granulated sugar and cream cheese until smooth. Gradually add the sweetened condensed milk, then mix in the melted chocolate chips. Add eggs and vanilla extract, and mix well. Finally, fold in the chopped Butterfinger bars.

3. Bake: Pour the cheesecake mixture into the prepared pan. Bake for 60-70 minutes, or until the cheesecake is set but slightly jiggly in the center.

4. Cool: Allow the cheesecake to cool in the pan. Run a knife around the edge before removing the springform collar. Chill thoroughly before removing the base and parchment circle. Level the top with a serrated knife or cake leveler.

5. Prepare the Brownie Layers: Preheat your oven again, this time to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment.

6. Mix Ingredients: In a large bowl, combine cocoa powder and baking soda. Stir in 1/3 cup of melted butter, followed by boiling water, stirring until thick. Mix in sugar, eggs, and the remaining melted butter until smooth. Add flour, vanilla extract, and salt; blend well. Fold in chopped Butterfinger bars.

7. Bake: Divide the batter between the two pans and bake for about 20 minutes, or until a toothpick comes out clean. Cool in the pans before turning them out onto wire racks.

8. Prepare the Peanut Butter Frosting: In a large bowl, beat together cream cheese, butter, and peanut butter until combined. Gradually add confectioners’ sugar until smooth. Mix in vanilla extract and food coloring if desired.

9. Assemble the Cake: Place one brownie layer on a cake stand or serving plate. Top with the chilled cheesecake layer, pressing gently to adhere. Place the remaining brownie layer on top.

10. Frost: Cover the entire cake with a thick layer of peanut butter frosting. Reserve about 1/2 cup of frosting to pipe rosettes on top if desired.

11. Prepare the Chocolate Glaze: In a small saucepan, heat chopped chocolate and heavy cream over medium heat until steaming. Remove from heat and let it sit for 2-3 minutes, then whisk until smooth. Stir in corn syrup and vanilla extract. Chill for 5-10 minutes until slightly thickened.

12. Glaze Cake: Pour the chocolate glaze over the top of the cake, letting it overflow down the sides.

13. Garnish and Chill: Once the glaze is set, pipe rosettes of frosting on top and sprinkle with finely chopped Butterfinger bars. Refrigerate until ready to serve.

How to Serve Chocolate-Butterfinger Overflow Cheesecake

Slice the Cheesecake into wedges and serve chilled. You can add a dollop of whipped cream or a drizzle of chocolate sauce for an extra treat!

How to Store Chocolate-Butterfinger Overflow Cheesecake

This cheesecake can be stored in the refrigerator for up to a week. Ensure it’s covered with plastic wrap or in an airtight container to keep it fresh.

Tips to Make Chocolate-Butterfinger Overflow Cheesecake

• Use room temperature cream cheese for a smoother mixture.
• Ensure the cheesecake cools completely before removing it from the pan.
• You can adjust the sweetness by adding more or less confectioners’ sugar in the frosting.

Variation

You can substitute Butterfinger bars with other candy bars like Reese’s or Snickers for a different flavor profile.

FAQs

1. Can I make this cheesecake a day in advance?
Yes, it is actually better to let the cheesecake sit overnight as it allows the flavors to meld together nicely.

2. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Let it thaw in the refrigerator before serving.

3. What can I use instead of heavy cream for the glaze?
You can use milk or a dairy-free alternative, but the consistency may be different. Heavy cream gives the best results!