Description

Delight in these rich and indulgent Butterfinger Caramel Cheesecake Bars, featuring a buttery graham cracker crust, creamy cheesecake filling studded with crunchy Butterfinger pieces, topped with luscious caramel sauce and more chopped Butterfinger candy for a perfect balance of textures and flavors. A decadent dessert that’s easy to prepare and sure to impress.

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 (5 ml) vanilla extract
2 tablespoons (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 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 for easy removal of the bars later.
Prepare Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir in the melted butter until the mixture has the texture of wet sand. Press this firmly and evenly into the bottom of your prepared baking dish. Bake the crust for 8 minutes, then remove it from the oven and allow it to cool slightly.
Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Stir in the Greek yogurt (or sour cream), vanilla extract, and flour until fully incorporated and smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
Bake Cheesecake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top with a spatula. Bake for 35 to 40 minutes or until the edges are set and the center still has a slight jiggle. Remove the pan from the oven and let the cheesecake cool completely at room temperature.
Add Topping: Once the cheesecake has cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top, pressing them gently to adhere to the caramel. If desired, drizzle melted semi-sweet chocolate chips over the topping for an extra touch of decadence.
Chill and Set: Refrigerate the bars for at least 4 hours or preferably overnight until fully set. Use the parchment paper overhang to lift the cheesecake bars out of the pan for easy slicing. Cut into 16 squares, wiping your knife clean between cuts for neat edges.

Notes

Use full-fat cream cheese and Greek yogurt or sour cream to ensure a rich and creamy texture.
Make sure the cream cheese is softened for easier mixing and a smoother batter.
Allow the cheesecake to cool completely before adding toppings to prevent melting or sliding.
Refrigerating overnight yields the best texture and makes slicing cleaner.
Melt chocolate chips gently in the microwave on a low setting to avoid burning.
The parchment paper overhang helps remove the bars easily from the pan.

Prep Time: 20 minutes
Cook Time: 48 minutes
Category: Dessert - Bars
Method: Baking
Cuisine: American

Keywords: Butterfinger, caramel cheesecake bars, dessert bars, cheesecake bars, caramel sauce, candy bar dessert, easy cheesecake recipe