Butterfinger Caramel Cheesecake Bars
📦 Ingredients
For the crust:
1 1/2 cups graham cracker crumbs (about 10 full sheets)
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
For the cheesecake filling:
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream (for extra creaminess)
For the topping:
1/2 cup caramel sauce (store-bought or homemade)
1 1/2 cups chopped Butterfinger candy bars (about 5 fun-size bars)
Optional: pinch of sea salt for a salted caramel vibe
🧁 Instructions
1. Prep the pan:
Preheat your oven to 325°F (163°C). Line a 9x9-inch baking dish with parchment paper or foil, leaving some overhang for easy lifting. Spray it lightly with nonstick spray.
2. Make the crust:
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until everything's moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool a bit.
3. Mix the cheesecake filling:
In a large bowl, beat the cream cheese until smooth. Add in the sugar and mix well. Beat in the eggs, one at a time, followed by the vanilla and sour cream. Keep mixing until silky smooth.
4. Pour & bake:
Pour the cheesecake batter over the baked crust. Smooth the top with a spatula. Bake for 35–40 minutes, or until the center is just set and a bit wobbly. Don’t overbake!
5. Cool it down:
Let it cool at room temp for about 1 hour, then pop it into the fridge for at least 4 hours, or overnight (best texture!).
6. Add the magic:
Once chilled, drizzle the caramel sauce all over the top. Sprinkle the chopped Butterfinger bits generously. Gently press them into the caramel so they stick.
7. Slice & serve:
Use a sharp knife (wipe between cuts!) to slice into bars. Serve chilled or slightly room temp for max creaminess.
💡 Tips & Tricks
Wanna go extra? Add a swirl of peanut butter into the cheesecake layer.
Swap the graham crust for crushed Nutter Butters or Oreos for a twist.
Store leftovers in an airtight container in the fridge for up to 5 days... if they even last that long.