Caramel Cheesecake Bars with Butterfinger Crunch

Caramel Cheesecake Bars with Butterfinger Crunch: A Sweet & Crunchy Indulgence

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1. Introduction

Prepare your taste buds for a symphony of textures and flavors! These Caramel Cheesecake Bars with Butterfinger take the classic elegance of cheesecake and transform it into a playful, utterly irresistible bar dessert, complete with a delightful crunch from a beloved candy bar. It’s a combination that sounds indulgent – and it is! – but is surprisingly easy to create at home.

This dessert starts with a simple, buttery graham cracker crust, a perfect base for the smooth, creamy cheesecake filling. But the true magic happens on top. A generous drizzle of rich caramel sauce flows over the chilled cheesecake, creating a layer of chewy sweetness. This is then covered in a shower of crunchy, crushed Butterfinger candy bars, adding a unique texture and unmistakable peanut-buttery, crispy flavor.

Optionally, a drizzle of melted chocolate can finish it off for even more decadent appeal. The contrast between the creamy cheesecake, the soft caramel, and the crispy, peanut-buttery Butterfinger is simply divine. These bars are perfect for parties, potlucks, holidays, or anytime you want a dessert that’s both impressive and fun. If you enjoy combining creamy desserts with candy bar crunch, you’ll also love our Loaded Brownie Cheesecake Cups Recipe.

2. Recipe Summary Block

  • Cuisine: American Dessert
  • Course: Dessert, Bar
  • Difficulty Level: Easy
  • Prep Time: 20 minutes
  • Cooking Time: 35-40 minutes
  • Chill Time: At least 2 hours (or until fully chilled)
  • Total Time: Approximately 1 hour (prep + cook) + chilling time
  • Servings: 16 bars
  • Dietary Classification: Vegetarian (contains dairy, may contain gluten depending on graham crackers and Butterfinger ingredients). Can be adapted to be gluten-free (using certified gluten-free graham crackers and verifying Butterfinger is GF) or dairy-free/vegan (using vegan cream cheese, sour cream, butter, egg substitutes, and checking caramel sauce/candy bar ingredients).

3. Equipment and Utensils Needed

To bake your decadent Caramel Cheesecake Bars, you’ll need standard kitchen equipment:

  • 9×9-inch baking dish: This size pan is ideal for creating the perfect thickness for bars.
  • Parchment paper: Essential for lining the baking pan, making it easy to lift the cooled bars out for slicing.
  • Food processor or rolling pin and bag: For crushing graham crackers into crumbs and for crushing the Butterfinger candy bars.
  • Medium bowl (for crust): For combining graham cracker crumbs, sugar, and melted butter.
  • Large mixing bowl (for cheesecake filling): For beating cream cheese and other filling ingredients.
  • Electric mixer (handheld or stand mixer with paddle attachment): Highly recommended for achieving a smooth, lump-free cream cheese mixture.
  • Spatula or rubber scraper: For folding in dry ingredients, spreading batters, and scraping bowls.
  • Measuring cups and spoons: For accurate measurement of all ingredients.
  • Small bowl (optional): For melting chocolate chips if adding a drizzle.
  • Knife: For slicing the cooled bars and for swirling (if attempting a swirl within the cheesecake layer – note: the primary swirl is topping).
  • Cooling rack: For allowing the baked bars to cool completely.

4. Ingredients Section

Gather these indulgent ingredients to create your Caramel Cheesecake Bars with Butterfinger.

  • For the crust:
    • 1 ½ cups (approx. 150g) graham cracker crumbs: Use store-bought crumbs or crush about 10-12 full graham cracker sheets.
    • ¼ cup (50g) sugar: Adds sweetness to the crust.
    • ½ cup (113g) unsalted butter, melted: Binds the crust ingredients together.
  • For the cheesecake filling:
    • 2 (8 oz / 227g each) packages cream cheese (total 16 oz / 454g), softened: Use full-fat block cream cheese for a rich, creamy, and stable cheesecake layer. Ensure it is softened to room temperature for a smooth mixture.
    • ¾ cup (150g) granulated sugar: Sweetens the cheesecake layer.
    • 2 large eggs: Act as a binder and contribute to the richness and structure of the cheesecake. Room temperature is best for smoother mixing.
    • 1 tsp (5ml) vanilla extract: Flavors the cheesecake layer.
    • ½ cup (120g) sour cream: Adds tanginess, moisture, and a velvety texture to the cheesecake. Room temperature is best for smoother mixing.
  • For the topping:
    • ½ cup (120ml) caramel sauce: Use your favorite store-bought pourable caramel sauce for ease, or make your own.
    • 1 cup (approx. 120g) crushed Butterfinger candy bars (about 3 standard size bars): Provides the signature crunch. Crush them into small pieces using a food processor or by placing them in a bag and hitting with a rolling pin. Be aware of the ingredients and potential allergens in Butterfinger.
    • ¼ cup (approx. 40g) chocolate chips (optional): For drizzling over the top for extra chocolatey goodness.

