These Butterfinger Caramel Cheesecake Bars are a rich, indulgent dessert that combines a buttery graham cracker crust, a smooth and creamy cheesecake layer, and a sweet crunch of chocolate and caramel candy pieces. Every bite delivers a perfect balance of textures and flavors, making it an irresistible treat for any occasion.
Why You’ll Love This Recipe
You’ll love this recipe because it’s easy to prepare yet tastes like a bakery-quality dessert. The combination of creamy cheesecake and crunchy candy creates a unique texture that stands out. It’s perfect for parties, family gatherings, or whenever you want something special. Plus, these bars can be made ahead of time, making them convenient and stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
16 ounces cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup crushed Butterfinger candy bars
½ cup caramel sauce
Directions
Preheat your oven to 175°C (350°F). Line a 9×9-inch baking pan with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until well combined.
Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake the crust for 8–10 minutes, then remove and let it cool slightly.
In a large bowl, beat the cream cheese until smooth and creamy.
Add the sugar and mix until fully combined.
Beat in the eggs one at a time, then add the vanilla extract.
Fold in the crushed Butterfinger pieces gently.
Pour the cheesecake mixture over the crust and spread evenly.
Drizzle caramel sauce over the top and lightly swirl it with a knife.
Bake for 30–35 minutes, or until the center is set.
Allow the bars to cool completely, then refrigerate for at least 3 hours before slicing.
You can switch up the candy by using other chocolate bars if Butterfinger is not available. Add a chocolate drizzle on top for extra richness, or mix in chopped nuts for added crunch. For a lighter flavor, use a reduced-fat cream cheese. You can also add a layer of chocolate ganache for a more decadent version.
Storage/Reheating
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 2 months. To serve after freezing, thaw overnight in the refrigerator. These bars are best enjoyed chilled and do not require reheating.
FAQs
Can I make these bars ahead of time?
Yes, they are perfect for making a day in advance since they need chilling time.
Can I freeze cheesecake bars?
Yes, wrap them tightly and freeze for up to 2 months.
What can I use instead of Butterfinger?
You can use any crunchy chocolate candy or toffee bits.
How do I know when the cheesecake is done?
The center should be set but slightly jiggly when you gently shake the pan.
Can I use a different crust?
Yes, digestive biscuits or vanilla cookies work well as substitutes.
Why is my cheesecake cracking?
Overbaking or overmixing can cause cracks. Bake just until set.
Can I add more caramel?
Yes, you can drizzle extra caramel before serving.
Do I need a water bath?
No, this recipe is designed to bake without one.
How should I cut clean slices?
Use a sharp knife and wipe it clean between cuts.
Can I make this in a larger pan?
Yes, but the bars will be thinner and may bake faster.
Conclusion
Butterfinger Caramel Cheesecake Bars are the perfect dessert for anyone who loves creamy, crunchy, and sweet treats all in one bite. With simple ingredients and easy steps, this recipe delivers impressive results every time. Whether you’re making them for a special event or just to satisfy a sweet craving, these bars are sure to become a favorite.
Rich and indulgent cheesecake bars with a buttery graham cracker crust, creamy cheesecake filling, crunchy Butterfinger pieces, and swirls of sweet caramel.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup crushed Butterfinger candy bars
1/2 cup caramel sauce
Instructions
Preheat oven to 175°C (350°F) and line a 9×9-inch baking pan with parchment paper.
Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined.
Press mixture firmly into the bottom of the pan to form the crust.
Bake crust for 8–10 minutes, then let cool slightly.
Beat cream cheese until smooth and creamy.
Add sugar and mix until combined.
Beat in eggs one at a time, then add vanilla extract.
Fold in crushed Butterfinger pieces.
Pour filling over crust and spread evenly.
Drizzle caramel sauce on top and swirl gently with a knife.
Bake for 30–35 minutes until center is set.
Cool completely, then refrigerate for at least 3 hours before slicing.
Notes
Do not overmix to prevent cracks in the cheesecake.
