Butterfinger Caramel Cheesecake Bars Recipe
Indulge in rich, creamy Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, smooth cream cheese filling studded with chopped Butterfinger candy bars, and a luscious caramel topping drizzled with optional chocolate. Perfectly baked and chilled for a decadent dessert treat.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Total Time: 5 hours 3 minutes
- Yield: 16 bars 1x
- Category: Desserts, Bars
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tbsps (85g) butter, melted
Cheesecake Filling
- 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 (5 ml) vanilla extract
- 2 tbsps (16g) all-purpose flour
- 1 cup (150g) chopped Butterfinger candy bars
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
- Preheat Oven: 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.
- Prepare Crust: In a medium bowl, combine 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.
- Make Cheesecake Batter: In a large mixing bowl, beat 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 Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Gently fold in 1 cup of chopped Butterfinger candy bars.
- Bake Cheesecake: Pour the batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
- Add Topping: Once cooled, spread caramel sauce evenly over cheesecake. Sprinkle remaining chopped Butterfinger candy bars over caramel, pressing gently to adhere. Drizzle melted semi-sweet chocolate over the top if desired.
- Chill and Serve: Refrigerate for at least 4 hours or overnight until fully set. Use parchment overhang to lift bars from pan and slice into 16 squares, wiping knife clean between cuts for neat edges.
Notes
- For best results, use full-fat cream cheese and Greek yogurt or sour cream to ensure a creamy texture.
- Press the crust firmly to prevent cracking and ensure stability.
- Don’t overbake the cheesecake; the center should remain slightly jiggly before cooling.
- The Bars keep well covered in the refrigerator for up to 4 days.
- Melt chocolate gently in short intervals in the microwave to avoid burning.
Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, Butterfinger dessert, caramel dessert bars, easy cheesecake bars, no-bake topping cheesecake
