Irresistible Crunchy Butterfinger Crunch Cheesecake Bars Recipe
Introduction
These Butterfinger Crunch Cheesecake Bars combine creamy cheesecake with crunchy Butterfinger candy for a delightful treat. Easy to make without a water bath, they’re perfect for home bakers seeking a nostalgic dessert that’s both rich and crunchy. Make them ahead or freeze for later enjoyment!
Ingredients
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (113 g) unsalted butter, melted
- 4 (8 oz/226 g) blocks full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 1 cup (240 ml) sour cream
- 1 tsp vanilla extract
- 2 cups chopped Butterfinger candy (about 10-12 bars)
- 1/2 cup (85 g) semi-sweet chocolate chips
- 1/4 cup (30 g) chopped peanuts (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a medium bowl, mix graham cracker crumbs and melted butter until combined and crumbly, like damp sand. Press firmly into the bottom of the prepared pan.
- Step 3: Bake the crust for 8-10 minutes until lightly golden. Remove and let cool slightly.
- Step 4: In a large bowl, beat cream cheese on medium speed for 2 minutes until smooth. Add sugar gradually, then beat in eggs one at a time on low speed.
- Step 5: Mix in sour cream and vanilla extract until smooth. Gently fold in 1 1/2 cups of chopped Butterfinger pieces to keep the crunch.
- Step 6: Pour the filling over the crust, spreading evenly to about 1-inch thickness. Tap the pan on the counter to release air bubbles.
- Step 7: Bake for 45-50 minutes, until edges are set but the center jiggles slightly. Tent with foil after 30 minutes if browning too fast.
- Step 8: Turn off the oven and let the bars cool inside with the door open for 1 hour, then chill in the fridge for at least 4 hours or overnight.
- Step 9: Melt chocolate chips in 20-second bursts in the microwave, stirring until smooth. Drizzle over chilled bars, then sprinkle with remaining Butterfinger pieces and peanuts if using.
- Step 10: Lift bars out using the parchment paper overhang. Slice into 24 squares with a sharp knife warmed in hot water for clean cuts.
Tips & Variations
- Add a peanut butter swirl by folding in 1/4 cup peanut butter to the batter before baking for extra nutty flavor.
- Mix 1/4 cup cocoa powder into the crust for a rich chocolate base.
- Use almond flour and erythritol for a low-carb version without sacrificing texture.
- Fold in chopped banana or swirl in strawberry jam for a fresh fruity twist.
- Substitute gluten-free graham crackers or vegan alternatives to fit dietary needs.
Storage
Store cheesecake bars in an airtight container in the refrigerator for 5-7 days. Freeze individually wrapped bars for up to 2 months; thaw overnight in the fridge before serving. Best enjoyed cold or at room temperature. To warm, heat slices in a 300°F (150°C) oven for 5 minutes to soften without melting the chocolate drizzle.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need a water bath to bake these cheesecake bars?
No, this recipe is designed to bake without a water bath, making it simpler and more accessible while still producing a creamy texture.
Can I use other candy instead of Butterfinger?
Yes, feel free to substitute Butterfinger pieces with Reese’s Pieces or other crunchy peanut butter candies to customize the flavor.
Print
Irresistible Crunchy Butterfinger Crunch Cheesecake Bars Recipe
- Total Time: 5 hours 15 minutes (including chilling)
- Yield: 24 bars 1x
Description
These Irresistible Crunchy Butterfinger Crunch Cheesecake Bars combine a creamy, velvety cheesecake filling with a buttery graham cracker crust and the nostalgic crunch of Butterfinger candy pieces. Baked in a simple sheet pan without the fuss of a water bath, these bars are easy to prepare, ideal for make-ahead dessert options, and perfect for sharing at parties or enjoying as a sweet snack.
Ingredients
Scale
Crust
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (113 g) unsalted butter, melted
Filling
- 4 (8 oz/226 g) blocks full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240 ml) sour cream
- 1 tsp vanilla extract
- 1 1/2 cups chopped Butterfinger candy
Topping
- 1/2 cup (85 g) semi-sweet chocolate chips
- Remaining 1/2 cup chopped Butterfinger candy
- 1/4 cup (30 g) chopped peanuts (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhangs for easy lifting to prevent sticking and assist in slicing.
- Make the Crust: In a medium bowl, combine 2 cups graham cracker crumbs with 1/2 cup melted butter until the mixture resembles damp sand and holds together when pressed. Press the crumb mixture evenly into the bottom of the prepared pan with the back of a measuring cup. Bake for 8-10 minutes until lightly golden and fragrant, then remove and let cool slightly.
- Prepare the Filling: In a large bowl, beat 4 blocks of softened cream cheese on medium speed with an electric mixer for about 2 minutes until smooth and creamy, scraping down the sides as needed. Gradually add 1 cup granulated sugar, beating until incorporated. Add 4 eggs one at a time, mixing on low just until combined to avoid overmixing.
- Add Remaining Filling Ingredients: Mix in 1 cup sour cream and 1 tsp vanilla extract until smooth. Gently fold in 1 1/2 cups chopped Butterfinger pieces carefully to maintain their crunch.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust and spread evenly with an offset spatula to about 1-inch thickness. Tap the pan gently 5-6 times on the counter to release air bubbles. Bake for 45-50 minutes, until edges are set and puffed while the center jiggles slightly like Jell-O. Tent with foil after 30 minutes if the top browns too quickly.
- Cool and Chill: Turn off the oven and crack the door open, allowing the bars to cool inside for 1 hour to prevent cracking. Transfer to the refrigerator and chill for at least 4 hours or overnight for best texture.
- Add Toppings: Melt 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl using 20-second bursts, stirring until smooth. Drizzle over the chilled bars and sprinkle with the remaining Butterfinger pieces and chopped peanuts if using.
- Slice and Serve: Lift the bars out of the pan using parchment overhangs. Use a sharp knife dipped in hot water for clean slicing into 24 squares, wiping the knife between cuts. Serve at room temperature or chilled as preferred.
Notes
- Substitutions & Diet Options: For gluten-free, use gluten-free graham crackers or almond flour. For vegan versions, use plant-based cream cheese, yogurt, aquafaba for eggs, and dairy-free Butterfinger alternatives; baking time may increase by 5 minutes.
- Equipment Tips: Use a stand mixer with paddle attachment to avoid overbeating. A metal pan ensures even heat distribution. An instant-read thermometer is recommended for checking an internal temperature of 150°F (66°C) to ensure doneness.
- Storage: Store at room temperature up to 2 hours, refrigerate in an airtight container for 5-7 days, and freeze individually wrapped bars for up to 2 months. Thaw overnight in the fridge.
- Reheating: Serve best cold or at room temperature. To warm, place slices in a 300°F (150°C) oven for 5 minutes, avoiding melting the chocolate drizzle.
- Scaling & Common Mistakes: For smaller batches, halve ingredients and use an 8×8-inch pan, reducing bake time to 35-40 minutes. Avoid sudden temperature changes and use room-temperature eggs and cream cheese to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Butterfinger cheesecake bars, crunchy cheesecake bars, Butterfinger recipe, easy cheesecake bars, no water bath cheesecake, sheet pan cheesecake, candy bar dessert
