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Decadent Salted Caramel Butterfinger Cheesecake Bars Recipe

★★★★★

4.8 from 113 reviews
  • Author: Ella
  • Total Time: 4 hours 5 minutes
  • Yield: 9 bars 1x

Description

These Decadent Salted Caramel Butterfinger Cheesecake Bars combine a buttery graham cracker crust with a creamy, smooth cheesecake filling. Topped with a luscious salted caramel sauce and crunchy crushed Butterfinger candy bars, these bars are the perfect indulgent dessert for any occasion, offering a delightful mix of textures and flavors.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream

Topping

  • 2 Butterfinger candy bars, crushed (about 3.5 ounces)
  • ½ cup salted caramel sauce

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars out later.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Stir until combined evenly, then press firmly and evenly into the bottom of the prepared pan to form the crust.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool slightly while preparing the filling.
  4. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with ⅔ cup sugar on medium speed until smooth and creamy, ensuring no lumps remain.
  5. Add Eggs and Flavorings: Add eggs one at a time, mixing well after each addition to incorporate fully. Stir in the pure vanilla extract and sour cream until just combined; avoid overmixing.
  6. Assemble the Cheesecake: Pour the cream cheese filling over the cooled crust. Spread gently and evenly. Tap the pan on the counter gently to release any trapped air bubbles.
  7. Bake the Cheesecake: Bake for 35 to 40 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan.
  8. Cool and Add Topping: Remove the cheesecake from the oven, let it cool for 10 minutes. Drizzle the salted caramel sauce evenly over the top.
  9. Add Butterfinger Pieces: Sprinkle the crushed Butterfinger candy bars evenly over the caramel topping and press gently so they stick.
  10. Chill to Set: Refrigerate the bars for at least 3 hours or preferably overnight to allow the cheesecake to firm up completely.
  11. Serve: Using the parchment paper overhang, lift the bars out of the pan and cut into 9 equal squares. Serve chilled and enjoy!

Notes

  • Make sure the cream cheese and eggs are at room temperature to ensure a smooth cheesecake batter.
  • Do not overbake the cheesecake; a slight jiggle in the center ensures creamy texture after chilling.
  • Use parchment paper for easy removal and clean edges on the bars.
  • Salted caramel sauce can be store-bought or homemade depending on preference.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Salted Caramel, Butterfinger, Cheesecake Bars, Dessert, Easy Cheesecake Recipe, Graham Cracker Crust

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Find it online: https://delishwithella.com/decadent-salted-caramel-butterfinger-cheesecake-bars-recipe/