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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

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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Find it online: https://cookwithandria.com/decadent-salted-caramel-butterfinger-cheesecake-bars-recipe/