Butterfinger Caramel Cheesecake Bars
Butterfinger Caramel Cheesecake Bars with a buttery graham cracker crust, creamy baked cheesecake filling, caramel sauce, and chopped Butterfinger candy bars. Rich, balanced, and perfect for holidays, parties, or make-ahead dessert trays.
Servings 16 bars
Calories 308kcal
Equipment
- baking dish 9x9 (23x23 cm) For thick bars. Line with parchment paper with an overhang.
- mixing bowls Separate bowl for crust and filling.
- hand mixer or stand mixer. For smooth cheesecake batter.
- rubber spatula For folding in candy.
Ingredients
Crust:
- 1½ cups (150g) 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 the oven to 325°F (163°C). Line a 9x9-inch (23x23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.1½ cups (150g) graham cracker crumbs, ¼ cup (50 g) granulated sugar, 6 tbsps (85 g) butter
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.16 oz (454 g) full-fat cream cheese, ½ cup (100 g) granulated sugar, 2 large eggs, ½ cup (120 g) full-fat plain Greek yogurt, 1 tsp (5 ml) vanilla extract, 2 tbsps (16 g) all-purpose flour, 1 cup (150 g) chopped Butterfinger candy bars
- Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
- Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to adhere. If desired, drizzle with melted semi-sweet chocolate (easy to do in the microwave on a low setting).½ cup (160 g) caramel sauce, 1 cup (150 g) chopped Butterfinger candy bars, ½ cup (85 g) semi-sweet chocolate chips
- Refrigerate for at least 4 hours, or overnight, until fully set. Use the parchment overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.
Notes
- Make sure cream cheese is fully softened for a smooth filling.
- Do not overmix after adding eggs to prevent cracking.
- Bars cut cleanest when thoroughly chilled.
- For a 9x13-inch (33x23 cm) pan, increase ingredients by 50% and extend bake time slightly.
- Store refrigerated in an airtight container up to 5 days.
Nutrition
Serving: 85g | Calories: 308kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 184mg | Potassium: 135mg | Fiber: 1g | Sugar: 23g | Vitamin A: 581IU | Calcium: 81mg | Iron: 1mg