Butterfinger Caramel Cheesecake Bars Recipe
These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy, rich cheesecake filling studded with crunchy Butterfinger candy bars. Topped with a luscious caramel sauce and an extra sprinkle of Butterfinger pieces, optionally drizzled with melted semi-sweet chocolate, these bars offer an irresistible blend of textures and flavors perfect for dessert lovers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 65 minutes
- Yield: 16 bars 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tbsps (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 tbsps (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 of the bars later.
- Prepare the crust: In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared baking dish. Bake for 8 minutes, then take it out and let it cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese along with the granulated sugar until you get a smooth and creamy texture. Add the eggs one at a time, mixing on low speed and only until combined after each egg. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Finally, fold in 1 cup of the chopped Butterfinger candy bars evenly through the batter.
- Assemble and bake: Pour the cheesecake batter over the slightly cooled crust, spreading it out evenly and smoothing the top with a spatula. Bake for 35 to 40 minutes until the edges are set and the center is slightly jiggly when you gently shake the pan. Remove from the oven and allow it to cool completely on the counter.
- Add toppings: Once cool, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in so they stick. If you want, drizzle melted semi-sweet chocolate over the top for extra decadence.
- Chill and serve: Refrigerate the cheesecake bars for at least 4 hours or overnight so they fully set. Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 even squares, wiping the knife clean between cuts to keep edges neat and tidy.
Notes
- For a smoother cheesecake texture, make sure your cream cheese is softened to room temperature before mixing.
- Use full-fat dairy products for the creamiest and richest cheesecake bars.
- If you prefer a less sweet topping, reduce the amount of caramel sauce or use a lighter drizzle.
- The optional melted chocolate drizzle can be done easily in the microwave by heating chocolate chips on a low setting in 20-second increments, stirring between each.
- Store leftovers covered in the refrigerator for up to 4 days.
- Allow bars to come to room temperature for about 10 minutes before serving for best flavor.
Keywords: Butterfinger cheesecake bars, caramel cheesecake, Butterfinger dessert bars, caramel bars, cheesecake bars, candy bar cheesecake, easy cheesecake recipe
