Butterfinger Caramel Cheesecake Bars Recipe
These Butterfinger Caramel Cheesecake Bars combine a crunchy graham cracker crust with a creamy, rich cheesecake filling loaded with chopped Butterfinger candy bars, topped with a luscious caramel sauce and extra Butterfinger pieces. Finished with an optional drizzle of melted semi-sweet chocolate, these bars offer the perfect balance of sweet, creamy, and crunchy textures in every bite, ideal for dessert lovers seeking a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 5 hours 8 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tbsp (85g) butter, melted
Cheesecake Filling
- 16 oz (454g) full-fat cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- ½ cup (120g) full-fat plain Greek yogurt or full-fat sour cream
- 1 tsp (5ml) vanilla extract
- 2 tbsp (16g) all-purpose flour
- 1 cup (150g) chopped Butterfinger candy bars
Topping
- ½ cup (160g) caramel sauce (plus more for drizzling)
- 1 cup (150g) chopped Butterfinger candy bars
- ½ cup (85g) semi-sweet chocolate chips, melted (optional)
Instructions
- Preheat: Preheat your oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, making sure to leave an overhang on two sides for easy removal later.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Firmly and evenly press this mixture into the bottom of your prepared pan. Bake the crust for 8 minutes, then remove it from the oven and set aside to cool slightly.
- Mix the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until fully blended and smooth. Fold in 1 cup of chopped Butterfinger candy bars gently.
- Pour and bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top with a spatula. Bake the bars for 35 to 40 minutes, or until the edges are set and the center still has a slight jiggle. Remove from the oven and allow the cheesecake to cool completely at room temperature.
- Add toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel layer and press them gently to adhere. If desired, drizzle with melted semi-sweet chocolate for an extra touch of indulgence.
- Set: Refrigerate the bars for at least 4 hours or preferably overnight to allow them to fully set. Use the parchment paper overhang to lift the bars from the pan. Slice into 16 even squares, wiping your knife clean between cuts for neat edges.
Notes
- You can substitute sour cream for Greek yogurt if preferred; both add creaminess.
- Make sure cream cheese is softened to avoid lumps in the batter.
- Press the crust mixture firmly to avoid crumbling after baking.
- Allow the cheesecake to cool completely before adding caramel to prevent it from melting and running off.
- For cleaner cuts, chill the bars thoroughly and use a hot, clean knife wiped after each slice.
- The melted chocolate drizzle is optional but enhances both flavor and presentation.
Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, candy bar cheesecake, graham cracker crust cheesecake, caramel dessert bars, easy cheesecake bars
