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Butterfinger Caramel Cheesecake Bars Recipe

★★★★★

4.5 from 60 reviews
  • Author: Sarah
  • Total Time: 4 hours 65 minutes
  • Yield: 16 bars 1x

Description

Indulge in these rich and creamy Butterfinger Caramel Cheesecake Bars that combine a buttery graham cracker crust with a luscious cheesecake layer studded with crunchy Butterfinger candy pieces, topped with gooey caramel sauce and an optional drizzle of melted semi-sweet chocolate. Perfect for dessert lovers craving a decadent treat with a delightful balance of creamy, crunchy, and caramel flavors.

Ingredients

Scale

Crust

  • 1½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tbsps (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 tsp (5ml) vanilla extract
  • 2 tbsps (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

  1. Preheat: 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.
  2. Combine Crust Ingredients: In a medium bowl, mix graham cracker crumbs and granulated sugar. Stir in melted butter until mixture looks like wet sand.
  3. Press and Bake Crust: Firmly press the crust mixture evenly into the prepared pan. Bake for 8 minutes, then remove and allow to cool slightly.
  4. Mix Cheesecake Filling: Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing on low speed until just combined after each. Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup chopped Butterfinger candy bars.
  5. Pour and Bake Cheesecake: Pour batter evenly over the pre-baked crust and smooth the top. Bake for 35-40 minutes until edges are set and center slightly jiggles. Remove and cool completely at room temperature.
  6. Add Toppings: Spread caramel sauce evenly over cooled cheesecake. Sprinkle remaining chopped Butterfinger candy bars on top and gently press to adhere. Optionally, drizzle with melted semi-sweet chocolate.
  7. Set in Refrigerator: Refrigerate for at least 4 hours or overnight until fully set.
  8. Slice and Serve: Use the parchment overhang to lift bars from pan. Slice into 16 squares, wiping knife clean between cuts for neat edges.

Notes

  • The full-fat cream cheese and yogurt give the cheesecake a rich texture — avoid low-fat substitutes for best results.
  • Press the crust firmly to avoid crumbly bars.
  • Ensure not to overbake; the center should be a bit jiggly which firms up while cooling.
  • You can substitute sour cream for Greek yogurt if preferred.
  • For easier chocolate drizzling, melt the chocolate chips in a microwave at low power in short bursts, stirring between.
  • Store leftover bars refrigerated in an airtight container for up to 4 days.
  • Allow bars to reach room temperature for about 10 minutes before serving to soften slightly.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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Find it online: https://everydaytastes.com/butterfinger-caramel-cheesecake-bars-recipe/