Ingredients

1½ cups (150g) graham cracker crumbs

¼ cup (50 g) granulated sugar

6 tablespoons (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 teaspoon (5 ml) vanilla extract

2 tablespoons (16 g) all-purpose flour

1 cup (150 g) chopped Butterfinger candy bars

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

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.

Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Stir in melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and cool slightly.

Step 3: In a large 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 speed just until combined after each.

Step 4: Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of chopped Butterfinger candy bars.

Step 5: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until edges are set and center jiggles slightly. Let cool completely at room temperature.

Step 6: Spread caramel sauce evenly over the cheesecake layer. Sprinkle remaining Butterfinger pieces on top and gently press to adhere. Drizzle with melted chocolate if desired.

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

For extra flavor, add a pinch of cinnamon to the crust mixture before baking.

Use sour cream instead of Greek yogurt for a tangier cheesecake texture.

Swap Butterfinger candy for chopped Snickers or Twix for a different twist.

For easier slicing, warm the knife under hot water and dry it before each cut.

Omit the melted chocolate drizzle if you prefer a simpler topping.

FAQs

Can I use low-fat cream cheese or yogurt?

Full-fat cream cheese and yogurt help achieve a rich, creamy texture. Low-fat versions may result in a thinner batter and less creamy bars, but can be used if you prefer.

How do I prevent the cheesecake from cracking?

To minimize cracking, avoid overmixing the batter and bake at a consistent temperature. It’s normal for the center to jiggle slightly when done; it will set as it cools.