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Butterfinger Caramel Cheesecake Bars Recipe

★★★★★

4.4 from 70 reviews
  • Author: Olivia
  • Total Time: 4 hours 8 minutes (includes chilling time)
  • Yield: 16 bars 1x

Description

These Butterfinger Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a creamy cheesecake layer studded with Butterfinger candy pieces, finished with a luscious caramel sauce and additional Butterfinger topping. Perfectly rich and sweet, they make a decadent dessert for any occasion.

Ingredients

Scale

For the Crust

  • 1½ cups (150g) graham cracker crumbs
  • ¼ cup (50g) granulated sugar
  • 6 tbsps (85g) butter, melted

For the Cheesecake

  • 16 oz (454g) full-fat cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • ½ cup (120g) full-fat plain Greek yogurt or full-fat sour cream
  • 1 tsp (5ml) vanilla extract
  • 2 tbsps (16g) all-purpose flour
  • 1 cup (150g) chopped Butterfinger candy bars

For the Topping

  • ½ cup (160g) caramel sauce, plus more for drizzling
  • 1 cup (150g) chopped Butterfinger candy bars
  • ½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

  1. Preheat: 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. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.
  3. Mix the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed 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 to distribute evenly.
  4. Pour and Bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
  5. Add Toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to help them adhere. If desired, drizzle with melted semi-sweet chocolate chips by warming them gently in the microwave on a low setting and drizzling over the top.
  6. Set and Serve: Refrigerate the bars for at least 4 hours or overnight until fully set. Use the parchment paper overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Notes

  • Allow the cheesecake to cool completely before adding the caramel topping to prevent it from melting and running.
  • Using full-fat cream cheese and Greek yogurt will provide the creamiest texture.
  • Chilling overnight is recommended for best slicing and flavor development.
  • For a decorative touch, drizzle semi-sweet chocolate over the bars or sprinkle additional crushed Butterfinger pieces.
  • Store leftover bars covered in the refrigerator for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 48 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, candy bar cheesecake, easy cheesecake bars, dessert bars

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Find it online: https://bitesbyolivia.com/butterfinger-caramel-cheesecake-bars-recipe/