Butterfinger Caramel Cheesecake Bars Recipe
Delicious Butterfinger Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a creamy cheesecake layer folded with chunks of Butterfinger candy bars. Finished with a luscious caramel sauce, more Butterfinger pieces, and optional drizzled chocolate, these bars are rich, sweet, and perfect for satisfying any dessert craving.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Total Time: 4 hours 68 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50 g) granulated sugar
- 6 tbsp (85 g) butter, melted
Cheesecake Filling
- 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 tbsp (16 g) all-purpose flour
- 1 cup (150 g) chopped Butterfinger candy bars
Topping
- ½ cup (160 g) caramel sauce, plus more for drizzling
- 1 cup (150 g) chopped Butterfinger candy bars
- ½ cup (85 g) semi-sweet chocolate chips, melted (optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, ensuring there is an overhang on two sides for easy removal later.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar. Stir in the melted butter until combined and the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking dish. Bake for 8 minutes to set the crust, then remove and allow it to cool slightly.
- Prepare the Cheesecake Batter: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy using a hand mixer or stand mixer. Add the eggs one at a time, mixing on low speed just until each egg is combined. Then blend in the Greek yogurt (or sour cream), vanilla extract, and flour until the mixture is smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
- Assemble and Bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the surface with a spatula. Bake for 35 to 40 minutes until the edges are set but the center is still slightly jiggly. Remove the pan from the oven and let it cool completely at room temperature.
- Add Toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining 1 cup of chopped Butterfinger candy bars on top and gently press them into the caramel so they adhere well. Optionally, drizzle melted semi-sweet chocolate over the top for an extra indulgent touch.
- Chill and Serve: Refrigerate the bars for at least 4 hours or overnight to allow them to fully set. Use the parchment paper overhang to lift the cheesecake bars out of the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges. Serve chilled and enjoy!
Notes
- For best results, use full-fat cream cheese and yogurt or sour cream for a creamy texture.
- You can substitute sour cream for Greek yogurt if desired.
- Ensure the crust is baked and slightly cooled before adding the cheesecake batter to prevent sogginess.
- If you prefer a less sweet topping, adjust the amount of caramel sauce or skip the chocolate drizzle.
- Store leftovers covered in the refrigerator for up to 5 days.
Keywords: Butterfinger Cheesecake Bars, Caramel Cheesecake, Candy Bar Dessert, No-Bake Cheesecake Bars with Baking Step, Easy Cheesecake Bars
