Butterfinger Caramel Cheesecake Bars Recipe

Introduction

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with creamy cheesecake, studded with crunchy Butterfinger pieces and topped with rich caramel and chocolate. They’re an irresistible treat perfect for sharing or indulging anytime you crave a decadent dessert.

Ingredients

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• 6 tbsps (85 g) butter, melted
• 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, divided
• ½ cup (160 g) caramel sauce, plus more for drizzling
• ½ cup (85 g) semi-sweet chocolate chips, melted (optional)

Instructions

1. Step 1: 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. Step 2: In a medium bowl, combine graham cracker crumbs and ¼ cup granulated sugar. Stir in melted butter until mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and set aside to cool slightly.
3. Step 3: In a large mixing bowl, beat softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each addition.
4. Step 4: Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup chopped Butterfinger candy bars.
5. Step 5: Pour cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until edges are set and center is slightly jiggly. Remove and cool completely at room temperature.
6. Step 6: Spread caramel sauce evenly over cheesecake layer. Sprinkle remaining chopped Butterfinger candy bars on top and gently press in to adhere. Drizzle with melted semi-sweet chocolate if desired.
7. Step 7: Refrigerate for at least 4 hours or overnight until fully set. Use parchment overhang to lift bars from pan. Slice into 16 squares, wiping knife clean between cuts for neat edges.

Tips & Variations

• Use full-fat dairy for the creamiest texture and richest flavor.
• Swap Greek yogurt with sour cream for a slightly tangier cheesecake.
• Add chopped nuts like pecans or walnuts for extra crunch.
• Drizzle with extra caramel or chocolate just before serving for added indulgence.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. To reheat, let them come to room temperature or enjoy chilled as they are for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars can be made a day in advance and stored in the refrigerator. They actually taste better after the flavors have had time to meld.

Can I freeze the Butterfinger Caramel Cheesecake Bars?

Yes, you can freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving.