Here’s a delicious recipe for Butterfinger Caramel Cheesecake Bars – a rich and indulgent dessert that combines a graham cracker crust, creamy cheesecake filling, caramel sauce, and crunchy Butterfinger pieces.
🍫 Butterfinger Caramel Cheesecake Bars Recipe
Ingredients:
For the Crust:
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1 ½ cups graham cracker crumbs
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the Cheesecake Filling:
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16 oz (2 packages) cream cheese, softened
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¼ cup sour cream
For the Topping:
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1 cup caramel sauce (store-bought or homemade)
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1 ½ cups chopped Butterfinger candy bars (about 4 full-size bars)
Instructions:
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Preheat Oven:
Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper or foil, leaving an overhang for easy removal. Lightly grease. -
Make the Crust:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes. Remove and let cool slightly. -
Prepare the Cheesecake Filling:
Beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully combined. -
Assemble and Bake:
Pour the cheesecake batter over the crust and spread evenly. Bake for 30–35 minutes or until the center is just set and the edges are slightly puffed. -
Cool and Chill:
Allow the bars to cool at room temperature for 1 hour, then refrigerate for at least 3 hours (overnight is best). -
Add Topping:
Once chilled, drizzle the top with caramel sauce and sprinkle generously with chopped Butterfinger bars. -
Slice and Serve:
Lift the bars out of the pan using the parchment overhang. Cut into squares and serve cold or at room temperature.
📝 Tips:
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For extra crunch, mix some Butterfinger pieces into the cheesecake batter before baking.
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Use a warm knife (run under hot water) for cleaner cuts.
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Store in the refrigerator for up to 5 days, or freeze for longer storage.
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