Description

These Butterfinger Caramel Cheesecake Bars combine a rich, creamy cheesecake layer with crunchy Butterfinger candy and a luscious caramel topping. The bars feature a crisp graham cracker crust and are finished with optional chocolate drizzle, making for an irresistible, indulgent dessert perfect for any occasion.

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: Preheat your 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 to enable easy removal of the bars later.
Prepare Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in melted butter until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes until set, then remove from oven and let it 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 just until combined after each addition. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour, mixing until the batter is smooth. Gently fold in 1 cup of chopped Butterfinger candy bars.
Bake Cheesecake: Pour the cheesecake batter evenly over the pre-baked crust and smooth out the top. Bake for 35 to 40 minutes or until the edges are set and the center remains slightly jiggly. Remove from oven and allow it to cool completely at room temperature.
Add Topping: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to help them adhere. If desired, drizzle melted semi-sweet chocolate on top for extra indulgence.
Set and Serve: Refrigerate the bars for at least 4 hours or overnight so they fully set. Use the parchment paper overhang to lift the bars from the pan, then slice into 16 squares. Clean the knife between cuts for neat edges and serve.

Notes

Ensure the cream cheese is softened to room temperature to avoid lumps and to achieve a smooth cheesecake filling.
Press the crust firmly for a stable base that holds together well after baking.
You can substitute sour cream with Greek yogurt for a slightly tangier but creamy texture.
The edges of the cheesecake are fully baked when they’re set but keep the center slightly jiggly to prevent overbaking.
Use parchment overhang for easy removal of bars, preventing breakage.
For a richer dessert, drizzle additional caramel or chocolate on top before serving.

Prep Time: 20 mins
Cook Time: 48 mins
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, Butterfinger dessert, cheesecake bars recipe, caramel dessert bars, candy bar cheesecake, easy cheesecake bars