Description

Decadent Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake mixed with crunchy Butterfinger candy bars, topped with caramel sauce and more Butterfinger pieces for an irresistible treat perfect for dessert or special occasions.

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 to easily lift the bars out later.
Prepare the Crust
In a medium bowl, mix the graham cracker crumbs with ¼ cup sugar. Stir in melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8 minutes, then remove and let it cool slightly.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined. Then add Greek yogurt (or sour cream), vanilla extract, and flour, mixing until smooth. Fold in 1 cup of chopped Butterfinger candy bars gently.
Assemble and Bake
Pour the cheesecake batter over the cooled crust, smoothing the surface evenly. Bake for 35 to 40 minutes until edges are set but the center still jiggles slightly. Remove from oven and allow to cool completely at room temperature.
Apply Toppings
Once cooled, evenly spread ½ cup caramel sauce over the cheesecake. Sprinkle the remaining chopped Butterfinger candy bars on top and press lightly to adhere. If desired, drizzle melted semi-sweet chocolate over the bars for an extra touch.
Chill 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 and serve.

Notes

For a slightly tangier cheesecake, use sour cream instead of Greek yogurt.
Ensure cream cheese is softened at room temperature for smooth mixing.
You can substitute caramel sauce with homemade caramel for a more personalized flavor.
Melt chocolate chips gently to avoid burning; microwave in short bursts and stir frequently.
Store bars refrigerated in an airtight container for up to 4 days.
To get clean slices, warm the knife blade under hot water and wipe dry before cutting.

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

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