Butterfinger Caramel Cheesecake Bars Recipe
If you’re searching for a crowd-pleasing dessert that combines creamy cheesecake, gooey caramel, and the irresistible crunch of Butterfinger candy bars, look no further than these Butterfinger Caramel Cheesecake Bars. Each bite is a celebration of texture and flavor: a buttery graham cracker crust supports a luscious caramel-swirled cheesecake filling, all topped off with chunks of Butterfinger that melt and crisp up in the oven. Whether you’re planning a party or simply want to treat yourself, these bars deliver both nostalgia and a touch of indulgence in every slice.
Ingredients You’ll Need
The beauty of Butterfinger Caramel Cheesecake Bars lies in their simplicity—every ingredient has a delicious role to play! From the crunchy crust to the creamy filling and the sweet, caramel finish, each element brings something special to this showstopping dessert.
- Graham cracker crumbs: These provide a delightfully crisp, buttery base that balances the rich cheesecake layer above.
- Unsalted butter (melted): Using melted butter ensures the crust binds together perfectly and bakes up golden brown.
- Cream cheese (softened): The heart of any cheesecake, softened for a smooth, lump-free batter that’s a dream to mix.
- Granulated sugar: Adds sweetness and helps create that signature creamy cheesecake texture.
- Large eggs: These bind everything together and provide lift, making the filling light but still rich.
- Vanilla extract: Just a teaspoon brings warmth and depth, enhancing both the caramel and candy flavors.
- Caramel sauce (plus more for drizzling): Swirled into the batter and drizzled on top, caramel sauce gives every bite a gooey, sweet finish.
- Chopped Butterfinger candy bars (divided): The star of the show! Chopped Butterfingers add crunch and that unmistakable peanut buttery toffee flavor.
- Pinch of salt: Just a touch to balance the sweetness and make each flavor pop.
How to Make Butterfinger Caramel Cheesecake Bars
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 325°F (160°C) and lining an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This little trick makes it so easy to lift the bars out later for perfect slicing—no sticking or crumbling!
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine those graham cracker crumbs with the melted butter. Mix until every crumb is coated and the mixture resembles wet sand. Press it firmly and evenly into the bottom of your prepared pan to form a solid, compact layer. This crust will hold up beautifully under all that creamy filling.
Step 3: Prepare the Cheesecake Filling
Grab a large mixing bowl and beat the softened cream cheese with granulated sugar until completely smooth and creamy. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and a pinch of salt, then blend until the mixture is just combined—don’t overmix.
Step 4: Add Caramel and Butterfinger Magic
Next, pour in the caramel sauce and mix until it’s fully incorporated, giving the batter a gorgeous golden swirl. Gently fold in half of the chopped Butterfinger candy bars. You want those crunchy bits to be evenly distributed for surprise pops of flavor in every bite.
Step 5: Assemble and Bake
Pour the cheesecake filling over your graham cracker crust and use a spatula to smooth the top. Sprinkle the remaining chopped Butterfinger pieces evenly across the surface. Slide the pan into the oven and bake for 35 to 40 minutes, or until the center is just set. The top should look slightly puffed and golden.
Step 6: Cool, Chill, and Slice
Let the bars cool to room temperature, then transfer them to the refrigerator for at least 3 hours to set completely—overnight is even better! Once chilled, lift the bars out using the parchment overhang and slice into 16 squares. For extra clean slices, wipe your knife between each cut.
Step 7: Drizzle and Serve
Just before serving, drizzle generously with more caramel sauce. This final flourish adds a glossy finish and even more decadent flavor to your Butterfinger Caramel Cheesecake Bars.
How to Serve Butterfinger Caramel Cheesecake Bars
Garnishes
For a truly tempting presentation, top each bar with a sprinkle of extra chopped Butterfinger, a pinch of flaky sea salt, or even a dollop of whipped cream. A little extra caramel drizzle never hurts either—your guests will swoon!
Side Dishes
These bars are rich and satisfying on their own, but if you’re planning a dessert spread, they pair beautifully with a bowl of fresh berries or a scoop of vanilla ice cream. The tartness of fruit or cold creaminess of ice cream provides a lovely contrast to the sweet, crunchy bars.
