Introduction

Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake, crunchy Butterfinger candy, and luscious caramel sauce into one irresistible treat. These bars are perfect for satisfying your sweet tooth with a delightful mix of textures and flavors.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (85 g) butter, melted
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
½ cup (160 g) caramel sauce, plus more for drizzling
1 cup (150 g) chopped Butterfinger candy bars (for topping)
½ cup (85 g) 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 graham cracker crumbs and ¼ cup sugar. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
Step 3: In a large bowl, beat softened cream cheese and ½ cup sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just combined after each addition.
Step 4: Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Gently fold in 1 cup chopped Butterfinger bars.
Step 5: Pour cheesecake batter evenly over pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until edges are set and center is slightly jiggly. Remove and cool completely at room temperature.
Step 6: Spread caramel sauce evenly over the cheesecake layer. Sprinkle remaining chopped Butterfinger bars on top, pressing gently to adhere. Drizzle with melted chocolate if desired.
Step 7: Refrigerate for at least 4 hours or overnight until fully set. Use parchment overhang to lift from pan. Slice into 16 squares, wiping the knife clean between cuts for neat pieces.

Tips & Variations

For a richer flavor, substitute sour cream for Greek yogurt or vice versa.
Use crunchy peanut butter cups instead of Butterfinger bars for a peanut twist.
Drizzle with dark chocolate instead of semi-sweet for a deeper chocolate flavor.
Press crushed pretzels into the crust for a salty crunch contrast.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat slightly in the microwave for 10-15 seconds if you prefer them warm, but they are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars taste even better after chilling overnight, allowing flavors to meld. Just cover and refrigerate as directed before slicing.

Can I use low-fat cream cheese or yogurt?

Full-fat dairy provides the best creamy texture and flavor, but you can use low-fat versions if needed, though the bars may be less rich.

Butterfinger Caramel Cheesecake Bars Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust, rich and creamy cheesecake studded with crunchy Butterfinger candy bars, and a luscious layer of caramel topped with more Butterfinger pieces and optional melted chocolate drizzle. Perfectly baked to a slight jiggle in the center for the ideal texture, these bars make an irresistible dessert that’s sure to satisfy any sweet tooth or candy lover.

Author: Dana
Prep Time: 15 minutes
Cook Time: 48 minutes
Total Time: 4 hours 63 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 Oven: 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 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 feels like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool slightly.
Mix Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed until just combined after each addition. Then mix in the Greek yogurt (or sour cream), vanilla extract, and flour until the batter is smooth. Fold in 1 cup of chopped Butterfinger candy bars gently.
Pour and Bake Filling: 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 and the center still jiggles slightly when moved.
Cool and Add Toppings: Remove from oven and allow the cheesecake to cool completely at room temperature. Once cooled, spread caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel, pressing them lightly to adhere. Optionally, drizzle melted semi-sweet chocolate over the top for extra flavor and decoration.
Set and Slice: Refrigerate the bars for at least 4 hours or overnight until fully set. Use the parchment paper overhang to lift the bars from the pan. Slice into 16 equal 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.
Allow the cheesecake filling to slightly jiggle when baking for a perfect creamy center.
Chilling the bars overnight ensures they cut cleanly and hold their shape.
For extra flavor, drizzle with melted semi-sweet chocolate but this is optional.
Store leftovers covered in the refrigerator for up to 5 days.

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