Description
A delightful blend of rich chocolate, creamy cheesecake, and crunchy Butterfinger bars, topped with an overflowing chocolate glaze.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Preheat your oven again to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour the chocolate glaze over the top of the cake, letting it overflow down the sides.
- Once the glaze is set, pipe rosettes of frosting on top and sprinkle with finely chopped Butterfinger bars. Refrigerate until ready to serve.
Notes
Use room temperature cream cheese for a smoother mixture. Ensure the cheesecake cools completely before removing it from the pan. Adjust the sweetness by adding more or less confectioners’ sugar in the frosting.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 45g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
Keywords: cheesecake, chocolate, dessert, Butterfinger, birthday cake