Description

These Butterfinger Caramel Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cheesecake layer studded with crunchy Butterfinger candy pieces. Topped with rich caramel sauce and extra Butterfinger bits, they offer a perfect balance of flavors and textures for a decadent dessert experience.

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 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 to easily lift the bars out later.
Prepare Crust: In a medium bowl, mix graham cracker crumbs with granulated sugar. Stir in melted butter until the mixture looks like 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 Cheesecake Filling: In a large bowl, beat softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing on low just until combined after each. Blend in Greek yogurt (or sour cream), vanilla extract, and flour until the batter is smooth. Gently fold in 1 cup of chopped Butterfinger candy bars.
Assemble and Bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes until the edges are set but the center still jiggles slightly. Remove from oven and cool completely at room temperature.
Add Toppings: Once cooled, spread caramel sauce evenly over the cheesecake layer. Sprinkle remaining chopped Butterfinger candy bars on top and gently press them into the caramel. Optionally, drizzle melted semi-sweet chocolate over the bars.
Chill and Serve: Refrigerate the bars for at least 4 hours or overnight until fully set. Use parchment overhang to lift out the bars and slice into 16 squares, wiping the knife clean for neat edges.

Notes

Use full-fat cream cheese and Greek yogurt or sour cream for the best texture and flavor.
Chilling the bars overnight will improve slicing and texture.
You can substitute caramel sauce with homemade caramel for enhanced taste.
Melt chocolate gently in the microwave on low power to avoid burning.
Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterfinger cheesecake bars, caramel cheesecake bars, candy bar cheesecake, easy cheesecake recipe, no crust cheesecake bars