Butterfinger Caramel Cheesecake Bars Recipe

Introduction

These Butterfinger Caramel Cheesecake Bars combine a crunchy graham cracker crust with a creamy, rich cheesecake filling studded with Butterfinger pieces. Topped with caramel sauce and extra candy bars, they’re a decadent treat perfect for any sweet tooth craving.

Ingredients

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• 6 tablespoons (85g) butter, melted
• 16 oz (454g) full-fat cream cheese, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• ½ cup (120g) full-fat plain Greek yogurt or full-fat sour cream
• 1 teaspoon (5ml) vanilla extract
• 2 tablespoons (16g) all-purpose flour
• 1 cup (150g) chopped Butterfinger candy bars (divided)
• ½ cup (160g) caramel sauce, plus more for drizzling
• ½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

1. 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.
2. Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.
3. Step 3: In a large bowl, beat the cream cheese and ½ cup sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each.
4. Step 4: Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
5. Step 5: Pour the cheesecake batter evenly over the crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center is slightly jiggly. Remove and let cool completely at room temperature.
6. Step 6: Spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining Butterfinger pieces over the caramel and gently press to adhere.
7. Step 7: If desired, drizzle melted semi-sweet chocolate over the top for extra indulgence.
8. Step 8: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment overhang to lift from the pan and slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

• For a tangier cheesecake, use sour cream instead of Greek yogurt.
• Substitute Butterfinger candy bars with your favorite chocolate or peanut butter candy to customize flavors.
• To make cutting easier, warm the knife under hot water and dry it before slicing.
• Try drizzling with dark chocolate instead of semi-sweet for a richer taste.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before serving. Reheat briefly at room temperature to soften slightly if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a cookie crumb crust, such as chocolate cookie crumbs, works well and adds a different flavor profile to complement the cheesecake.

Do I have to bake the crust before adding the cheesecake layer?

Pre-baking the crust helps it set and prevents sogginess once the cheesecake batter is added, giving you a firmer base and better texture in the finished bars.