There’s something magical about bite-sized desserts that brings out the child in all of us. The rich, creamy texture of cheesecake combined with the unmistakable crunch of Butterfinger bars makes Butterfinger Caramel Cheesecake Bars a delightful treat. These bars have the perfect balance of sweetness and creaminess, making them hard to resist. Imagine serving these beauties at a party, and watching your friends and family dive right in, with smiles lighting up their faces. Yes, they’re that good! So, if you’re looking to add a crowd-pleaser to your dessert lineup, this recipe is a must-try. You won’t be able to wait to whip up a batch yourself.
How to prepare Butterfinger Caramel Cheesecake Bars
Ingredients
To make these delicious Butterfinger Caramel Cheesecake Bars, gather the following ingredients:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup crushed Butterfinger bars (about 4-5 bars)
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 tablespoon brown sugar
- Pinch of salt
Directions
Preheat the Oven: Start by preheating your oven to 325°F (160°C). This step ensures that your bars will bake evenly.
Prepare the Crust: In a bowl, combine the melted butter, graham cracker crumbs, brown sugar, and a pinch of salt. Mix until well combined. Press this mixture into the bottom of a greased 9×13 inch baking pan. Make sure it’s evenly packed.
Make the Cheesecake Batter: In another bowl, beat the softened cream cheese with a mixer until smooth. Gradually add in the granulated sugar and vanilla extract, mixing until well combined. Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the sour cream until smooth.
Add the Caramel and Butterfinger: Gently fold in the caramel sauce and crushed Butterfinger bars into the cheesecake batter. This will give you those lovely bits of candy throughout your cheesecake.
Assemble and Bake: Pour the cheesecake mixture over the prepared crust in your baking pan. Spread it out evenly. Bake in the preheated oven for 50-60 minutes or until the edges are set but the center is slightly jiggly.
Cool and Chill: Once baked, turn off the oven and leave the cheesecake inside for an hour with the door cracked open. This helps prevent cracking. After that, allow it to cool to room temperature, then refrigerate for at least 4 hours, or overnight for best results.
Serve: Once chilled, cut into bars. You can drizzle some extra caramel sauce on top and sprinkle more crushed Butterfinger for an extra special touch.
Why You’ll Love Butterfinger Caramel Cheesecake Bars
These bars are more than just a sweet treat; they capture the essence of indulgence. First off, the creamy cheesecake base is elevated by the richness of the caramel and the sweet crunch of Butterfinger bars. The texture is superb, with a creamy filling on a crispy graham cracker crust. You’ll love how the flavors meld together beautifully.
Moreover, they are incredibly versatile. Whether you’re hosting a party, celebrating a birthday, or just want a sweet surprise after dinner, these bars fit the occasion perfectly. Plus, they are easy to slice and serve, so no complicated plating needed. Just cut and enjoy!
Not to mention, these bars are a fantastic way to impress your guests, yet they don’t require professional baking skills. Parents will love making these for their kids, and they’d be perfect for potlucks or family gatherings. The moment you mention “Butterfinger” in the title, eyes will light up and mouths will water!
Tips for Success
Soften the Cream Cheese: Make sure your cream cheese is softened to room temperature. It will make mixing much easier and create a smoother batter.
Don’t Overmix: When adding the eggs, mix just until combined. Overmixing can incorporate too much air, causing cracks during baking.
Cooling Is Important: Allow the cheesecake to cool in the oven after baking. This gradual cooling helps prevent cracks.
Chill Overnight: If you can resist the temptation, let the bars chill overnight. This will enhance the flavors and make them easier to cut.
Store Properly: Keep the leftover bars in an airtight container in the fridge. They can last up to a week—if you can hold off from eating them all at once!
Serving Suggestions
To make these Cheesecake Bars even more enjoyable, consider the following topping ideas:
- Serve them with a dollop of whipped cream on top.
- Drizzle warm caramel sauce just before serving for that extra gooey goodness.
- Add fresh fruit like strawberries or raspberries for a fruity touch that pairs beautifully with the creamy bars.
FAQs
Can I use a different type of candy instead of Butterfinger?
Absolutely! You can substitute with other crushed candies like Snickers, Twix, or even a mix of your favorite chocolate bars for a unique twist.
How do I know when the cheesecake is done baking?
The edges should be set and slightly puffed while the center should still have a slight jiggle. It will continue to cook slightly while cooling down.
Can I freeze these cheesecake bars?
Yes, you can freeze them! Cut the bars first, then wrap them tightly in plastic wrap and place them in an airtight container. They can last up to three months in the freezer. Just thaw in the fridge before serving.
What can I do if my cheesecake cracks?
If this happens, don’t worry! You can cover it with whipped cream or another caramel topping. It will still taste delicious and you can still savor each bite, cracked or not!
With these simple steps and ideas, you’ll have a delicious dessert that is sure to be a hit! Happy baking!
Butterfinger Caramel Cheesecake Bars
Ingredients
Method
- Preheat your oven to 325°F (160°C).
- In a bowl, combine melted butter, graham cracker crumbs, brown sugar, and a pinch of salt. Mix until well combined. Press this mixture into the bottom of a greased 9x13 inch baking pan.
- In another bowl, beat the softened cream cheese until smooth. Gradually add in sugar and vanilla extract, mixing until combined.
- Add eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream until smooth.
- Gently fold in caramel sauce and crushed Butterfinger bars into the cheesecake batter.
- Pour cheesecake mixture over the prepared crust and spread evenly.
- Bake in the preheated oven for 50-60 minutes or until the edges are set but the center is slightly jiggly.
- Once baked, turn off the oven and let the cheesecake cool inside for an hour with the door cracked open.
- Allow it to cool to room temperature, then refrigerate for at least 4 hours, or overnight.
- Once chilled, cut into bars. Drizzle with extra caramel sauce and sprinkle with crushed Butterfinger if desired.