Butterfinger Caramel Cheesecake Bars Recipe
Indulge in these Butterfinger Caramel Cheesecake Bars, a luscious dessert featuring a crunchy graham cracker crust, creamy cheesecake filling studded with chopped Butterfinger candy bars, topped with rich caramel sauce and more Butterfinger pieces. Finished with an optional drizzle of melted semi-sweet chocolate, these bars are perfect for satisfying caramel and candy lovers alike.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 4 hours 68 minutes
- 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 tablespoons (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 teaspoon (5ml) vanilla extract
- 2 tablespoons (16g) all-purpose flour
- 1 cup (150g) chopped Butterfinger candy bars
Topping
- ½ cup (160g) caramel sauce, plus extra for drizzling
- 1 cup (150g) chopped Butterfinger candy bars
- ½ cup (85g) 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 allow for easy removal of the bars later.
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture has the texture of wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking dish. Bake the crust for 8 minutes, then remove it from the oven and set aside to cool slightly.
- Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition to avoid incorporating too much air. Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until the batter is smooth. Fold in 1 cup of the chopped Butterfinger candy bars gently to distribute them evenly.
- Assemble and bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the surface with a spatula. Bake in the oven for 35 to 40 minutes, or until the edges are set and the center remains slightly jiggly when gently shaken. Remove from the oven and allow it to cool completely at room temperature.
- Add toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel, gently pressing them in so they adhere well. If desired, drizzle melted semi-sweet chocolate over the top for an extra touch of decadence.
- Chill and serve: Refrigerate the bars for at least 4 hours, or overnight, until they are fully set. To serve, use the parchment paper overhang to lift the bars from the pan. Cut into 16 equal squares, wiping the knife clean between cuts to achieve neat edges.
Notes
- You can substitute full-fat sour cream for the Greek yogurt if preferred for a slightly different tang.
- Pressing the crust firmly helps ensure a sturdy base that holds the cheesecake well.
- Be careful not to overmix eggs into the cream cheese to avoid cracking during baking.
- The bars must chill thoroughly for the best texture and easier slicing.
- If you prefer, you can skip the chocolate drizzle or use white chocolate for a different flavor profile.
Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, candy bar cheesecake, caramel dessert bars, baked cheesecake bars
