Introduction

These Butterfinger Caramel Cheesecake Bars combine a crunchy graham cracker crust with a creamy cheesecake filling loaded with chunks of Butterfinger candy bars. Topped with luscious caramel sauce and more candy pieces, they make an irresistible treat for any dessert lover.

Butterfinger Caramel Cheesecake Bars Recipe - Recipe Image

Ingredients

1½ cups (150g) graham cracker crumbs
¼ cup (50 g) granulated sugar
6 tbsps (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 tsp (5 ml) vanilla extract
2 tbsps (16 g) all-purpose flour
1 cup (150 g) chopped Butterfinger candy bars, divided
½ cup (160 g) caramel sauce, plus more for drizzling
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 graham cracker crumbs and ¼ cup granulated sugar. Stir in melted butter until the mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
Step 3: In a large bowl, beat softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each addition.
Step 4: Mix in Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup chopped Butterfinger candy bars.
Step 5: Pour cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until edges are set and center is slightly jiggly. Remove and cool completely at room temperature.
Step 6: Spread caramel sauce evenly over the cheesecake layer. Sprinkle remaining chopped Butterfinger candy bars over caramel and gently press to adhere. Drizzle with melted semi-sweet 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 a creamier texture, use full-fat sour cream instead of Greek yogurt.
Substitute Butterfinger pieces with Reese’s Peanut Butter Cups for a different flavor twist.
If you prefer a less sweet crust, reduce the sugar in the graham cracker base to 2 tablespoons.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. To enjoy, bring bars to room temperature or warm slightly in the microwave for about 10 seconds. These bars can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or yogurt?

While low-fat options can work, full-fat cream cheese and yogurt produce a richer, creamier cheesecake texture that’s more satisfying.

How do I prevent cracks on the cheesecake surface?

To minimize cracks, avoid overmixing the batter and bake until the edges are set but the center is still slightly jiggly. Also, allow the cheesecake to cool gradually at room temperature before refrigerating.

Butterfinger Caramel Cheesecake Bars Recipe

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Indulge in the rich and creamy Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, smooth cream cheese filling studded with chopped Butterfinger candy bars, topped with luscious caramel sauce and extra candy pieces for crunch. These bars are a perfect blend of sweet, salty, and crunchy textures, ideal for dessert lovers seeking a decadent treat that combines classic cheesecake with the fun of candy bars.

Author: Kai
Prep Time: 20 minutes
Cook Time: 48 minutes
Total Time: 4 hours 68 minutes (including chilling time)
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

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 together the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake in the oven for 8 minutes, then remove and allow to cool slightly.
Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with the sugar until smooth and creamy. Add the eggs one at a time, mixing gently on low speed until just combined after each egg. Mix in the Greek yogurt or sour cream, vanilla extract, and flour until completely smooth. Fold in one cup of the chopped Butterfinger candy bars gently to distribute them evenly in the batter.
Bake the cheesecake layer: Pour the cheesecake batter over the pre-baked crust and smooth the top with a spatula. Bake for 35 to 40 minutes, or until the edges are set and the center still has a slight jiggle when moved. Remove from the oven and cool completely to room temperature.
Add the toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top of the caramel and press them gently to help them stick. If you like, drizzle melted semi-sweet chocolate over the bars for an extra layer of flavor.
Chill to set: Refrigerate the bars for at least 4 hours or overnight to allow them to fully set. Use the parchment paper overhang to lift the bars from the pan and cut into 16 squares. For clean edges, wipe the knife blade between cuts.

Notes

Use full-fat cream cheese and Greek yogurt to ensure the cheesecake is rich and creamy.
Press the crust firmly to prevent crumbling when slicing the bars.
If preferred, sour cream can substitute for Greek yogurt for slightly different texture and tang.
Chilling the bars overnight is best for firm slicing and flavor melding.
You can melt the chocolate chips in the microwave in short bursts to avoid burning and achieve a smooth drizzle.

Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, Butterfinger dessert, homemade cheesecake bars, caramel candy bars dessert