Butterfinger Caramel Cheesecake Bars Recipe
These Butterfinger Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a creamy cheesecake layer mixed with Butterfinger candy bars, finished with a smooth caramel sauce and more chopped Butterfinger pieces for a delightful crunch. Ideal for fans of rich, indulgent desserts with a perfect balance of creamy, crunchy, and gooey textures.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 5 hours 8 minutes
- Yield: 16 bars 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tbsps (85 g) butter, melted
Cheesecake Filling
- 16 oz (454 g) full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ½ cup (120 g) full-fat plain Greek yogurt (or full-fat sour cream)
- 1 tsp (5 ml) vanilla extract
- 2 tbsps (16 g) all-purpose flour
- 1 cup (150 g) chopped Butterfinger candy bars
Topping
- ½ cup (160 g) caramel sauce, plus more for drizzling
- 1 cup (150 g) chopped Butterfinger candy bars
- ½ cup (85 g) 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, leaving an overhang on two sides to easily lift out the bars later.
- Prepare Crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar. Stir in the melted butter until the texture resembles wet sand. Firmly press this mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
- Mix Cheesecake Filling: In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each addition. Add Greek yogurt (or sour cream), vanilla extract, and flour; mix until smooth. Fold in 1 cup of the chopped Butterfinger candy bars gently.
- Bake Cheesecake Layer: Pour the cheesecake batter evenly over the pre-baked crust and smooth the surface. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from oven and allow to cool completely at room temperature.
- Add Toppings: Spread caramel sauce evenly over the cooled cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top and gently press them to adhere. If desired, drizzle melted semi-sweet chocolate over the top for added richness.
- Set and Serve: Refrigerate the bars for at least 4 hours or overnight until fully set. Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.
Notes
- Use full-fat cream cheese and Greek yogurt or sour cream for the creamiest texture.
- Do not overbake; the cheesecake should be slightly jiggly in the center to avoid dryness.
- Chilling overnight helps the bars set firmly and enhances flavor melding.
- Optional melted chocolate drizzle adds an extra touch of decadence.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Keywords: Butterfinger cheesecake bars, caramel cheesecake dessert, candy bar cheesecake, creamy cheesecake bars, caramel and chocolate dessert bars, easy baked cheesecake bars, Butterfinger dessert
