Butterfinger Caramel Cheesecake Bars Recipe
Indulge in rich and creamy Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, a smooth cream cheese filling studded with Butterfinger candy pieces, and topped with luscious caramel sauce and extra Butterfinger bits. A decadent dessert perfect for candy and cheesecake lovers alike.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 5 hours 8 minutes
- Yield: 16 bars 1x
- Category: Dessert - Bars
- 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 the oven: 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 help lift out the bars easily after baking.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Add the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes to set the crust, then remove from the oven and let it cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese together with sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each to avoid overbeating. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until the batter is smooth. Gently fold in 1 cup of chopped Butterfinger bars to distribute them evenly in the batter.
- Assemble and bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the surface with a spatula. Bake for 35 to 40 minutes at 325°F (163°C), or until the edges are firm and set while the center remains slightly jiggly. Remove from 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 and gently press to adhere. If you want extra richness, drizzle melted semi-sweet chocolate over the top.
- Chill and serve: Refrigerate the bars for at least 4 hours or preferably overnight to allow them to fully set. Use the parchment paper overhang to carefully lift the cheesecake from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges. Serve chilled for best texture and flavor.
Notes
- Using full-fat cream cheese and Greek yogurt ensures the cheesecake is rich and creamy.
- Do not overmix the batter after adding eggs to prevent cracks in the cheesecake.
- Be sure to cool the cheesecake completely before adding caramel and toppings to avoid melting the candies.
- For easier slicing, warm the knife under hot water and dry before each cut.
- The melted chocolate drizzle is optional but adds a lovely visual and flavor contrast.
- Store leftover bars refrigerated in an airtight container for up to 5 days.
Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, candy bar cheesecake, Butterfinger dessert, easy cheesecake bars, caramel dessert bars
