Description
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.
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
