Decadent Salted Caramel Butterfinger Cheesecake Bars Recipe

ByAndria Russo
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Introduction

These Decadent Salted Caramel Butterfinger Cheesecake Bars combine a creamy cheesecake filling with a crunchy graham cracker crust, topped with salted caramel and crushed Butterfinger candy bars. They’re a rich, indulgent treat perfect for any occasion.

The image shows two square dessert pieces, each with four distinct layers. The bottom layer is a thick, crumbly, light brown crust with a rough texture. Above that is a smooth, creamy white layer, looking soft and dense. The third layer is a glossy, golden caramel sauce that drips slightly down the sides. The top layer is a crumbly topping with small chunks of chocolate and nuts, giving a crunchy texture with mixed shades of brown. The dessert pieces are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 16 ounces cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • 2 Butterfinger candy bars, crushed (about 3.5 ounces)
  • ½ cup salted caramel sauce

Instructions

  1. Step 1: Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy bar removal.
  2. Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Stir until evenly mixed and press firmly into the bottom of the prepared pan.
  3. Step 3: Bake the crust for 10 minutes. Remove from oven and let cool slightly.
  4. Step 4: In a large bowl, beat softened cream cheese with ⅔ cup sugar on medium speed until smooth and creamy.
  5. Step 5: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined.
  6. Step 6: Pour the filling over the cooled crust and spread evenly. Tap the pan gently to release air bubbles.
  7. Step 7: Bake for 35-40 minutes, until edges are set but center jiggles slightly.
  8. Step 8: Remove from oven and let cool for 10 minutes. Drizzle salted caramel sauce evenly over the top.
  9. Step 9: Sprinkle crushed Butterfinger pieces evenly over the caramel and press gently to stick.
  10. Step 10: Refrigerate for at least 3 hours or overnight to firm up.
  11. Step 11: Lift bars out using parchment overhang and cut into 9 squares.

Tips & Variations

  • For an extra crunch, toast the graham cracker crumbs lightly before mixing with butter.
  • Use thick salted caramel sauce for a richer topping or substitute with homemade caramel for a personal touch.
  • Swap Butterfinger pieces with chopped Heath bars or pecans for a different texture and flavor.
  • Allow the cheesecake bars to reach room temperature for about 15 minutes before serving to enhance flavor and texture.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. To reheat, let them sit at room temperature for a few minutes or warm briefly in the microwave on low power, but they are best enjoyed chilled.

How to Serve

The image shows two square dessert pieces with four clear layers on a white marbled surface. The bottom layer is a thick, crumbly brown crust. Above that is a smooth, creamy white cheese layer. On top of this is a shiny, sticky caramel layer that slightly drips down the sides. The top layer is a crumbly mix of brown crumbs and small chunks of a lighter brown treat. The dessert looks rich and textured. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake bars ahead of time?

Yes, these bars can be made up to 2 days in advance and refrigerated. Just keep them covered tightly to preserve freshness.

What if I don’t have Butterfinger bars?

You can replace Butterfinger bars with other crunchy candy bars like Heath, Snickers, or even chopped nuts for a similar texture and added flavor.

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Decadent Salted Caramel Butterfinger Cheesecake Bars Recipe

★★★★★

5 from 80 reviews
  • Author: Andria
  • Total Time: 3 hours 70 minutes
  • Yield: 9 bars 1x
Print Recipe

Description

These Decadent Salted Caramel Butterfinger Cheesecake Bars offer a luscious combination of creamy cheesecake, crunchy Butterfinger candy, and a buttery graham cracker crust, all topped with a rich salted caramel sauce. Perfectly balanced between sweet and salty, these bars deliver the ultimate indulgence for dessert lovers.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream

Toppings

  • 2 Butterfinger candy bars, crushed (about 3.5 ounces)
  • ½ cup salted caramel sauce

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, ensuring some overhang on the sides for easy removal of the bars later.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Stir until the mixture is evenly combined, then press it firmly and evenly into the bottom of the prepared pan.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove from the oven and allow it to cool slightly to set.
  4. Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese and ⅔ cup granulated sugar on medium speed until the mixture is smooth and creamy without lumps.
  5. Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition to ensure a smooth texture. Stir in the vanilla extract and sour cream until just combined, being careful not to overmix.
  6. Assemble Filling on Crust: Pour the cheesecake filling evenly over the cooled crust. Gently tap the pan on the counter to release any trapped air bubbles and ensure an even layer.
  7. Bake the Cheesecake Bars: Bake for 35-40 minutes in the oven until the edges are set but the center still jiggles slightly, indicating a creamy consistency.
  8. Cool and Add Toppings: Remove from oven and let cool for 10 minutes. Then, evenly drizzle the salted caramel sauce over the top of the cheesecake bars.
  9. Add Candy Topping: Sprinkle the crushed Butterfinger pieces over the caramel sauce and press them gently so they stick to the surface.
  10. Chill to Set: Refrigerate the bars for at least 3 hours or preferably overnight to allow them to firm up completely.
  11. Serve: Use the parchment paper overhang to lift the cheesecake bars out of the pan and cut them into 9 squares for serving.

Notes

  • For best texture, ensure cream cheese and eggs are at room temperature before mixing.
  • Use parchment paper with an overhang to easily remove bars from the pan without breaking.
  • You can substitute salted caramel sauce with homemade caramel sauce if preferred.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.
  • For a firmer crust, chill the graham cracker crust for 30 minutes before baking.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cheesecake Bars, Salted Caramel, Butterfinger, Graham Cracker Crust, Dessert Bars, Cream Cheese Dessert

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