Butterfinger Caramel Cheesecake Bars Recipe

Introduction

These Butterfinger Caramel Cheesecake Bars combine a crunchy graham cracker crust with a rich, creamy cheesecake layer studded with Butterfinger candy. Topped with caramel sauce and extra Butterfinger pieces, they offer a perfect balance of sweet, crunchy, and smooth textures. Ideal for any dessert lover looking for an indulgent treat.

Ingredients

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• 6 tablespoons (85g) butter, melted
• 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 teaspoon (5ml) vanilla extract
• 2 tablespoons (16g) all-purpose flour
• 1 cup (150g) chopped Butterfinger candy bars
• ½ cup (160g) caramel sauce, plus more for drizzling
• 1 cup (150g) chopped Butterfinger candy bars (for topping)
• ½ cup (85g) 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 graham cracker crumbs and ¼ cup granulated sugar. Stir in melted butter until the mixture resembles wet sand. Press 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 sugar until smooth and creamy. Add eggs one at a time, mixing on low speed after each addition until just combined.
4. Step 4: Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of chopped Butterfinger 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 edges are set and the center is slightly jiggly. Let cool completely at room temperature.
6. Step 6: Once cooled, spread caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top, pressing gently to adhere. Drizzle with melted semi-sweet chocolate if desired.
7. Step 7: Refrigerate for at least 4 hours or overnight until fully set. Use parchment overhang to lift bars from pan and slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

• For a creamier texture, use full-fat sour cream instead of Greek yogurt.
• Use a silicone spatula for folding in the Butterfinger pieces to avoid breaking them down too much.
• Drizzle melted chocolate over the top just before serving for an extra touch of elegance and flavor.
• Try swapping Butterfinger with chopped peanut butter cups for a different candy twist.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Reheat slightly in the microwave if you prefer them a little warm, but they’re best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or yogurt?

While low-fat options can work, full-fat cream cheese and yogurt provide the best creamy texture and richer flavor for these bars.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overbaking and let the bars cool gradually at room temperature before refrigerating. Also, mixing ingredients at low speed helps keep the batter smooth and less airy.

Butterfinger Caramel Cheesecake Bars Recipe

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Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a rich and creamy cream cheese filling studded with crunchy Butterfinger candy bars. Topped with luscious caramel sauce and extra Butterfinger pieces, these bars offer a delightful blend of textures and flavors perfect for dessert or special occasions.

• Author: Ria
• Prep Time: 20 minutes
• Cook Time: 48 minutes
• Total Time: 5 hours 8 minutes
• Yield: 16 bars 1x
• Category: Desserts, Bars
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Toppings

• 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

1. Preheat: 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. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.
3. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars carefully to retain texture.
4. Bake cheesecake: 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.
5. Add toppings: 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 adhere. If desired, drizzle with melted semi-sweet chocolate chips warmed gently in the microwave.
6. Chill and set: Refrigerate the bars for at least 4 hours or overnight until fully set. Use the parchment overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Notes

• Ensure the cream cheese is softened to avoid lumps in the batter.
• Do not overmix the eggs to prevent too much air in the batter, which can cause cracking.
• Use full-fat dairy for the creamiest texture and best flavor.
• For cleaner slices, chill thoroughly and wipe the knife blade after each cut.
• You can substitute sour cream for Greek yogurt as preferred.
• Melt chocolate chips gently to avoid scorching; use low power in short intervals if microwaving.

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