Description
Indulge in these rich and creamy Butterfinger Caramel Cheesecake Bars, featuring a buttery graham cracker crust, luscious caramel-infused cheesecake filling, and crunchy Butterfinger candy pieces both inside and on top. Perfectly baked and chilled to set, they offer a delightful combination of sweet, creamy, and crunchy textures 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
- Prepare the Baking Pan: Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, making sure to leave an overhang on the sides for easy removal of the bars later.
- Make the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Stir until the mixture is fully moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to create the crust layer.
- Mix the Cheesecake Batter: In 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. Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Add Caramel and Butterfinger: Mix the caramel sauce into the cheesecake batter until fully incorporated. Gently fold in half of the chopped Butterfinger candy bars, reserving the rest for topping.
- Assemble: Pour the cheesecake batter over the prepared crust, smoothing the surface with a spatula. Sprinkle the remaining chopped Butterfinger pieces evenly over the top.
- Bake: Place the pan in the oven and bake for 35 to 40 minutes, or until the center is just set but not fully firm.
- Cool and Chill: Remove from the oven and allow the cheesecake bars to cool to room temperature. Then cover and refrigerate for at least 3 hours, or preferably overnight, to set completely.
- Serve: When ready to serve, use the parchment paper overhang to lift the bars from the pan. Drizzle additional caramel sauce on top if desired. For cleaner slices, wipe your knife between each cut.
Notes
- Chill the bars overnight for clean, firm slices.
- Wipe the knife clean between cuts to maintain neat edges.
- Both store-bought and homemade caramel sauce can be used with great results.
- Store leftovers covered in the refrigerator for up to 5 days.
