While the cheesecake is chilling, prepare the caramel sauce. In a saucepan over medium heat, combine the heavy cream, butter, and brown sugar. Stir until the butter is melted and the sugar is dissolved. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring constantly, until the caramel thickens slightly. Remove from heat and stir in the vanilla extract and salt. Let the caramel cool for a few minutes before drizzling over the cheesecake.
Once the cheesecake is fully chilled, remove it from the springform pan and transfer it to a serving platter. Drizzle the caramel sauce over the top of the cheesecake and sprinkle the crushed Butterfinger candy bars on top for a sweet, crunchy topping. The candy adds an extra layer of flavor and texture, making this cheesecake even more indulgent.
Serving Suggestions
Serve the Butterfinger Caramel Cheesecake chilled, and be sure to cut into slices with a sharp knife for clean, even portions. This dessert is perfect for holiday gatherings, birthdays, or any celebration where you want to impress with a show-stopping dessert. You can serve it with a side of whipped cream or extra caramel sauce for added decadence.
Make-Ahead & Storage
This cheesecake can be made a day ahead of time, and it stores beautifully in the refrigerator for up to 4 days. Just cover it with plastic wrap or store it in an airtight container to keep it fresh. The caramel sauce can be stored separately in a jar in the refrigerator for up to 1 week, and can be reheated before serving. You can also freeze the cheesecake for up to 2 months. Just ensure it’s tightly wrapped and stored in a freezer-safe container. When ready to serve, thaw it overnight in the refrigerator.
Tips
See more on the next page
Advertisement
See more on the next page
Advertisement
