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Butterfinger Caramel Cheesecake Bars

Rich and creamy cheesecake bars with crushed Butterfinger candy and a graham cracker crust, perfect for dessert lovers.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Crushed graham crackers for the base.
  • 0.5 cup unsalted butter, melted Melted for mixing with crumbs.
  • 1 tablespoon brown sugar Adds sweetness to the crust.
  • 1 pinch salt Enhances flavors.
For the cheesecake filling
  • 24 ounces cream cheese, softened Ensure it’s softened for easy mixing.
  • 1 cup granulated sugar Sweetens the cheesecake filling.
  • 1 teaspoon vanilla extract Adds flavor.
  • 4 large eggs Must be added one at a time to avoid cracking.
  • 1 cup sour cream Makes the cheesecake creamy.
  • 1 cup caramel sauce Store-bought or homemade.
  • 1 cup crushed Butterfinger bars About 4-5 bars crushed for mixing.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. 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.
  3. In another bowl, beat the softened cream cheese until smooth. Gradually add in sugar and vanilla extract, mixing until combined.
  4. Add eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream until smooth.
  5. Gently fold in caramel sauce and crushed Butterfinger bars into the cheesecake batter.
  6. Pour cheesecake mixture over the prepared crust and spread evenly.
Cooking
  1. Bake in the preheated oven for 50-60 minutes or until the edges are set but the center is slightly jiggly.
  2. Once baked, turn off the oven and let the cheesecake cool inside for an hour with the door cracked open.
  3. Allow it to cool to room temperature, then refrigerate for at least 4 hours, or overnight.
Serving
  1. Once chilled, cut into bars. Drizzle with extra caramel sauce and sprinkle with crushed Butterfinger if desired.

Notes

For best results, let bars chill overnight. Store leftovers in an airtight container in the fridge for up to a week.