Butterfinger Caramel Cheesecake Bars Recipe

Introduction

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with creamy cheesecake, chopped Butterfinger candy bars, and rich caramel. Topped with more candy and optional chocolate drizzle, they’re an irresistible treat perfect for any occasion.

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

1. 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.
2. Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
3. Step 3: In a large mixing bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition.
4. Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
5. Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
6. Step 6: Once cooled, spread ½ cup caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to adhere.
7. Step 7: If desired, drizzle melted semi-sweet chocolate over the top using a spoon or piping method.
8. Step 8: Refrigerate for at least 4 hours, or overnight, until fully set. Use the parchment overhang to lift the bars from the pan and slice into 16 squares. Wipe the knife clean between cuts for neat edges.

Tips & Variations

• For extra richness, substitute sour cream for the Greek yogurt as noted.
• Use crunchy or chunky Butterfinger pieces to add more texture to the bars.
• Try drizzling white chocolate instead of semi-sweet for a sweeter finish.
• If you prefer a thinner crust, reduce the amount of graham cracker crumbs and butter slightly.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. To serve, let them sit at room temperature for 10-15 minutes for the best texture. These bars can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of candy bar instead of Butterfinger?

Yes, you can substitute other crunchy candy bars like Heath or Twix for a similar texture and flavor.

Do I have to use caramel sauce? Can I skip it?

The caramel sauce adds a delicious sweet and sticky layer, but you can omit it if you prefer a simpler cheesecake bar. The bars will still be tasty without it.

Butterfinger Caramel Cheesecake Bars Recipe

Print Recipe

★★★★★

4.4 from 144 reviews

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling studded with crunchy Butterfinger candy bars. Topped with rich caramel sauce and additional candy pieces, these bars offer a perfect balance of creamy, crunchy, and sweet flavors, ideal for any dessert lover craving a decadent treat.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 48 minutes
• Total Time: 5 hours 3 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat the oven: Preheat your oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, allowing for an overhang on two sides for easy removal of the bars later.
2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture looks like wet sand. Press this evenly and firmly into the bottom of the prepared baking dish. Bake for 8 minutes to set the crust, then remove and let cool slightly.
3. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Then blend in the Greek yogurt (or sour cream), vanilla extract, and flour until fully incorporated. Gently fold in 1 cup of the chopped Butterfinger candy bars.
4. Assemble and bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the surface. Bake the cheesecake for 35 to 40 minutes, or until the edges are firm and the center still has a slight jiggle. Remove from the oven and let cool completely at room temperature.
5. Add toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle with the remaining chopped Butterfinger candy bars, pressing lightly so they adhere. If desired, drizzle melted semi-sweet chocolate over the top for extra indulgence.
6. Chill to set: Refrigerate the bars for at least 4 hours or overnight until completely set. Use the parchment paper overhang to lift the bars from the pan and cut into 16 squares, wiping the knife clean between cuts to maintain neat edges.

Notes

• You can substitute full-fat sour cream for Greek yogurt if preferred.
• If Butterfinger bars are unavailable, similar crunchy peanut butter candy can be used.
• For easier chocolate melting, use short bursts in the microwave on low power.
• Ensure cream cheese is fully softened to avoid lumps in the cheesecake batter.
• Allow bars to chill thoroughly for clean slicing and best texture.

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