Imagine sinking your fork into a creamy, decadent cheesecake that combines the rich, velvety smoothness of classic cream cheese with the irresistible crunch of Butterfinger candy bars. This isn't just any cheesecake – it's a slow cooker sensation that will transform your dessert game forever! Forget complicated baking techniques and temperamental ovens; this recipe is so easy that even novice bakers can create a show-stopping dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 packages (8 ounces each) cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed Butterfinger candy bars
Instructions
- Prepare the slow cooker by lining the inside with aluminum foil, ensuring the foil extends up the sides for easy removal later.
- In a medium bowl, mix graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared slow cooker to create an even crust.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, using an electric mixer on medium speed.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gently fold in half of the crushed Butterfinger candy bars into the cheesecake batter, reserving the remaining candy for topping.
- Pour the cheesecake batter evenly over the graham cracker crust in the slow cooker.
- Cover the slow cooker with a layer of paper towels, then place the lid on top to prevent condensation from dripping onto the cheesecake.
- Cook on low heat for 4 hours, or until the cheesecake is set but still slightly jiggly in the center.
- Carefully remove the cheesecake from the slow cooker by lifting the foil edges. Allow to cool at room temperature for 1 hour.
- Refrigerate the cheesecake for at least 2 hours or overnight to allow it to set completely.
- Before serving, sprinkle the remaining crushed Butterfinger candy bars over the top of the cheesecake.
- Slice and serve chilled, enjoying the creamy texture and crunchy Butterfinger topping.
Tips
- Ensure your cream cheese is completely softened at room temperature to achieve a smooth, lump-free batter.
- Use heavy-duty aluminum foil to line your slow cooker for easy removal and clean-up.
- Don't open the slow cooker lid during cooking – this can cause temperature fluctuations and affect the cheesecake's texture.
- The cheesecake is done when the center is slightly jiggly but set – it will continue to firm up during cooling.
- For the best flavor and texture, let the cheesecake chill in the refrigerator overnight before serving.
- Crush the Butterfinger bars just before adding to ensure maximum crunch and flavor.
- For a picture-perfect presentation, reserve some crushed Butterfinger pieces to sprinkle on top just before serving.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 12g
Fat: 48g
Saturated Fat: 28g
Cholesterol: 210mg
