Description

Decadent Butterfinger Caramel Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling studded with Butterfinger candy pieces, topped with luscious caramel sauce and extra Butterfinger chunks. Perfectly baked to achieve a smooth, slightly jiggly center and finished with optional melted chocolate drizzle for an indulgent dessert treat.

Ingredients

Scale

Crust

1½ cups (150 g) 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: Preheat your 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 of the bars later.
Prepare Crust: In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake for 8 minutes, then remove and set aside to cool slightly.
Mix Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Blend in the Greek yogurt (or sour cream), vanilla extract, and flour until the batter is smooth. Gently fold in 1 cup of the chopped Butterfinger candy bars.
Assemble and Bake: Pour the cheesecake batter evenly over the pre-baked crust and smooth out the surface. Bake for 35 to 40 minutes, until the edges are set and the center remains slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
Add Toppings: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars on top and gently press them in so they adhere well. If you like, drizzle melted semi-sweet chocolate over the top for added flavor.
Chill and Serve: Refrigerate the bars for at least 4 hours or overnight to fully set. Use the parchment paper overhang to lift the bars from the pan and place on a cutting board. Slice into 16 squares, wiping the knife clean between cuts for neat edges. Serve chilled and enjoy!

Notes

For best results, use full-fat cream cheese and Greek yogurt or sour cream to ensure a creamy texture.
Make sure the cream cheese is softened to avoid lumps in the batter.
Press the crust firmly into the baking pan to prevent crumbling after baking.
The cheesecake is done when the edges are set but the center still jiggles slightly — it will firm up as it cools.
Refrigerate the bars thoroughly before slicing to get clean, neat squares.
You can substitute caramel sauce with homemade caramel or dulce de leche if preferred.
Optional chocolate drizzle adds extra richness but can be skipped for a simpler presentation.
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Prep Time: 20 minutes
Cook Time: 48 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Butterfinger cheesecake bars, caramel cheesecake, Butterfinger dessert, candy cheesecake bars, caramel bars, graham cracker crust cheesecake, easy cheesecake bars