Introduction

These Butterfinger Caramel Cheesecake Bars combine the creamy richness of cheesecake with the crunchy, chocolaty delight of Butterfinger candy bars. Drizzled with caramel and optional chocolate, they make an irresistible treat perfect for any occasion.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tablespoons (85g) butter, melted
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 teaspoon (5ml) vanilla extract
2 tablespoons (16g) all-purpose flour
1 cup (150g) chopped Butterfinger candy bars
½ cup (160g) caramel sauce, plus more for drizzling
1 cup (150g) chopped Butterfinger candy bars (for topping)
½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

Step 1: 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 for easy removal.
Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
Step 3: In a large bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition.
Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup chopped Butterfinger candy bars.
Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until edges are set and the center is slightly jiggly. Cool completely at room temperature.
Step 6: Spread the caramel sauce evenly over the cooled cheesecake. Sprinkle the remaining chopped Butterfinger pieces on top and gently press them in.
Step 7: If desired, drizzle with melted semi-sweet chocolate. Refrigerate for at least 4 hours or overnight until fully set.
Step 8: Use the parchment overhang to lift the bars from the pan and slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

For extra crunch, toast the graham cracker crust slightly before adding the cheesecake layer.
Substitute sour cream for Greek yogurt if preferred for a tangier flavor.
Try using other candy bars or mix-ins like chopped Snickers or Reese’s for a different twist.
Use a low-speed mixer when adding eggs to avoid air bubbles in the batter.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month; thaw in the refrigerator before serving. Reheat slightly before serving if desired, but they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, substitute the graham cracker crumbs with gluten-free graham crackers or gluten-free cookie crumbs. Ensure all other ingredients are gluten-free as well.

Can I use low-fat cream cheese or yogurt?

Full-fat dairy provides the best texture and flavor for cheesecake. Using low-fat versions may affect the creaminess and consistency, but it is possible if you prefer a lighter option.

Butterfinger Caramel Cheesecake Bars Recipe

Print Recipe

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4.5 from 72 reviews

Indulge in these decadent Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, creamy caramel-infused cheesecake filling studded with crunchy Butterfinger candy pieces, and a luscious caramel topping with optional chocolate drizzle. Perfect for candy bar lovers seeking a rich, creamy dessert with a delightful crunch.

Author: Marco
Prep Time: 20 minutes
Cook Time: 48 minutes
Total Time: 4 hours 68 minutes (including chilling time)
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Crust

1½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tablespoons (85g) butter, melted

For the 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 teaspoon (5 ml) vanilla extract
2 tablespoons (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 Oven: Preheat your oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, allowing an overhang on two sides for easy removal later.
Prepare Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture looks like wet sand. Press this evenly and firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
Make Cheesecake Batter: In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined after each addition. Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Gently fold in 1 cup of chopped Butterfinger bars.
Bake Cheesecake: Pour the cheesecake batter over the pre-baked crust and smooth the top evenly. Bake for 35 to 40 minutes until the edges are set and the center has a slight jiggle. Remove and cool completely at room temperature.
Add Toppings: Once cooled, spread caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top and gently press them to adhere. Drizzle with melted semi-sweet chocolate if using.
Set and Serve: Refrigerate for at least 4 hours or overnight until fully set for clean slicing. Use the parchment paper overhang to lift the bars from the pan. Cut into 16 squares, wiping the knife clean between cuts for neat edges.

Notes

Use full-fat cream cheese and yogurt or sour cream for the creamiest texture.
Allow the cheesecake to cool completely before adding caramel and toppings to prevent melting.
Refrigerate overnight for the best sliceability and flavor development.
The chocolate drizzle is optional but adds a lovely contrast and richness.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, candy bar cheesecake, graham cracker crust cheesecake, easy cheesecake bars, dessert bars, chocolate caramel cheesecake