Gosh. It’s been two whole weeks since my last blog post and honestly, I don’t know how time got away from me.
Well, yes I do.
I’ve been building sand castles with ice cream here, and doing all kinds of fun things with sugar here. I’ve also been testing this cheesecake recipe for a solid week. It was tricky making my Butterfinger-cheesecake dreams come true, and finally (after four-ish tries) a result was earned that I so ardently desired.
Before we talk about love and cheesecake (because those two things always go together in my vocabulary) I have some news to share!
I’ve accepted an offer from Running Press to write a second cookbook! We’re still working through all the details, so I don’t have many specifics to share, but I can tell you that it will be a little different from my first book. You can also expect a photo for every recipe and in addition to American measurements, metric will be provided.
I’m so grateful to have this opportunity again. My heart is so happy it’s bursting at the seams! And I’m truly thankful to everyone who’s supported my first book. Love and love and love to you!
Speaking of love – let’s talk about this cheesecake! It’s another crazy hybrid of two desserts made into one. A chocolate-Butterfinger cheesecake is sandwiched between two chocolate-Butterfinger brownie layers. It’s covered in peanut butter-cream cheese frosting and then smothered with chocolate glaze that overflows the cake’s edges.
One thing I learned through testing this recipe, the Butterfinger bars should be chopped finely before folding it into the batters. Any large chunks will make the baked cake difficult and messy to slice. One very neat thing about the cheesecake portion is, you can trade the chocolate chips used in the batter for peanut butter chips. So if you prefer a peanut butter cheesecake center, go for it! I made the cake both ways, and both versions are delicious. I ultimately decided to go with a chocolate center because the peanut butter frosting was enough peanutty flavor for me. But this is your cheesecake, so make it as peanutty as you wish!
I added a little orange food color to the peanut butter frosting to give the cake that signature look of a Butterfinger bar’s interior, but that’s completely optional. It would be just as yummy without.
I probably don’t have to tell you that this cake is major. Brew a pot of coffee, or have a glass of milk handy. You’ll need it!
Chocolate-Butterfinger Overflow Cheesecake
Source: Brownie and cheesecake recipes adapted from Hershey’s
Yield: One 9-inch cheesecake, about 12 servings
Prep: 2 hours; total about 6-7 hours with chill time
This cheesecake can be made over the course of two days. The cheesecake layer can be made on the first day, and the other elements on the second day. Be sure to chop the Butterfinger bars finely. Large chunks will hinder the baked cake from cutting smoothly. Equal weight of peanut butter chips can be used in place of the chocolate chips for a peanut butter cheesecake center.
1/4 cup/ 50g granulated sugar
3 8oz. packages cream cheese, softened
14 oz. sweetened condensed milk (not evaporated milk)
1 2/3 cups/ 10 oz. semisweet chocolate chips, melted
4 eggs, room temperature
2 teaspoons vanilla extract
10 mini Butterfinger bars finely chopped/ about 200g total
3/4 cup/ 96g unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup/150g unsalted butter, melted and divided
1/2 cup/ 4oz boiling water
2 cups/ 400g granulated sugar
1 1/3 cups/ 171g all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
10 mini butterfinger bars finely chopped/ about 200g total
8 oz package cream cheese, room temperature
1 cup/ 226g unsalted butter, softened
2/3 cup/ 178g smooth peanut butter
4 cups/ 440g confectioners’ sugar
1/2 teaspoon vanilla extract
Orange gel food coloring *optional
4 oz semisweet chocolate, chopped
1/2 cup/ 117 ml heavy cream
1/4/ 85g cup dark corn syrup
1 teaspoon vanilla extract
2 mini Butterfinger bars, about 40g
- For the cheesecake, grease a 9×3-inch spring-form pan with vegetable shortening and line the bottom with parchment. Preheat the oven to 300F. Beat sugar and cream cheese together until smooth. Gradually beat in sweetened condensed milk, then melted chips. Add eggs and vanilla; beat well. Fold in chopped Butterfinger bars. Pour into pan and bake for 60-70 minutes. the cheesecake will puff up over the top of the pan, but will gradually sink back down over time after removed from the oven. Let cheesecake cool in the pan. Run a knife around the edge before removing the spring-form collar. Chill thoroughly before removing the base and parchment circle. Level the top of the cheesecake with a serrated knife or cake leveler. Keep chilled until ready to use.
