Dessert

Decadent Salted Caramel Butterfinger Cheesecake Bars Recipe

BySarah Summers January 27, 2026January 27, 2026

Introduction

These Decadent Salted Caramel Butterfinger Cheesecake Bars combine a creamy cheesecake filling with a crunchy Butterfinger candy topping and a buttery graham cracker crust. The salted caramel drizzled on top adds an irresistible sweet and salty finish, making these bars a perfect treat for any occasion.

The image shows two square pieces of a dessert with three visible layers on a white marbled surface. The bottom layer is a thick brown crumbly base, the middle layer is a smooth white creamy layer, and the top layer is a caramel sauce dripping down slightly, covered with a crumbly brown topping that includes small pieces of what looks like candy bars or nuts. The texture of the layers looks soft and rich while the top crumbly part adds crunch. The dessert pieces are close together, showing the clean layers clearly. 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

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.
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.
Step 3: Bake the crust for 10 minutes. Remove from oven and let cool slightly.
Step 4: In a large bowl, beat softened cream cheese with ⅔ cup sugar on medium speed until smooth and creamy.
Step 5: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined.
Step 6: Pour the filling over the cooled crust and spread evenly. Tap the pan gently to release air bubbles.
Step 7: Bake for 35-40 minutes, until edges are set but center jiggles slightly.
Step 8: Remove from oven and let cool for 10 minutes. Drizzle salted caramel sauce evenly over the top.
Step 9: Sprinkle crushed Butterfinger pieces evenly over the caramel and press gently to stick.
Step 10: Refrigerate for at least 3 hours or overnight to firm up.
Step 11: Lift bars out using parchment overhang and cut into 9 squares.

Tips & Variations

For extra crunch, toast the graham cracker crumbs lightly before mixing with butter.
Use different candy bars like Heath or Snickers for a new twist on the topping.
If you prefer a stronger caramel flavor, swirl some salted caramel into the filling before baking.

Storage

Store these cheesecake bars in an airtight container in the refrigerator for up to 4 days. Reheat slightly in the microwave if desired, but they are best enjoyed chilled. You can also freeze the bars for up to 1 month; thaw in the refrigerator before serving.