Ingredients

1½ cups (150g) graham cracker crumbs

¼ cup (50g) granulated sugar

6 tbsps (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 tsp (5ml) vanilla extract

2 tbsps (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

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 the graham cracker crumbs and ¼ cup granulated 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.

Step 3: In a large bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed until just combined after each addition.

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.

Step 5: 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 is still slightly jiggly. Remove and cool completely at room temperature.

Step 6: Spread the caramel sauce evenly over the cooled cheesecake. Sprinkle the remaining chopped Butterfinger pieces on top and gently press them in to adhere. Drizzle with melted chocolate if using.

Step 7: Refrigerate the bars 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 an even richer flavor, try using sour cream instead of Greek yogurt in the cheesecake batter.

Substitute caramel sauce with dulce de leche for a twist in taste.

Use dark chocolate chips instead of semi-sweet for a deeper chocolate flavor.

Allow the bars to come to room temperature for a few minutes before serving to soften the texture slightly.

FAQs

Can I use a different candy bar instead of Butterfinger?

Yes, you can substitute Butterfinger with other crunchy candy bars like Heath or Twix for a similar texture and flavor profile.

How do I prevent the cheesecake from cracking?

To avoid cracks, don’t overbake the cheesecake—remove it while the center is still slightly jiggly. Also, make sure ingredients like cream cheese and eggs are at room temperature before mixing.