- For the brownie layers, preheat oven to 350F. Grease two 9-inch round cake pans and line the bottoms with parchment circles. Stir together cocoa and baking soda in a large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend well. Fold in chopped Butterfinger bars. Divide batter evenly between the two pans and bake for about 20 minutes, or until a toothpick tester comes out clean when inserted in the center of the brownies. Let brownies cool in pan. Run a knife around the edge and turn out onto wire rack. Set aside while you make the frosting.
- For the peanut butter frosting, combine cream cheese, butter and peanut butter in a large bowl. Beat together on high speed until combined with an electric hand mixer. Beat in confectioners’ sugar 1 cup at a time. Beat in vanilla. Add food color if desired.
- Place a brownie layer on a cake stand or serving plate. Stack cheesecake on top and press gently (they should stick together without icing). Finally, top with the remaining brownie layer. Press down gently but firmly until layers are slightly compressed and adhered to one another. Cover cake with a thick layer of frosting using an off-set spatula. Save a little frosting for later (1/2 cup or so) if you’d like to pipe decorative rosettes around the top of the cake.
- For the chocolate glaze, combine chocolate and heavy cream in a small saucepan and heat over medium-high until the milk begins to steam. Remove from heat and let stand 2-3 minutes; whisk until chocolate and cream and smooth and combined. Add corn syrup and vanilla. Whisk again until smooth. Place mixture in the refrigerator for 5-10 minutes or until slightly thickened. Pour over top of cake and allow it to overflow and run down the sides of the cake. Refrigerate. When set, pipe on frosting rosettes, if desired. Finely chop the two mini Butterfinger bars and sprinkle over the top edge of the cake.
A second cookbook?!?! Yuussssss! So excited for you! Also, this sounds awesome!
Hooray! Congrats! So excited (and already in line) for your book #2! Preorder? 🙂 This cheesecake? Whoa. Hubby would find me alone by the light of the fridge door (with a spoon) one night…hot diggity!
Yay for you and us!! 🙂 And thank you for yet another fantastic recipe!
So excited for you and omg this cheesecake is incredible!!!
Yay, congrats!!! I'm so happy for you.
This cheesecake is just EVIL! 😉
Wow!!!!!!!!! So happy for you sweetie. Love and hugs from all of us 🙂
Thanks for the great news! Can't wait for another book full of your fabulous recipes! This looks scrumpdillyicious!!! 🙂
I am so pleased to here you coming out with another book!I can not wait for all the delicious delights you come up with. You are such an inspiration
And I will officially be purchasing your second book and giving it to as many people as humanly possibly as a gift again 🙂
Man, you've stolen my heart with this recipe! Butterfingers are my ultimate favorite candy bar. I'm going to reserve this recipe for Halloween because not only is it my favorite treat for Halloween, but it has that lovely orange and black color scheme. Beautiful!
you are amazingly talented! congratulations!
WOW!!! How did you know that Butterfinger is my favorite candy bar(always bought one when I went to
the movies as a kid)! This cheesecake is another Heather signature, over-the-top, decadent showstopper! Can't wait to see what your new cookbook has in store! CONGRATS, my friend! XO!
Congrats on the book deal! You're a verified star 🙂
How exciting and well deserved! I love your work so much! Best of luck and Congratulations. BTW this looks incredible! 🙂
First of all, congrats! You really deserve this, Heather, and I can't wait to see your next cookbook!
Second of all, this cheesecake is outrageous and gorgeous.
I am so happy you're doing another book; your first is one of my great loves! And this cheesecake?! O-M-G. I need it!
I'm so excited for your second cookbook! I know it'll be beautiful!
Good grief – your cakes are just stunning! Congrats on the upcoming, second, book! Very exciting news and well deserved!
