These Butterfinger Caramel Cheesecake Bars are a delicious blend of creamy cheesecake, rich caramel, and crunchy Butterfinger candy, all layered over a buttery graham cracker crust. Every bite offers a perfect balance of sweet and crunchy textures that make these bars absolutely irresistible.
Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
Topping:
1 cup Butterfinger candy bars, chopped
½ cup caramel sauce (store-bought or homemade)
¼ cup chocolate chips (optional, for drizzling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C). Grease a 9×13-inch baking dish or line it with parchment paper.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of the baking dish to create the crust.
In a large bowl, beat the cream cheese with sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Fold in the sour cream until fully combined.
Pour the cheesecake filling over the prepared crust and spread it evenly. Bake for 45-50 minutes, until the center is set but still slightly jiggly.
Allow the cheesecake bars to cool completely at room temperature, then refrigerate for at least 3 hours to chill thoroughly.
Once chilled, drizzle the caramel sauce over the top. Sprinkle with chopped Butterfinger pieces and optional chocolate chips.
Cut into squares and serve chilled.
Servings and Timing
This recipe makes about 12 to 16 bars, depending on the size of the cuts. The total time is roughly 1 hour 15 minutes plus at least 3 hours of chilling time. I find the best results come from allowing the bars to chill overnight if possible.
Variations
For extra chocolate flavor, I sometimes swirl melted chocolate into the cheesecake filling before baking.
You can swap Butterfinger bars for other candy bars like Heath or Twix for a different crunch and flavor.
Adding a pinch of cinnamon or espresso powder to the filling adds a subtle depth that complements the caramel nicely.
For a gluten-free crust, I use gluten-free graham cracker crumbs.
Drizzle white chocolate instead of dark chocolate chips for a sweeter finish.
Storage/Reheating
I keep these bars stored in an airtight container in the refrigerator for up to 5 days. They’re best served chilled, so I don’t recommend reheating. If needed, just let them sit at room temperature for about 10 minutes before serving to soften slightly.
FAQs
Can I make these bars ahead of time?
Absolutely. In fact, I recommend making them a day ahead to allow the flavors to meld and the cheesecake to set properly.
Can I use homemade caramel sauce?
Yes! Homemade caramel sauce works wonderfully and adds an extra layer of flavor. Just make sure it’s cooled before drizzling on the bars.
What if I don’t have Butterfinger candy bars?
You can substitute with other crunchy candy bars like Heath, Snickers, or Twix for a similar texture and taste.
Can I freeze these cheesecake bars?
Yes, I wrap individual bars tightly in plastic wrap and then place them in a freezer-safe container. They freeze well for up to 2 months. Thaw overnight in the fridge before serving.
How do I prevent cracks in the cheesecake filling?
To avoid cracks, I bake at a lower temperature and remove the bars from the oven when the center is still slightly jiggly. Also, letting them cool gradually and chilling thoroughly helps keep the texture smooth.
Conclusion
I love making these Butterfinger Caramel Cheesecake Bars when I want a dessert that feels special but isn’t complicated. The combination of creamy cheesecake, sweet caramel, and crunchy candy bars is pure comfort food that always impresses guests or satisfies my sweet tooth. Once you try this recipe, I think it’ll become a favorite in your dessert rotation too.
Recipe:
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Butterfinger Caramel Cheesecake Bars
- Total Time: 1 hour 15 minutes plus at least 3 hours chilling
- Yield: 12 to 16 bars
- Diet: Vegetarian
Description
Delicious Butterfinger Caramel Cheesecake Bars with a buttery graham cracker crust, creamy cheesecake filling, rich caramel sauce, and crunchy Butterfinger candy topping.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup Butterfinger candy bars, chopped
½ cup caramel sauce (store-bought or homemade)
¼ cup chocolate chips (optional, for drizzling)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9×13-inch baking dish or line with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into the bottom of the baking dish to form crust.
- In a large bowl, beat cream cheese with sugar until smooth and creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract. Fold in sour cream until combined.
- Pour cheesecake filling over crust and spread evenly. Bake 45-50 minutes until center is set but slightly jiggly.
- Cool completely at room temperature, then refrigerate at least 3 hours to chill thoroughly.
- Drizzle caramel sauce over chilled bars. Sprinkle chopped Butterfinger pieces and optional chocolate chips on top.
- Cut into squares and serve chilled.
Notes
For extra chocolate flavor, swirl melted chocolate into the cheesecake filling before baking.
Swap Butterfinger bars with Heath, Twix, or Snickers for different flavors.
Add cinnamon or espresso powder to the filling for subtle depth.
Use gluten-free graham cracker crumbs for a gluten-free crust.
Store bars in an airtight container in the fridge up to 5 days; best served chilled.
Freeze individual bars wrapped tightly for up to 2 months; thaw overnight in fridge before serving.
To prevent cracks, bake at lower temperature and remove when center is slightly jiggly. Cool gradually and chill thoroughly.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approx. 350 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
