Butterfinger Caramel Cheesecake Bars
Rich, creamy, and loaded with irresistible candy bar crunch, these Butterfinger Caramel Cheesecake Bars are a decadent dessert perfect for parties, holidays, or whenever you're craving something indulgent.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
¼ cup sour cream
For the Topping:
1 cup caramel sauce (store-bought or homemade)
4 fun-size Butterfinger candy bars, chopped (about 1 cup)
Instructions
1. Preheat the Oven:
Set your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture is fully combined. Press the mixture firmly and evenly into the bottom of your prepared pan.
3. Bake the Crust:
Bake the crust for 8–10 minutes, or until lightly golden. Remove it from the oven and let it cool slightly while you make the filling.
4. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Mix in the vanilla extract.
5. Add the Eggs and Sour Cream:
Beat in the eggs one at a time, mixing just until incorporated. Add the sour cream and mix until smooth. Avoid overmixing to maintain a creamy texture.
6. Assemble the Cheesecake:
Pour the cheesecake filling over the slightly cooled crust and spread it into an even layer.
7. Bake the Cheesecake:
Return to the oven and bake for 25–30 minutes, or until the edges are set and the center is just slightly jiggly. Remove and allow to cool at room temperature.
8. Chill Thoroughly:
Once cooled, cover and refrigerate the cheesecake for at least 4 hours or overnight to set completely.
9. Add the Toppings:
Drizzle the chilled cheesecake evenly with caramel sauce, then sprinkle the chopped Butterfinger pieces on top.
10. Slice and Serve:
Using the parchment paper to lift, remove the cheesecake from the pan and slice into bars. Serve chilled and enjoy!
Makes: 12–16 bars
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 4 hours minimum
Total Time: About 5 hours