Ingredients

1½ cups (150g) graham cracker crumbs

¼ cup (50 g) granulated sugar

6 tbsps (85 g) butter (melted)

16 oz (454 g) full-fat cream cheese (softened)

½ cup (100 g) granulated sugar

2 large eggs

½ cup (120 g) full-fat plain Greek yogurt (or full-fat sour cream)

1 tsp (5 ml) vanilla extract

2 tbsps (16 g) all-purpose flour

1 cup (150 g) chopped Butterfinger candy bars

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

1 cup (150 g) chopped Butterfinger candy bars (for topping)

½ cup (85 g) 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 granulated 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 set aside to cool slightly.

Step 3: In a large 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.

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

Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly.

Step 6: Remove from the oven and let cool completely at room temperature.

Step 7: Spread the caramel sauce evenly over the cooled cheesecake layer. Sprinkle the remaining chopped Butterfinger bars on top and gently press them in to adhere.

Step 8: If desired, drizzle melted semi-sweet chocolate over the bars for extra richness.

Step 9: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment overhang to lift the bars from the pan, then slice into 16 squares. Wipe the knife clean between cuts for neat edges.

Tips & Variations

Use full-fat cream cheese and yogurt for the creamiest texture and best flavor.

Replace the Butterfinger candy with chopped Snickers or Heath bars for a different twist.

If you prefer a thicker caramel layer, warm the caramel sauce slightly before spreading.

For a chocolate swirl effect, gently swirl some melted chocolate into the cheesecake batter before baking.

FAQs

Can I use low-fat cream cheese or yogurt?

Low-fat versions can be used but may result in a less creamy and slightly tangier cheesecake. Full-fat ingredients provide the best texture and flavor.

How do I prevent the cheesecake from cracking?

To avoid cracks, bake the cheesecake at a low temperature and avoid overbaking. It’s okay if the center is slightly jiggly when you take it out, as it will firm up while cooling.