Description
Delight in decadence with these Butterfinger Caramel Cheesecake Bars featuring a crunchy graham cracker crust, creamy cheesecake filling, luscious caramel drizzle, and crunchy Butterfinger topping. Perfect for satisfying sweet tooth cravings with a blend of smooth, rich, and crunchy textures.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping
- ½ cup caramel sauce (store-bought or homemade)
- 3 Butterfinger bars, crushed
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined.
- Press Crust: Press the mixture evenly into the bottom of the prepared pan to form the crust.
- Bake Crust: Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth filling.
- Mix Flavorings: Stir in the vanilla extract and sour cream until fully combined.
- Assemble Bars: Pour the cheesecake mixture over the cooled graham cracker crust and spread evenly.
- Bake Cheesecake: Bake for 35-40 minutes, or until the cheesecake is set and slightly golden around the edges. The center should retain a slight jiggle.
- Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set the bars.
- Top with Caramel and Butterfinger: Once chilled, drizzle the caramel sauce evenly over the top.
- Sprinkle Butterfinger: Generously sprinkle the crushed Butterfinger pieces on top of the caramel for added crunch and sweetness.
- Serve: Slice into bars and serve chilled. Enjoy the luscious combination of creamy cheesecake, sweet caramel, and crunchy Butterfingers!
Notes
- For easier removal, line the baking pan with parchment paper extending beyond the edges.
- Use full-fat cream cheese for the creamiest texture.
- Let the cheesecake cool completely before refrigerating to prevent cracking.
- Store leftovers covered in the refrigerator for up to 4 days.
- You can substitute Butterfinger bars with any crunchy peanut butter candy bars if preferred.
- Make sure not to overbake the cheesecake; it should still have a slight jiggle for perfect texture.