Creative Ways to Present
For parties or potlucks, try cutting the bars into bite-sized squares and arranging them on a platter. You can also serve each square in a cupcake liner for easy grabbing. Want to go all out? Stack them up in layers on a cake stand and drizzle caramel at the table for a dramatic effect!
Make Ahead and Storage
Storing Leftovers
Butterfinger Caramel Cheesecake Bars store wonderfully in the refrigerator. Just pop them in an airtight container, and they’ll stay fresh and delicious for up to 5 days. The flavors only get better as they mingle!
Freezing
Yes, you can freeze these bars! Place the sliced bars on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw overnight in the fridge before serving for best texture.
Reheating
These bars are best enjoyed chilled or at room temperature, so no reheating is necessary. If you prefer a gooey topping, microwave a little caramel sauce and drizzle it over just before serving.
FAQs
Can I make Butterfinger Caramel Cheesecake Bars ahead of time?
Absolutely! These bars are perfect for making a day in advance. In fact, chilling overnight helps them set up beautifully and makes slicing a breeze.
What’s the best way to cut neat squares?
Use the parchment overhang to lift the chilled bars out of the pan, then use a sharp knife wiped clean between each cut for tidy, bakery-worthy slices.
Can I use different candy bars instead of Butterfinger?
Sure! While Butterfinger lends a unique peanut butter toffee crunch, you can experiment with other favorites like Snickers, Reese’s, or Heath bars for a fun twist.
Is homemade caramel sauce better than store-bought?
Either works wonderfully! Store-bought caramel saves time, but if you have a homemade recipe you love, it will make your Butterfinger Caramel Cheesecake Bars even more special.
Can I double the recipe for a larger crowd?
Yes, simply double the ingredients and use a 9×13-inch pan. Baking time may be a bit longer, so keep an eye on the center for doneness.
Final Thoughts
I can’t recommend these Butterfinger Caramel Cheesecake Bars enough—they’re the kind of dessert that makes everyone smile and sparks requests for the recipe. Whether you’re sharing them with loved ones or sneaking a square for yourself, you’re in for a real treat. Give them a try, and you might just discover your new favorite sweet indulgence!
Print
Butterfinger Caramel Cheesecake Bars Recipe
- Total Time: 1 hour 20 minutes (including chilling time)
- Yield: 16 bars 1x
- Diet: Non-Vegetarian
Description
These Butterfinger Caramel Cheesecake Bars combine a crunchy graham cracker crust, creamy caramel-infused cheesecake, and chunks of Butterfinger candy for a delightful dessert perfect for any occasion. Rich, sweet, and easy to make, these bars are a crowd-pleaser that blend the flavors of buttery caramel and crunchy candy bars in every bite.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons unsalted butter (melted)
Cheesecake Filling
- 16 oz cream cheese (softened)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup caramel sauce (plus more for drizzling)
- 1 cup chopped Butterfinger candy bars (divided)
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang on the sides for easy removal of the bars.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs with the melted unsalted butter until the mixture is fully moistened and resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
- Create Cheesecake Batter: Using a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the vanilla extract and a pinch of salt for enhanced flavor.
- Add Caramel and Butterfinger: Mix the caramel sauce into the cream cheese mixture until fully combined. Fold in half of the chopped Butterfinger candy bars gently, ensuring even distribution without overmixing.
- Assemble and Bake: Pour the cheesecake batter evenly over the prepared graham cracker crust and smooth the top with a spatula. Sprinkle the remaining chopped Butterfinger pieces evenly on top of the batter. Bake in the preheated oven for 35 to 40 minutes, or until the center is just set but still slightly jiggly.
- Cool and Chill: Remove the cheesecake bars from the oven and let them cool to room temperature in the pan. Once cooled, transfer them to the refrigerator and chill for at least 3 hours, preferably overnight, to set fully.
- Serve: When ready to serve, use the parchment paper overhang to lift the bars out of the pan. Slice into 16 bars, drizzle extra caramel sauce over the top if desired, and enjoy!
Notes
- For the cleanest slices, chill the bars overnight and wipe the knife clean between each cut.
- You can use either store-bought or homemade caramel sauce depending on your preference.
- These cheesecake bars can be made ahead and stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 50mg