CONGRATULATIONS, sweet girl!! I am so so so excited. Your last book was a work of art — I can't wait to see what you do now!!
And this cheesecake!! I die.
Congrats on your second book!!
Yay! Congrats on the 2nd book! I know it's going to be so awesome 🙂
to my baking hero – yes and amen to book #2. can't wait.
Amazing cake!Congratulation, Heather for great news!
Congrats, congrats, CONGRATS, Heather! So well-deserved and I'm already so excited to see another Sprinkle Bakes book. Meanwhile, this cheesecake is blowing. my. mind!!!
This does look MAJOR!! So is the news of a second book! Congrats! I can't wait to get my hands on it.
Great news! I only discovered your blog after coming across your first cookbook at the library, and totally falling in love with your beautiful and delicious creations. I look forward to another book!
Wow! This is fantastic!
First, congratulations!!! How exciting! I can't wait to see your second book. Love your first.
Second, my birthday is right around the corner so you know… if you need another taste tester… I could uh, help you out and all 😉
Congratulations on your new book, I am sure is going to be as good as the first one. You are so talented and is wonderful that you are taking advantages of these opportunities. Everything you post is just delicious. I have made a few of your recipes, and they are all a success.
Butterfingers are one of my favorite chocolates, definitly will be making the time to make this yumminess.
Congratulations!!! I can't wait to see what the 2nd book is going to be about!
This cheesecake looks heavenly! Butterfinger is one of my favorites!
SO so so excited for you Heather!! Can't wait!
And this cheesecake… oh my lord…amazing!!
Congratulations! That's great news. I love your first cookbook and can't wait to see what you do with the second!
Congrats, Heather! I can't wait to get my hands on it.
This cake is l o v e l y. Gotta make it soon!
First off congratulations on the second book! You must be so ecstatic! 🙂 And second, this cheesecake look so indulgent and amazing!
Wow… this cake looks amazing! I'm loving how that chocolate glaze drips & puddles. Girl you are no joke 😉
Ps- Congrats on the book deal! So exciting!
Congrats, Heather! I just can't WAIT for your second book! xo
Congratulations on your new cookbook deal!! That's absolutely huge and wonderful news! If you have photos for recipes as lovely as this cheesecake, it's sure to be a bestseller the moment it's in print. We're so happy for you!
First, congratulations on the new cookbook. How super exciting and I'm sure it'll be wonderful.
Also, this cheesecake looks so so yummy I'm going to give it a try for my peanut butter lovers.
So thrilled for you:)
You are SO talented!! I am so amazed right now. This looks incredible!!
Congrats….that's so exciting! This cake looks amazing too! 🙂
Congrats for your second book, Heather. I'm sure it will be as great as the first one 🙂 I'm eager to have it!
Beautiful cake Heather! would you please write the ingredients in grams too? here in Europe we don't use oz or cups but grams and dl (deciliters) or ml. Thank you and congrats for the new book! I have the first one!
Yum!! And congrats on the new book deal – the inclusion of photographs for every recipe and metric units gets a big thumbs up from me 😀
Congratulations, Heather! I'm so excited about your second cookbook! Also…phenomenal Butterfinger concept layer cake, girl! I adore Butterfingers, brownies, chocolate cake, peanut butter and cheesecake of any kind. Love this showstopper cake with drippy chocolate glaze! Stunning photography, too! Already pinned to group boards at Pinterest! 🙂 xo
Congrats on your new book. I will really be looking forward to it.
This cake looks incredible but as I'm from Spain we don't have the butterfingers here. Can you give me any sugestion for changing them?
Congratulations!! Loved your first one, so can't wait to see what's coming next!
Oh my goodness – this looks incredible! Can't wait for the next cookbook!
This is GORGEOUS. What an amazing presentation. (And great photography, too!) *Pinning now.*
Can't wait to snag cookbook number two! I absolutely adore the first!
This cheesecake sounds miraculously delicious! I was wondering-what tip did you use to frost the rosettes?