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, divided

½ cup (160g) caramel sauce, plus more for drizzling

½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

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.

Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the 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.

Step 3: In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition.

Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until the batter is smooth. Fold in 1 cup of chopped Butterfinger pieces gently.

Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center is slightly jiggly. Remove from oven and cool completely at room temperature.

Step 6: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top and gently press to adhere. If desired, drizzle with melted semi-sweet chocolate.

Step 7: Refrigerate 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.

Tips & Variations

For an extra chocolate boost, swirl some chocolate sauce into the caramel before spreading it on the cheesecake.

Substitute the graham cracker crumbs with digestive biscuits or vanilla wafers for a slightly different crust flavor.

Use sour cream in place of Greek yogurt for a tangier cheesecake texture.

Ensure the cream cheese is softened to room temperature to avoid lumps in the batter.

FAQs

Can I use low-fat cream cheese or yogurt in this recipe?

Full-fat cream cheese and yogurt are recommended for a creamy texture and rich flavor, but you can use low-fat versions if preferred. The result may be less smooth and slightly less rich.

How do I prevent the cheesecake from cracking during baking?

To avoid cracks, do not overbeat the batter and avoid overbaking. The center should be slightly jiggly when done. Letting the cheesecake cool gradually at room temperature helps reduce cracking as well.