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