Description

These Butterfinger Caramel Cheesecake Bars combine a crunchy graham cracker crust with a creamy, luscious cheesecake loaded with chopped Butterfinger candy bars. Topped with rich caramel sauce and an extra sprinkle of Butterfinger pieces, these bars are a delightful blend of textures and flavors perfect for any dessert lover. Finished with a drizzle of melted chocolate for extra indulgence, they are baked to perfection and chilled for a firm, sliceable treat.

Ingredients

Scale

Crust

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (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 tbsps (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, leaving an overhang on two sides for easy removal of the bars.
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir in the melted butter until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared baking dish. Bake for 8 minutes, then remove and let it cool slightly.
Make the cheesecake filling: In a large mixing 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 just until combined after each addition. Mix in the Greek yogurt or sour cream, vanilla extract, and flour until smooth. Fold in 1 cup of chopped Butterfinger candy bars gently.
Bake the cheesecake: Pour the cheesecake batter evenly over the pre-baked crust, smoothing the top. Bake for 35 to 40 minutes, until the edges are set and the center is still slightly jiggly. Remove from the oven and let cool completely at room temperature.
Add the toppings: Spread the caramel sauce evenly over the cooled cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top and press gently to adhere. If desired, drizzle with melted semi-sweet chocolate chips for an extra touch of decadence.
Chill and serve: Refrigerate the bars for at least 4 hours or overnight until fully set. Use the parchment overhang to lift the bars from the pan and slice into 16 squares. For clean slices, wipe the knife between cuts.

Notes

Using full-fat cream cheese and yogurt ensures a rich and smooth cheesecake texture.
Press the crust firmly for a sturdy base that holds the filling well.
If you prefer, sour cream can be substituted for Greek yogurt without altering the flavor much.
Allow the cheesecake to cool completely before adding caramel to prevent melting and dripping.
For easier cutting, chill the bars thoroughly to ensure clean slices.
Optional chocolate drizzle adds an extra layer of flavor and visual appeal but can be skipped to reduce sweetness.

Prep Time: 20 minutes
Cook Time: 48 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, candy bar cheesecake, no-bake crust cheesecake, dessert bars, caramel dessert, chocolate caramel cheesecake