Description
Indulge in these luscious Butterfinger Caramel Cheesecake Bars that combine a crunchy graham cracker crust with a creamy cheesecake filling studded with chopped Butterfinger candy bars and swirled with rich caramel sauce. Perfectly baked to a velvety texture and chilled to set, these bars are a delightful American dessert to satisfy your sweet tooth with a harmonious blend of textures and flavors.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 teaspoon salt
- 1 cup chopped Butterfinger candy bars
Topping
- 1/2 cup caramel sauce, plus extra for drizzling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to ensure easy removal of the bars later.
- Make Crust: In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust base.
- Bake Crust: Place the crust in the preheated oven and bake for 8 minutes. Once done, remove from the oven and allow it to cool slightly while you prepare the filling.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese with 1/2 cup granulated sugar until the mixture is smooth and creamy with no lumps.
- Add Eggs and Flavor: Add eggs one at a time, beating well after each addition to incorporate fully. Mix in vanilla extract, sour cream, and salt until the filling is well combined and smooth.
- Incorporate Butterfinger: Carefully fold in the chopped Butterfinger candy bars to distribute them evenly throughout the cheesecake batter.
- Assemble and Add Caramel: Pour the cheesecake filling over the cooled crust and spread it evenly. Drizzle 1/2 cup of caramel sauce on top and gently swirl it into the batter with a knife to create a marbled effect.
- Bake Cheesecake Bars: Bake in the oven for 30 to 35 minutes until the center is set but remains slightly soft to the touch, ensuring a creamy texture.
- Cool and Chill: Remove the bars from the oven and let them cool completely at room temperature. Then, refrigerate for at least 2 hours or until thoroughly chilled to firm up for clean slicing.
- Serve: Before serving, optionally drizzle additional caramel sauce over the top and sprinkle extra crushed Butterfinger pieces for added texture and decoration.
Notes
- Chilling the bars thoroughly makes them easier to cut into neat, clean squares.
- For extra texture and presentation, sprinkle additional crushed Butterfinger candy pieces on top just before serving.
- Store leftovers in an airtight container in the refrigerator to maintain freshness for up to 4 days.
- You can line your pan with parchment paper having sides extending upward to easily lift out the bars after chilling.
