Decadent Salted Caramel Butterfinger Cheesecake Bars Recipe
Introduction
These Decadent Salted Caramel Butterfinger Cheesecake Bars are a perfect blend of creamy cheesecake, crunchy candy, and rich caramel. Easy to make and irresistibly delicious, they’re sure to become a favorite dessert for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
- 2 Butterfinger candy bars, crushed (about 3.5 ounces)
- ½ cup salted caramel sauce
Instructions
- Step 1: Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy bar removal.
- Step 2: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Stir until evenly mixed and press firmly into the bottom of the prepared pan.
- Step 3: Bake the crust for 10 minutes. Remove from oven and let cool slightly.
- Step 4: In a large bowl, beat softened cream cheese with ⅔ cup sugar on medium speed until smooth and creamy.
- Step 5: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until just combined.
- Step 6: Pour the filling over the cooled crust and spread evenly. Tap the pan gently to release air bubbles.
- Step 7: Bake for 35-40 minutes, until edges are set but center jiggles slightly.
- Step 8: Remove from oven and let cool for 10 minutes. Drizzle salted caramel sauce evenly over the top.
- Step 9: Sprinkle crushed Butterfinger pieces evenly over the caramel and press gently to stick.
- Step 10: Refrigerate for at least 3 hours or overnight to firm up.
- Step 11: Lift bars out using parchment overhang and cut into 9 squares.
Tips & Variations
- For a stronger crunch, toast the graham cracker crust slightly before adding the filling.
- Substitute Butterfinger candy with crushed Heath bars or toffee bits for a different texture and flavor.
- Use homemade salted caramel sauce for a more personalized touch.
- Ensure cream cheese is fully softened to avoid lumps in your cheesecake filling.
Storage
Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. They are best served chilled. To reheat, let sit at room temperature for about 10 minutes to soften slightly; avoid microwaving to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these bars ahead of time?
Yes, these cheesecake bars actually benefit from resting overnight, which helps them set properly and enhances the flavors.
Can I freeze the cheesecake bars?
Absolutely. Wrap the bars tightly in plastic wrap and then foil before freezing. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
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Decadent Salted Caramel Butterfinger Cheesecake Bars Recipe
- Total Time: 3 hours 15 minutes (including chilling time)
- Yield: 9 bars 1x
Description
These Decadent Salted Caramel Butterfinger Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy cheesecake filling. Topped with luscious salted caramel sauce and crunchy crushed Butterfinger candy bars, these bars offer a perfect balance of sweet, salty, and crunchy textures that are perfect for dessert lovers looking for an indulgent treat.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
Topping
- 2 Butterfinger candy bars, crushed (about 3.5 ounces)
- ½ cup salted caramel sauce
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal of the bars.
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and ¼ cup sugar until evenly combined. Press this mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool slightly while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with ⅔ cup sugar on medium speed until the mixture is smooth and creamy.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, mixing until just combined to avoid overmixing.
- Assemble Filling on Crust: Pour the cheesecake filling evenly over the cooled crust. Gently tap the pan on the countertop to release any air bubbles.
- Bake the Cheesecake Bars: Bake for 35 to 40 minutes, or until the edges are set and the center still jiggles slightly when shaken.
- Cool and Add Toppings: Remove the bars from the oven and let them cool for 10 minutes. Drizzle the salted caramel sauce evenly over the top.
- Add Butterfinger Topping: Sprinkle the crushed Butterfinger candy bars evenly over the caramel sauce and press gently so the pieces stick to the surface.
- Chill to Set: Refrigerate the bars for at least 3 hours or overnight to allow them to firm up completely.
- Serve: Use the parchment paper overhang to lift the bars out of the pan and cut into 9 equal squares. Serve chilled and enjoy.
Notes
- Room temperature eggs and cream cheese will ensure a smooth, lump-free filling.
- Press the crust mixture firmly to prevent it from crumbling when slicing.
- If you prefer, substitute salted caramel sauce with homemade caramel for a fresh touch.
- Ensure not to overbake the cheesecake to maintain a creamy center.
- Bars keep well refrigerated for up to 4 days; cover tightly to avoid absorbing fridge odors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel, Butterfinger, Cheesecake Bars, Dessert Bars, Easy Cheesecake Recipe, Holiday Dessert
