Butterfinger Caramel Cheesecake Bars Recipe
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.
- 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
