✨ Butterfinger Caramel Cheesecake Bars ✨
Creamy, Crunchy, and Caramel-Drizzled Bliss
Get ready to meet your newest dessert obsession! These Butterfinger Caramel Cheesecake Bars are the perfect trifecta of textures and flavors: a buttery graham cracker crust, luscious vanilla cheesecake, crunchy bits of Butterfinger candy, and a rich caramel drizzle to seal the deal. Every bite is a balance of creamy and crunchy, sweet and salty, soft and gooey.
Whether you’re making dessert for a party, potluck, or cozy weekend treat, these bars are guaranteed to disappear fast. Let’s bake up some bliss!
🗒 Ingredients
For the Crust:
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (113g) unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (24 oz total) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream
For the Topping:
- 1½ cups (240g) Butterfinger candy bars, chopped
- 1 cup (240ml) caramel sauce (store-bought or homemade)
- Extra chopped Butterfingers for garnish (optional)
📝 Directions
1️⃣ Preheat the Oven
Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it with non-stick spray.
2️⃣ Make the Crust
In a bowl, combine:
- Graham cracker crumbs
- Sugar
- Melted butter
Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of your prepared baking dish to form an even layer.
Bake for 8–10 minutes, or until lightly golden. Set aside to cool slightly.
3️⃣ Mix the Cheesecake Filling
In a large mixing bowl, beat:
- Cream cheese and sugar until silky smooth
- Add eggs, one at a time, mixing well after each
- Stir in vanilla extract and sour cream until fully combined and creamy
Tip: Use room-temperature ingredients for a smooth, lump-free batter!
4️⃣ Assemble the Cheesecake Bars
Pour the cheesecake batter evenly over the cooled crust. Gently smooth the top with a spatula.
Sprinkle the chopped Butterfingers across the surface, pressing them in slightly.
5️⃣ Bake and Chill
Bake the cheesecake for 50–55 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer to the fridge and chill for at least 4 hours, or overnight if you can wait!
6️⃣ Add the Sweet Topping
Once fully chilled, drizzle the top generously with caramel sauce.
Sprinkle with extra chopped Butterfingers if you’re feeling fancy (and trust me, you are).
7️⃣ Slice and Serve
Use a sharp knife (wiped clean between cuts!) to slice into squares.
Serve chilled and watch the smiles roll in!
✨ Recipe Tips & Notes
- Make it ahead: These bars are even better the next day.
- Customize it: Try swapping Butterfingers for Snickers, Twix, or chopped peanut butter cups!
- Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Servings: 16 bars
Prep Time: 25 minutes
Bake Time: 55 minutes
Chill Time: 4+ hours
Total Time: 5+ hours
Calories: ~400 per bar (estimated)
These Butterfinger Caramel Cheesecake Bars are the kind of dessert that makes people beg for the recipe. They’re indulgent, nostalgic, and absolutely unforgettable. If you’re a fan of creamy cheesecake and candy bars, this dessert is your match made in sweet heaven!