Notes on Ingredient Preparation:

  • Cream Cheese & Sour Cream: Take these out of the refrigerator well in advance (at least 30-60 minutes) to ensure they are fully softened to room temperature.
  • Butter (Crust): Melt the butter just before mixing the crust ingredients.
  • Graham Crackers & Butterfinger: Crush these to your desired consistency for the crust and topping.

5. Step-by-Step Instructions

Follow these steps to assemble and bake your decadent Caramel Cheesecake Bars with Butterfinger.

  1. Preheat the oven and prepare the baking dish:
    • Start by preheating your oven to 325°F (165°C).
    • Grease a 9×9-inch baking dish or, for easier removal, line it with parchment paper, allowing the paper to overhang on two opposite sides.
  2. Prepare the crust:
    • In a medium bowl, combine the 1 ½ cups (150g) graham cracker crumbs, ¼ cup (50g) sugar, and ½ cup (113g) melted butter.1
    • Stir the mixture until everything is well incorporated. The consistency should be similar to wet sand.
  3. Form the crust:
    • Press the graham cracker mixture evenly into the bottom of the prepared baking dish, making sure to pack it down firmly. Use the bottom of a glass or measuring cup to help pack it down into a compact layer. This will form the base of your cheesecake bars.
  4. Make the cheesecake filling:
    • In a separate large mixing bowl, using an electric mixer (paddle attachment if using a stand mixer), beat the 2 (8 oz) softened cream cheese packages and ¾ cup (150g) granulated sugar together until the mixture is smooth and creamy. This can take a minute or two on medium speed. Scrape down the sides of the bowl as needed.
  5. Add the eggs and flavorings:
    • Add the 2 large room temperature eggs one at a time, mixing on low speed well after each addition until fully incorporated. Do not overmix the eggs.
    • Stir in the 1 tsp (5ml) vanilla extract and ½ cup (120g) sour cream on low speed until everything is fully combined and smooth.
  6. Assemble the bars:
    • Pour the cheesecake filling evenly over the prepared graham cracker crust, spreading it out smoothly with a spatula.
  7. Bake the bars:
    • Place the dish in the preheated oven and bake for 35-40 minutes, or until the center is set and the edges are lightly golden. The cheesecake should look mostly set, with potentially a slight gentle wobble in the very center. A toothpick inserted into the center might come out with moist crumbs (not wet batter) or creamy if in the cheesecake part.
    • Let the cheesecake bars cool completely to room temperature on a wire rack before refrigerating. Cooling completely is crucial for the layers to set.
  8. Chill:
    • Once the bars have cooled to room temperature, cover the dish loosely and refrigerate them for at least 2 hours (or until fully chilled) to allow the cheesecake to set completely. Chilling is essential for clean slicing.
  9. Add the toppings:
    • After the cheesecake has thoroughly chilled, drizzle the caramel sauce evenly over the top of the bars. Spread gently if needed to cover the surface.
    • Then, sprinkle the crushed Butterfinger candy bars evenly on top of the caramel layer to add some crunch and extra sweetness.
  10. Optional chocolate drizzle:
    • If you want an extra layer of sweetness and decoration, melt the ¼ cup (approx. 40g) chocolate chips in the microwave (in 30-second intervals, stirring between) or over a double boiler until smooth.
    • Drizzle the melted chocolate over the caramel and Butterfinger topping for a decorative and indulgent touch.
  11. Slice and serve:
    • Once the toppings are added, use the parchment paper overhangs to carefully lift the entire slab of bars out of the baking dish and place it on a cutting board.
    • Use a sharp knife to slice the cheesecake bars into squares (usually cut into 4 rows by 4 rows for 16 bars). For neat cuts, wipe the knife clean with a warm, damp cloth between slices.
    • Slice and serve chilled. Enjoy the perfect balance of creamy, crunchy, and sweet in every bite!

