Print

Decadent Salted Caramel Butterfinger Cheesecake Bars Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

These Decadent Salted Caramel Butterfinger Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling, topped with rich salted caramel sauce and crunchy Butterfinger candy pieces for an indulgent homemade dessert bar that’s easy to make and perfect for any occasion.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream

Topping

  • 2 Butterfinger candy bars, crushed (about 3.5 ounces)
  • ½ cup salted caramel sauce

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides for easy removal of the bars later.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup granulated sugar. Stir well until the mixture is evenly coated and press firmly into the bottom of the prepared pan to form an even crust layer.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and allow it to cool slightly while you prepare the filling.
  4. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese together with ⅔ cup sugar on medium speed until the mixture is smooth and creamy without lumps.
  5. Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract and sour cream, mixing until just combined to keep the filling smooth and prevent overbeating.
  6. Pour Filling over Crust: Pour the cheesecake filling evenly over the slightly cooled crust. Spread with a spatula to level the surface and gently tap the pan on the counter to release any trapped air bubbles.
  7. Bake the Cheesecake Bars: Bake in the oven for 35-40 minutes, until the edges are set and the center still jiggles slightly when gently shaken.
  8. Cool and Add Toppings: Remove from oven and let the bars cool for about 10 minutes. Evenly drizzle the salted caramel sauce over the warm cheesecake surface.
  9. Add Butterfinger Pieces: Sprinkle the crushed Butterfinger candy bars evenly over the caramel topping and gently press them down to ensure they stick.
  10. Chill to Set: Refrigerate the cheesecake bars for at least 3 hours or overnight to allow them to firm up and the flavors to meld.
  11. Serve: Use the parchment paper overhang to lift the bars from the pan. Cut into 9 equal squares and serve chilled.

Notes

  • Use softened cream cheese to ensure a smooth batter without lumps.
  • Do not overbeat the cheesecake filling, as this can cause cracks during baking.
  • Use room temperature eggs to help the batter combine smoothly.
  • Tapping the pan removes air bubbles for a creamier texture.
  • Chill bars thoroughly before slicing to get clean cuts.
  • Crush Butterfinger bars gently to preserve chunky texture pieces.
  • If cracks form, cover them with extra caramel sauce or Butterfinger pieces for a beautiful finish.

Keywords: Salted Caramel, Butterfinger, Cheesecake Bars, Dessert Bars, Homemade, Easy Dessert

Find it online: https://hannahdelgado.com/decadent-salted-caramel-butterfinger-cheesecake-bars-recipe/