These Butterfinger Caramel Cheesecake Bars are a rich and indulgent dessert that combines a buttery graham cracker crust with a smooth, creamy cheesecake filling, topped with crunchy Butterfinger pieces and luscious caramel. Each bite delivers a perfect balance of sweetness, crunch, and creaminess, making them an irresistible treat for any occasion.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and decadent flavor. It’s easy to prepare with straightforward steps, making it perfect even for beginner bakers. The combination of creamy cheesecake and crunchy candy creates a delightful texture contrast that keeps every bite interesting. These bars are also great for gatherings since they can be made ahead and cut into neat, portable portions. If you enjoy desserts that blend classic cheesecake richness with a candy-inspired twist, this recipe will quickly become a favorite.
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
2 (8-ounce) packages cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup caramel sauce
1 cup crushed Butterfinger candy bars
Directions
Start by preheating your oven to 175°C (350°F). Line a square baking pan with parchment paper, allowing some overhang for easy removal later.
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake the crust for about 8–10 minutes, then remove it from the oven and allow it to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and continue mixing until well combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Pour the cheesecake filling over the slightly cooled crust and spread it evenly. Drizzle caramel sauce over the top and gently swirl it into the batter using a knife or toothpick. Sprinkle the crushed Butterfinger pieces evenly over the surface.
Bake for 30–35 minutes, or until the center is set and only slightly jiggly. Remove from the oven and let the bars cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to fully set.
After chilling, lift the bars out of the pan using the parchment overhang and cut into squares. Serve chilled or slightly softened for the best texture.
Servings and timing
This recipe makes approximately 12 to 16 bars, depending on how large you cut them. Preparation time is about 15 minutes, baking time takes around 30–35 minutes, and chilling time requires at least 2 hours. In total, you should allow roughly 3 hours from start to finish.
Variations
You can easily customize these cheesecake bars to suit your taste. Swap Butterfinger candy with other chocolate bars like caramel-filled or crunchy varieties for a different flavor profile. Add a layer of chocolate ganache on top for extra richness. If you prefer a nuttier taste, mix chopped roasted peanuts into the topping. For a lighter caramel flavor, drizzle less sauce or use a salted caramel version for a sweet and salty contrast.
Storage/Reheating
Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. Keep them chilled to maintain their structure and freshness. If you want to enjoy them slightly softer, let them sit at room temperature for about 10–15 minutes before serving.
These bars can also be frozen. Wrap each piece individually in plastic wrap and store them in a freezer-safe container for up to 2 months. To serve, thaw in the refrigerator overnight. Reheating is not necessary, as these bars are best enjoyed cold or slightly chilled.
FAQs
Can I use a different type of crust?
Yes, you can substitute graham cracker crumbs with crushed digestive biscuits or vanilla wafers for a slightly different flavor.
Can I make this recipe ahead of time?
Absolutely. These bars are perfect for making a day in advance since they need time to chill and set properly.
How do I know when the cheesecake is done?
The center should be set but still have a slight jiggle when you gently shake the pan.
Can I use homemade caramel sauce?
Yes, homemade caramel sauce works wonderfully and can enhance the overall flavor.
What if I don’t have Butterfinger candy?
You can replace it with any crunchy chocolate candy or even toffee bits.
Can I make this recipe without eggs?
Eggs help set the cheesecake, but you can try using an egg substitute designed for baking.
Why did my cheesecake crack?
Overbaking or rapid cooling can cause cracks. Be sure not to overcook and let it cool gradually.
Can I double the recipe?
Yes, simply use a larger baking pan and adjust the baking time slightly as needed.
Do I need a water bath?
No, this recipe is designed to be simple and does not require a water bath.
Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind it may affect the texture and sweetness balance.
Conclusion
Butterfinger Caramel Cheesecake Bars are a delightful dessert that combines creamy cheesecake with crunchy candy and rich caramel. They are easy to prepare, visually appealing, and perfect for sharing. Whether you’re making them for a special occasion or just to satisfy a sweet craving, these bars deliver a satisfying blend of flavors and textures that everyone will enjoy.
Decadent cheesecake bars with a buttery graham cracker crust, creamy filling, rich caramel swirl, and crunchy Butterfinger topping for the perfect sweet treat.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup caramel sauce
1 cup crushed Butterfinger candy bars
Instructions
Preheat oven to 175°C (350°F) and line a square baking pan with parchment paper.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan.
Bake the crust for 8–10 minutes, then let it cool slightly.
In a large bowl, beat cream cheese until smooth.
Add sugar and mix until well combined.
Beat in eggs one at a time, mixing after each addition.
Stir in vanilla extract.
Pour the cheesecake mixture over the crust and spread evenly.
Drizzle caramel sauce over the top and swirl gently with a knife.
Sprinkle crushed Butterfinger pieces evenly on top.
Bake for 30–35 minutes until the center is set but slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours.
Lift from the pan, cut into bars, and serve chilled.
Notes
Do not overbake to avoid cracks in the cheesecake.
Let the bars chill fully for best texture and clean cuts.
Use homemade or store-bought caramel sauce.
Substitute Butterfinger with other crunchy candies or toffee bits.
Add chocolate ganache on top for extra richness.
Store in the refrigerator for up to 5 days.
Freeze individually wrapped bars for up to 2 months.
