Butterfinger Caramel Cheesecake Bars Recipe
Delight your taste buds with these rich and creamy Butterfinger Caramel Cheesecake Bars, featuring a buttery graham cracker crust, a luscious cream cheese filling studded with crunchy Butterfinger pieces, a decadent caramel topping, and optional drizzled chocolate. Perfectly balanced layers create an irresistible dessert bar to satisfy any sweet craving.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Total Time: 5 hours 3 minutes (including chilling)
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tbsps (85g) butter, melted
Cheesecake Filling
- 16 oz (454g) full-fat cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- ½ cup (120g) full-fat plain Greek yogurt or full-fat sour cream
- 1 tsp (5ml) vanilla extract
- 2 tbsps (16g) all-purpose flour
- 1 cup (150g) chopped Butterfinger candy bars
Topping
- ½ cup (160g) caramel sauce, plus more for drizzling
- 1 cup (150g) chopped Butterfinger candy bars
- ½ cup (85g) semi-sweet chocolate chips, melted (optional)
Instructions
- Preheat the oven. 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 make removing the bars easier later.
- Prepare the crust. In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Add the melted butter and stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let it cool slightly.
- Make the cheesecake filling. In a large mixing bowl, beat the softened cream cheese with ½ cup granulated sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each addition to prevent overmixing. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until completely smooth. Fold in 1 cup of chopped Butterfinger candy bars gently to incorporate.
- Assemble and bake. Pour the cheesecake batter evenly over the baked crust and smooth the surface. Bake for 35 to 40 minutes until the edges are set and the center still has a slight jiggle. Remove from oven and allow to cool completely at room temperature.
- Add the topping. Once cooled, evenly spread the caramel sauce over the cheesecake layer. Sprinkle the remaining 1 cup chopped Butterfinger candy bars on top, gently pressing them into the caramel to adhere. Optionally, drizzle melted semi-sweet chocolate over the bars for an indulgent finish.
- Set and serve. Refrigerate the bars for at least 4 hours or overnight to fully set. Use the parchment paper overhang to lift the bars from the pan. Slice into 16 squares, wiping your knife between cuts for clean edges before serving.
Notes
- Use full-fat cream cheese and Greek yogurt or sour cream for the best creamy texture.
- Press the crust firmly to ensure it holds together during baking and serving.
- Do not overmix the cheesecake batter to keep the texture smooth and prevent cracking.
- The cheesecake is done when the edges are firm but the center slightly jiggles—avoid overbaking.
- Letting the bars chill overnight enhances the flavor and makes slicing easier.
- For easier cutting, warm the knife slightly or dip it in hot water before slicing.
- The optional chocolate drizzle adds a beautiful and tasty finishing touch but can be skipped if desired.
Keywords: Butterfinger, cheesecake bars, caramel, dessert bars, baked cheesecake, candy bars dessert
