Slow Cooker Butterfinger Cheesecake is the creamiest, most delicious cheesecake you’ll ever eat! The Butterfinger cheesecake combo is amazing!
This Butterfinger Cheesecake is INSANE!!!! And by insane, I mean insanely delicious. Did you know that you can make the most delicious cheesecake in your slow cooker? It’s creamy, decadent and majorly delicious. This Slow Cooker Butterfinger Cheesecake is going to impress your family and all your friends.
The best part about slow cooker cheesecake, is that it’s comes out ultra creamy. The cake is actually steaming to cook so it retains all the moisture and that makes it so smooth and delicious. The first time I made cheesecake in the slow cooker, I was sure it was going to be a major bust, but I was proved wrong, and it was an amazingly delicious dessert! If you like cheesecake as much as I do, you’ll love this Instant Pot Peanut Butter Cheesecake or Slow Cooker Cranberry Cheesecake as well!
It’s easy to make cheesecake in the slow cooker, here’s how:
How to make Slow Cooker Butterfinger Cheesecake:
**scroll down for full ingredients list and printable directions**
- Make the filling: In the bowl of a stand mixer, add cream cheese, vanilla, and 1⁄2 cup sugar, salt and flour; using the paddle attachment beat on medium until completely combined and no lumps. Add eggs, one at a time, beating until mixed. Add sour cream and beat for 30 seconds; scrape down the sides of the bowl with a spatula; beat 15 additional seconds. Add the 6 chopped Butterfinger bars, and beat 20 seconds. Set mixture aside.
- Make the crust: In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar, with a fork; combine. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust.
- Pour the cream cheese mixture on top of the crust, into the spring form pan.
- Add 1 inch of water to the large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 3 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack.
- Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
- Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool.
- Place cheesecake in pan into the fridge and let set for at least 4 hours, preferably overnight.
- Using a non-serrated long knife, run it between the cake and the pan sides, then release the lock and pop to cake out on the base. Using the remaining 3 fun size Butterfingers, chop and sprinkle over the top of the cake. Drizzle chocolate sauce over the top. Slice and serve!
Things you might need for this recipe:
Cheesecake is amazing! Here are some other recipes you should try!
- Twix Cheesecake Brownie Bars
- Slow Cooker Cranberry Cheesecake
- Instant Pot Peanut Butter Cheesecake
- Double Chocolate Chip Cookies
Make sure you don’t miss a thing! Follow Domestic Superhero on:
Facebook | Instagram | Pinterest | Twitter | Email
For NEW RECIPES delivered straight to your inbox, signup for our email list!
Slow Cooker Butterfinger Cheesecake
- 1.5 packages cream cheese 12 ounces total, softened
- 1 tsp vanilla extract
- 1/2 cup sugar + 1 TBS Sugar
- 1 TBS flour
- 1/4 tsp salt
- 2 eggs
- 1 cup sour cream
- 5 fun size Butterfingers or 1 whole regular sized candy bar, chopped roughly + 3 fun size for topping
- 3/4 cup graham cracker crumbs
- 2 TBS butter melted
- chocolate sauce for topping
-
In the bowl of a stand mixer, add cream cheese, vanilla, and 1⁄2 cup sugar, salt and flour; using the paddle attachment beat on medium until completely combined and no lumps. Add eggs, one at a time, beating until mixed. Add sour cream and beat for 30 seconds; scrape down the sides of the bowl with a spatula; beat 15 additional seconds. Add the 6 chopped Butterfinger bars, and beat 20 seconds. Set mixture aside.
-
In a medium bowl, mix graham cracker crumbs, butter and 1 TBS sugar, with a fork; combine. Pour crumbs into the bottom of the spring form pan and press down evenly to make the crust.
-
Pour the cream cheese mixture on top of the crust, into the spring form pan.
-
Add 1 inch of water to your large slow cooker (5, 6, or 7 quart slow cooker). Place a wire rack into the bottom (I used 3 rings from Mason jar lids to set it on), and then place the filled spring form pan on top of rack. Lay 3 layers of paper towels across the top of the slow cooker (hold tight so they don’t fall and touch the cheesecake), then place the lid on top.
-
Cook on high for 2 hours (do not remove the lid at all during this time), turn off, remove lid and paper towels, and let stand for 1-2 hours or until slow cooker is cool. Place cheesecake in pan into the fridge and let set for at least 4 hours, preferably overnight.
-
Using a non-serrated long knife, run it between the cake and the pan sides, then release the lock and pop to cake out on the base. Using the remaining 3 fun size Butterfingers, chop and sprinkle over the top of the cake. Drizzle chocolate sauce over the top. Slice and serve!
-
Serves 6-8 (depending on slice size)
First published February 2016. Updated November 2020.
the36thavenue says
Shut UP! This looks AMAZING! Pinning 🙂
Allyson says
Thanks! It is so delicious!
Alicia says
OH my gosh. My husband would LOVE this!
Allyson says
Yes, yes he would!
charles says
i made this it is very good. I wish I could show you the picture
Allyson says
I would LOVE to see it! Come over to my Facebook page and post it!
Beth K says
If I opened my slow cooker to find this decadent dessert I’d flip out! It looks so amazing. It’s beautiful and tasty too.
Betsy says
In the slow cooker! This is amazing! So rich and creamy and delicious and EASY!
Katie says
This looks AMAZING. I know my family would go crazy over it!
wilhelmina says
Wowzers! This is incredible! It was so easy to make in the slow cooker and the texture was amazing!
Jen says
I think I just fell in love with my slow cooker even more!! Luckily my kids got a lot of butterfingers in their halloween candy that I can confiscate to make this, haha!
Barb says
Can you post WW points? I’m afraid I’d use my 23 for the day on slice of this scrumptious cheesecake.
Allyson says
Unfortunately I don’t have the WW points but I am sure you can calculate them based off the ingredients etc? It is definitely NOT healthy!
Kevin says
What a great dessert recipe! Love that it is made in a slow cooker!
Toni Dash says
Everyone at my house loved it!! Such an impressive dessert!
Haley Williams says
Perfect use for the halloween candy! This will be my first time making cheesecake in a slow cooker. I can’t wait to taste it!
katerina @ diethood.com says
Oh my goodness, this looks absolutely amazing! I have to try this!! YUM!
Beti | easyweeknightrecipes says
Oh my goodness, this looks absolutely amazing! I have to try this!! YUM!
Kevin says
I love a good butterfinger recipe! I have to make this!
Heather says
I only have a 9 inch pan. Do you know how I could change the recipe to make for the 9 inch pan?
Allyson says
Heather – I haven’t used a 9 inch pan so I am not sure. A quick google search leads me to this conversion website, where maybe you can get the info you need! https://thetoughcookie.com/2015/03/07/use-different-size-cake-pan-round-cake-pans-simplified/
Vicki Whitman says
What size pan does the recipe call for? I didn’t see it
Allyson says
6 inch