6. Expert Tips and Variations

Elevate your Caramel Cheesecake Bars with Butterfinger with these expert insights and explore delicious variations.

Expert Tips from a Professional Chef:

  1. Room Temperature Cream Cheese is Key: For the smoothest, lump-free cheesecake filling, ensure your cream cheese is fully softened to room temperature before beating. This allows it to cream smoothly with the sugar and incorporate other ingredients seamlessly.
  2. Chill Thoroughly Before Adding Toppings: It’s essential to chill the cheesecake bars for at least 2 hours (or until fully set) before adding the caramel sauce and Butterfinger. Adding toppings to warm or unset cheesecake can cause the caramel to soak in too much and the Butterfinger to get soggy immediately. As suggested in many cheesecake recipes, chilling overnight is ideal for the firmest set.
  3. Don’t Overmix Cheesecake Batter (Especially After Eggs): Beat the cream cheese and sugar until smooth, but once the eggs are added, beat only on low speed until just incorporated. Overmixing can incorporate too much air, which can cause the cheesecake to puff up and then sink or potentially crack.2
  4. Cool Completely at Room Temperature: Allowing the baked cheesecake bars to cool completely at room temperature before refrigerating is important. Sudden temperature changes can sometimes lead to cracking.
  5. Sharp Knife for Slicing: Use a sharp, thin-bladed knife to cut the chilled bars for neat, clean squares. Wiping the knife clean between cuts (sometimes with a warm, damp cloth) also helps prevent dragging the layers.

Common Mistakes to Avoid:

  1. Not Softening Cream Cheese: Leads to a lumpy cheesecake filling.
  2. Not Chilling Long Enough: Results in a soft, unset cheesecake that is messy to slice and handle.
  3. Adding Toppings Too Soon: Can cause caramel to soak into the cheesecake and Butterfinger to lose its crunch prematurely.
  4. Overmixing Cheesecake Batter: Can affect the texture and lead to cracking.

Creative Recipe Variations:

  1. Other Candy Bar Crumble: Substitute Butterfinger with other favorite crushed candy bars like Snickers (caramel, peanuts, nougat), Heath (toffee), or Skor (toffee). Each will offer a different flavor and texture profile.
  2. Nutty Crust: Add 1/2 cup of finely chopped pecans or walnuts to the graham cracker crust mixture for a nutty crunch base.
  3. Chocolate Crust: Use chocolate graham cracker crumbs or crushed Oreo cookies (regular or Golden) instead of graham crackers for a chocolate crust.
  4. Caramel Swirl: Swirl some of the caramel sauce directly into the cheesecake batter before baking. This adds pockets of caramel within the creamy layer.
  5. Different Drizzle: Instead of or in addition to chocolate, drizzle with melted white chocolate or a peanut butter drizzle.
  6. Apple-Caramel Cheesecake Bars: Add 1/2 cup of finely diced sautéed apples (cooked until slightly softened) to the cheesecake batter along with the sour cream. This adds a fruity element, similar to our Apple Crisp Cheesecake with Caramel Crunch.
  7. Extra Creamy Layer: Stir a small amount (1-2 tablespoons) of caramel sauce directly into the cream cheese mixture before adding the eggs for a subtle caramel flavor throughout the cheesecake.

7. Serving Suggestions

Caramel Cheesecake Bars with Butterfinger are a crowd-pleasing dessert, perfect for sharing and celebrations.

  • Plating and Presentation: Cut the chilled bars into squares and arrange them on a serving platter. The visible layers of crust, cheesecake, caramel, and Butterfinger are very appealing.
  • Garnish: While the topping is already generous, you can add a little extra crushed Butterfinger or a small dollop of whipped cream to each bar just before serving.
  • Complementary Pairings:
    • Beverages: These rich bars pair well with a cold glass of milk, coffee, or tea.3 For a special occasion, a sweet dessert wine could be a decadent accompaniment.
    • Warm Option: While best served chilled, a square briefly warmed in the microwave (just for a few seconds to make the caramel slightly gooey) is delicious, especially when served with a scoop of vanilla ice cream.
  • Occasions: These bars are perfect for:
    • Parties, potlucks, and buffets
    • Holidays and special occasions
    • Birthday celebrations
    • Bake sales
    • Movie nights
    • Anytime you want a truly indulgent and fun dessert.

