Butterfinger Caramel Cheesecake Bars Recipe
These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy cream cheese filling studded with crunchy Butterfinger candy bars. Topped with luscious caramel sauce and additional Butterfinger pieces, these decadent bars are finished with an optional drizzle of melted semi-sweet chocolate. Perfect for satisfying your sweet tooth with a delightful mix of creamy, crunchy, and gooey textures.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Total Time: 4 hours 63 minutes (including chilling)
- 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
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 the 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 facilitate easy removal of the bars.
- Prepare Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture has the consistency of wet sand. Press this crust mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8 minutes to set, then remove from the oven and allow to cool slightly.
- Make Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using an electric mixer. Add the eggs one at a time, mixing on low speed just until combined after each egg. Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until the batter is silky and smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
- Assemble & Bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top with a spatula. Bake for 35 to 40 minutes or until the edges are set but the center remains slightly jiggly. Remove from the oven and allow the cheesecake layer 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 sauce and gently press them in so they adhere well. If desired, drizzle the top with melted semi-sweet chocolate for an extra touch of richness.
- Chill & Serve: Refrigerate the bars for at least 4 hours or overnight until fully set. Use the parchment paper overhang to lift the entire cheesecake slab from the pan. Slice into 16 squares, wiping the knife clean between each cut to ensure neat edges. Serve chilled and enjoy!
Notes
- Ensure the cream cheese is properly softened to avoid lumps in the cheesecake batter.
- Press the crust firmly to avoid it crumbling after baking.
- The cheesecake is done when the edges appear set and the center slightly jiggles when gently shaken.
- Chilling overnight is best for firm bars and to allow flavors to meld beautifully.
- For a dairy-free alternative, substitute cream cheese and yogurt with suitable vegan options, but texture and flavor may vary.
- Use parchment paper with overhang to make bar removal easy and mess-free.
- Wipe your knife between cuts for clean, attractive slices.
Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, candy bar cheesecake, easy cheesecake bars, dessert bars, Butterfinger dessert
