Butterfinger Caramel Cheesecake Bars Recipe
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.
- 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