8. Nutritional Information (Per Serving)

Please note: Nutritional information for this recipe is not provided in the original text. For an accurate nutritional breakdown, it is recommended to use an online recipe nutrition calculator or consult a certified nutritionist, as values can vary based on specific brands and ingredient choices (e.g., type of caramel sauce, Butterfinger size, added chocolate).

General Disclaimer: This recipe contains dairy and eggs. Depending on the ingredients in graham crackers and Butterfinger, it may also contain gluten, peanuts, soy, and other allergens.

9. Storage and Reheating Instructions

Proper storage is essential to keep your Caramel Cheesecake Bars fresh and delicious.

  • Proper Storage: Once completely cooled and chilled, store the bars in an airtight container.
  • Refrigeration Guidelines: Due to the cream cheese, these bars must be stored in the refrigerator. They will keep well for 5-7 days when refrigerated. Note that the texture of the Butterfinger topping may soften slightly over time due to moisture from the cheesecake and caramel.
  • Freezing Recommendations:
    • Baked Cheesecake Bars (without Topping): The baked and cooled cheesecake bars can be frozen before adding the caramel sauce, Butterfinger, or chocolate drizzle. Wrap the entire slab tightly in plastic wrap, then again in aluminum foil. Freeze for up to 1-2 months.
    • Adding Topping After Thawing: Thaw the frozen bars overnight in the refrigerator. Once thawed, add the caramel sauce, crushed Butterfinger, and optional chocolate drizzle just before slicing and serving. This helps maintain the crispness of the Butterfinger. Freezing with the topping can lead to a soggy candy bar layer.
  • Thawing Frozen Bars:
    • Thaw frozen bars (frosted or unfrosted) in the refrigerator overnight.
  • Reheating:
    • These bars are typically served chilled directly from the refrigerator. Reheating the entire batch is not recommended. Individual squares can be warmed briefly in the microwave (10-15 seconds) if desired, particularly for serving with ice cream, but this will soften the Butterfinger.
Caramel Cheesecake Bars with Butterfinger Crunch

10. Frequently Asked Questions (FAQ)

Here are some common questions about making and enjoying your Caramel Cheesecake Bars with Butterfinger:

  • Why is my cheesecake layer lumpy or cracked? A lumpy cheesecake layer is usually due to not using fully softened cream cheese. Ensure it’s at room temperature before beating. Cracking can occur if the cheesecake bakes too long or at too high a temperature, or if it cools too quickly.4 Baking at 325°F (165°C) helps prevent this.
  • How long do the bars need to chill? The recipe recommends at least 2 hours of chilling, but chilling until the cheesecake is fully set (ideally 4 hours or even overnight) is best for clean, neat slicing.
  • Can I use a different candy bar instead of Butterfinger? Absolutely! This recipe is very adaptable. You can substitute Butterfinger with other candy bars that have a good crunch, like Heath or Skor (toffee bars), or even something with nuts and caramel like Snickers. Just crush them and sprinkle over the caramel.
  • Can I make these bars gluten-free or vegan? Yes, with appropriate substitutions!
    • Gluten-Free: Use certified gluten-free graham cracker crumbs for the crust. You would also need to verify that the Butterfinger candy bar you use is certified gluten-free, or substitute it with a different gluten-free crunchy topping.
    • Vegan: Substitute cream cheese with a vegan cream cheese alternative, sour cream with vegan sour cream or plain vegan yogurt, butter with vegan butter, and eggs with a suitable vegan egg substitute for baking. You would also need to find a vegan caramel sauce and verify that the Butterfinger or substitute candy bar is vegan.
  • Can I make these bars ahead of time? Yes, this is an excellent make-ahead dessert! You can bake and chill the cheesecake bars (without the caramel, Butterfinger, or chocolate topping) up to 2-3 days in advance. Add the toppings just before you are ready to slice and serve.
  • Why is my crust soggy? A soggy crust can happen if the graham cracker mixture wasn’t pressed firmly enough into the pan, or if the cheesecake layer was underbaked and released excess moisture into the crust. Ensure the crust is well-packed.
  • Can I swirl the caramel into the cheesecake batter? Yes, that’s a delicious variation! Drizzle some of the caramel sauce over the cheesecake batter once it’s in the pan, and then use a knife or skewer to gently swirl it through the batter before baking. Save some caramel for drizzling on top after chilling.

Enjoy baking and sharing these decadent and easy Caramel Cheesecake Bars with Butterfinger!

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