Name: Irresistible Crunchy Butterfinger Crunch Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 2 cups (200 g) graham cracker crumbs; 1/2 cup (113 g) unsalted butter, melted; 4 (8 oz/226 g) blocks full-fat cream cheese, softened; 1 cup (200 g) granulated sugar; 4 large eggs, room temperature; 1 cup (240 ml) sour cream; 1 tsp vanilla extract; 1 1/2 cups chopped Butterfinger candy (from the 2 cups total); 1/2 cup (85 g) semi-sweet chocolate chips; Remaining 1/2 cup chopped Butterfinger candy for garnish; 1/4 cup (30 g) chopped peanuts (optional)

Ingredients

2 cups (200 g) graham cracker crumbs

1/2 cup (113 g) unsalted butter, melted

4 (8 oz/226 g) blocks full-fat cream cheese, softened

1 cup (200 g) granulated sugar

4 large eggs

1 cup (240 ml) sour cream

1 tsp vanilla extract

2 cups (about 10-12 bars) chopped Butterfinger candy

1/2 cup (85 g) semi-sweet chocolate chips

1/4 cup (30 g) chopped peanuts (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.

Step 2: In a medium bowl, mix graham cracker crumbs and melted butter until the mixture resembles damp sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8–10 minutes until lightly golden. Remove and let cool.

Step 3: In a large bowl, beat the cream cheese on medium speed for about 2 minutes until smooth and fluffy. Gradually add sugar, beating until combined. Add eggs one at a time, mixing on low just until incorporated.

Step 4: Mix in sour cream and vanilla extract until smooth. Gently fold in 1½ cups of chopped Butterfinger pieces to maintain crunch.

Step 5: Pour the cheesecake filling over the cooled crust and spread evenly to about 1-inch thickness. Tap the pan gently on the counter several times to release air bubbles.

Step 6: Bake for 45–50 minutes, until edges are set and center jiggles slightly. If the top browns too quickly, tent with foil after 30 minutes.

Step 7: Turn off the oven, crack the door, and let the bars cool inside for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight.

Step 8: Melt chocolate chips in 20-second bursts in a microwave-safe bowl, stirring until smooth. Drizzle over chilled bars and sprinkle remaining Butterfinger pieces and optional peanuts.

Step 9: Lift bars out using parchment paper overhang and slice into 24 squares with a sharp knife dipped in hot water for clean cuts. Serve chilled or at room temperature.

Tips & Variations

Add 1/4 cup peanut butter to the batter and swirl in for a peanut butter twist without overpowering the crunch.

Mix 1/4 cup cocoa powder into the crust for a rich chocolate base that pairs well with Butterfinger pieces.

Use almond flour and erythritol for a low-carb version keeping texture intact.

Fold in chopped bananas or swirl strawberry jam before baking for a fruity contrast.

Substitute coconut oil for butter to make the crust dairy-free.

Use gluten-free graham crackers or almond flour for a gluten-free crust.

Storage

Store these cheesecake bars in an airtight container in the refrigerator for 5–7 days. They can also be frozen individually wrapped for up to 2 months; thaw overnight in the fridge before serving. Serve chilled or at room temperature. To soften slightly without melting the chocolate drizzle, warm slices in a 300°F (150°C) oven for 5 minutes.

FAQs

Can I make these bars dairy-free or vegan?

Yes, substitute full-fat cream cheese and sour cream with plant-based alternatives, use aquafaba in place of eggs, and choose dairy-free Butterfinger or peanut butter candies. Note that baking time may increase slightly.

How do I prevent cracks on my cheesecake bars?

Use room-temperature ingredients, avoid overmixing the batter, bake until the edges are set but the center still jiggles slightly, and allow the bars to cool gradually by leaving the oven door cracked after baking. Chilling the bars fully before slicing also helps maintain a smooth top.