Butterfinger Caramel Cheesecake Bars Recipe
Indulge in rich, creamy Butterfinger Caramel Cheesecake Bars that combine a buttery graham cracker crust, smooth cheesecake filling studded with Butterfinger candy chunks, topped with luscious caramel sauce and extra Butterfinger pieces. Perfectly baked and chilled to set, these bars offer a delightful blend of textures and flavors, ideal for dessert lovers who enjoy a candy-inspired twist on classic cheesecake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 65 minutes (including chilling time)
- Yield: 16 bars 1x
- Category: Dessert
- 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 if desired)
- 1 cup (150 g) chopped Butterfinger candy bars
- ½ cup (85 g) semi-sweet chocolate chips, melted (optional)
Instructions
- Preheat: Preheat your oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, making sure to leave an overhang on two sides to remove the bars easily after baking.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture has a wet sand-like texture. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 8 minutes, then remove from the oven and allow it to cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed and just until combined after each addition. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until the mixture is uniform and smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
- Assemble and 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 and the center remains slightly jiggly. Remove the pan from the oven and let it cool completely at room temperature.
- Add toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger bars over the caramel and gently press them in so they adhere. If desired, drizzle melted semi-sweet chocolate over the top to enhance flavor and presentation.
- Chill and serve: Refrigerate the assembled cheesecake bars for at least 4 hours, or preferably overnight, until fully set. Use the parchment paper overhang to lift the bars out of the pan and place on a cutting board. Slice into 16 squares, wiping the knife clean between cuts for neat edges before serving.
Notes
- Use full-fat cream cheese and Greek yogurt or sour cream for the creamiest texture.
- Make sure to press the crust firmly to ensure it holds together when slicing.
- Do not overbake the cheesecake; a slightly jiggly center will firm up as it chills.
- If you prefer a chocolate drizzle, melt the chocolate chips gently in the microwave on a low setting to avoid burning.
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
Keywords: Butterfinger cheesecake bars, caramel cheesecake, candy bar dessert, easy cheesecake bars, Butterfinger dessert
