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; 1 cup (240 ml) sour cream; 1 tsp vanilla extract; 1 1/2 cups chopped Butterfinger candy (from about 2 cups total; reserved 1/2 cup for topping); 1/2 cup (85 g) semi-sweet chocolate chips; 1/2 cup chopped Butterfinger candy (for topping); 1/4 cup (30 g) chopped peanuts (optional)

Introduction

These Irresistible Crunchy Butterfinger Crunch Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling studded with crunchy Butterfinger pieces. Topped with a chocolate drizzle and optional peanuts, they offer a perfect balance of rich, sweet, and crunchy textures that are sure to delight any dessert lover.

A close-up view of two square slices of crumb cheesecake on a white plate sitting on a white marbled surface. Each slice has four layers: the bottom layer is a thick, dense, brown crust; above it sits a firm, creamy, pale yellow cheesecake layer; a thin, lighter creamy layer rests on top of that; and the top layer is a chunky, golden crumb topping with small pieces and a rough texture. Some crumbs have fallen around the slices. The background is softly blurred. photo taken with an iphone --ar 4:5 --v 7

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 chopped Butterfinger candy (about 10-12 bars)

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 (23×33 cm) baking pan with parchment paper, leaving overhangs for easy lifting.

Step 2: In a medium bowl, mix 2 cups graham cracker crumbs with 1/2 cup melted butter until combined and the mixture feels like damp sand.

Step 3: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes until lightly golden. Remove and let cool slightly.

Step 4: In a large bowl, beat 4 blocks of softened cream cheese on medium speed for 2 minutes until smooth and creamy.

Step 5: Gradually add 1 cup sugar, beating until incorporated. Add eggs one at a time, mixing on low just until combined.

Step 6: Mix in 1 cup sour cream and 1 tsp vanilla extract until smooth. Gently fold in 1 1/2 cups chopped Butterfinger pieces.

Step 7: Pour the cheesecake filling over the cooled crust, spreading evenly. Tap the pan gently to release air bubbles.

Step 8: Bake for 45-50 minutes until edges are set but center jiggles slightly. Tent with foil after 30 minutes if browning too fast.

Step 9: Turn off oven, crack door, and cool bars inside for 1 hour. Then chill in fridge for at least 4 hours or overnight.

Step 10: Melt 1/2 cup chocolate chips in the microwave in 20-second bursts, stirring until smooth. Drizzle over chilled bars and sprinkle with remaining Butterfinger and peanuts if using.

Step 11: Lift bars from pan using parchment overhang. Slice into 24 squares with a sharp knife dipped in hot water. Serve at room temperature or chilled.

Tips & Variations

Add 1/4 cup peanut butter swirled into the filling for extra nutty flavor without overpowering the Butterfinger crunch.

Mix 1/4 cup cocoa powder into the crust for a richer chocolate base.

Use almond flour and a sugar substitute like erythritol for a low-carb version.

Fold in chopped bananas or swirl in strawberry jam before baking to add a fresh fruity twist.

For a dairy-free option, substitute coconut oil for butter, plant-based cream cheese and yogurt, and dairy-free chocolate chips.

Storage

Store bars at room temperature for up to 2 hours. Refrigerate in an airtight container for 5-7 days. Freeze individually wrapped for up to 2 months, thawing in the fridge overnight. These bars are best served cold or at room temperature; to warm, use a 300°F (150°C) oven for 5 minutes to soften without melting the chocolate drizzle.

FAQs

Can I make these bars gluten-free?

Yes, substitute gluten-free graham cracker crumbs or use almond flour for the crust to make a delicious gluten-free version.

How can I prevent cracks on top of my cheesecake bars?

Avoid overmixing the batter and follow the cooling steps carefully—allow the bars to cool gradually in the oven with the door cracked before refrigerating to minimize cracking.