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
Scale
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
