Butterfinger Caramel Cheesecake Bars: A Symphony of Sweet and Crunchy

1. Introduction

Cheesecake holds a special place in the dessert pantheon – its rich, creamy texture and delicate tang are simply irresistible. But what happens when you take that classic indulgence and infuse it with the playful crunch of Butterfinger candy bars and the luscious swirl of warm caramel? You get Butterfinger Caramel Cheesecake Bars, a dessert that transcends the ordinary and becomes an unforgettable experience. This isn’t just cheesecake; it’s a symphony of sweet and crunchy, a delightful collision of textures and flavors that will have your taste buds singing.

This recipe takes the smooth elegance of a baked cheesecake and marries it with the nostalgic joy of Butterfinger’s crispety, crunchety, peanut-buttery core, all bound together by ribbons of gooey caramel. It’s a modern twist on a classic, showcasing how confectionery favorites can elevate traditional baked goods.

While cheesecake boasts a long and varied history, with origins tracing back to ancient Greece, the concept of incorporating popular candy bars and caramel into baked cheesecake is a more contemporary trend, driven by a love for decadent flavor combinations and textural contrast. These bars offer the luxurious taste of cheesecake in a convenient, easy-to-share format, making them perfect for parties, potlucks, or simply as a special treat at home. They provide a delightful textural complexity, much like the layers in a classic Boston cream pie cupcake recipe, but with a unique candy-infused twist.

2. Recipe Summary

Cuisine: American (Dessert)

Difficulty Level: Easy to Intermediate (basic baking skills required)

Total Preparation and Cooking Time: Approximately 55 minutes (plus chilling time)

Dietary Classification: Vegetarian (contains dairy, eggs, and peanuts – note Butterfinger contains peanuts)

3. Equipment and Utensils

You’ll need a few standard baking tools to create these delightful bars:

• 9×13 inch baking dish: This size is perfect for achieving the right thickness for the crust and cheesecake layers, resulting in well-proportioned bars.
• Parchment paper: Essential for lining the baking dish, making it incredibly easy to lift the cooled bars out for slicing. Ensure you leave an overhang on the sides.
• Medium-sized bowl: To combine the graham cracker crumbs, sugar, and melted butter for the crust.
• Large bowl: The primary bowl for making the cheesecake filling.
• Hand mixer (electric): While you could technically whisk by hand, a hand mixer is highly recommended for achieving a smooth, lump-free cream cheese filling.
• Measuring cups and spoons: Accurate measurement is key in baking.
  • Dry measuring cups (1 ½ cups, ¾ cup, ¼ cup): For graham cracker crumbs and sugars.
  • Liquid measuring cup (½ cup): For melted butter and caramel sauce.
  • Measuring spoon (teaspoon): For vanilla extract.
• Spatula or rubber scraper: For spreading the cheesecake filling and scraping down the sides of the bowl.
• Wire rack: For cooling the baked bars evenly.
• Sharp knife: For slicing the cooled and chilled bars.
• Cutting board: A stable surface for chopping the Butterfinger bars.
• Small saucepan or microwave-safe bowl: To heat the caramel sauce slightly if it’s too thick for drizzling.

4. Serving Suggestions

Butterfinger Caramel Cheesecake Bars are rich and decadent on their own, but a few serving ideas can enhance the experience.

• Plating: Slice the chilled bars into squares or rectangles using the parchment overhang to lift them out. Arrange them on a serving platter. The distinct layers of crust, cheesecake, caramel, and Butterfinger are visually appealing.
• Side Dish Ideas: These bars are a complete dessert. However, for added indulgence, a small scoop of vanilla ice cream or a dollop of whipped cream alongside a bar would be heavenly, echoing the creamy elements of the cheesecake.
• Complementary Side Dishes: As a rich dessert, complementary “side dishes” are less about balancing flavors and more about enhancing the dessert experience itself. A hot cup of coffee or a cold glass of milk are classic pairings that cut through the richness.
• Wine or Beverage Pairings:
  • For a dessert wine pairing, a sweet Sherry or a Tawny Port would complement the caramel notes.
  • A creamy liqueur, like a coffee or caramel liqueur, could also be served alongside.

5. Nutritional Information

Please note that the following nutritional information is an estimate per serving (based on 12 servings) and can vary depending on the specific brands of graham crackers, cream cheese, butter, caramel sauce, and Butterfinger candy bars used.

Detailed Nutritional Breakdown (Estimate per serving):

• Calories: Approx. 400 kcal
• Macronutrient Distribution (Estimate):
  • Carbohydrates: 40-50g (primarily from sugar, graham crackers, caramel, and Butterfinger)
  • Protein: 6-8g (from cream cheese, eggs, and Butterfinger)
  • Fat: 20-30g (primarily from cream cheese, butter, and Butterfinger)
• Dietary Information: Vegetarian. Contains dairy, eggs, gluten (from graham crackers), and peanuts (from Butterfinger). Not suitable for vegan, gluten-free, or nut-allergy diets.
• Potential Health Benefits: While a delicious treat, these bars are calorie-dense and high in sugar and fat. They are best enjoyed in moderation as an occasional indulgence rather than a regular part of a healthy diet.

6. Storage and Reheating

Proper storage is crucial for maintaining the quality and texture of these cheesecake bars.

• Proper Storage Instructions: Once baked and fully chilled, store the Butterfinger Caramel Cheesecake Bars in an airtight container. If stacking layers, place parchment paper between them to prevent sticking.
• Refrigeration Instructions: These bars must be stored in the refrigerator due to the cream cheese and egg content. They will keep well for 4-5 days.
• Freezing Recommendations: Cheesecake bars freeze reasonably well. Once fully chilled and sliced, place the bars in a single layer on a baking sheet and freeze until firm. Then, transfer to an airtight freezer-safe container, placing parchment paper between layers. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving. The texture of the Butterfinger might change slightly after freezing.
• Reheating Methods: Cheesecake bars are typically served chilled and do not require reheating. In fact, reheating would likely ruin the texture of the cheesecake and cause the caramel to melt excessively.

7. Expert Tips and Variations

Master these tips and explore fun variations to make your Butterfinger Caramel Cheesecake Bars truly spectacular.

• Tips from Professional Chefs:
  • Soften cream cheese properly: Ensure your cream cheese is completely softened to room temperature before beating. Cold cream cheese will result in a lumpy filling.
  • Don’t overmix the cheesecake filling: Beat the cream cheese and sugar until just smooth. Overmixing, especially after adding the eggs, can incorporate too much air, which can cause the cheesecake to crack during baking.
  • Gentle layering: When spreading the second layer of cheesecake filling over the candy and caramel, do so gently to avoid disturbing the layer underneath.
  • Patience with chilling: Chilling for the recommended minimum time is essential. This allows the cheesecake to set properly, making it easier to slice cleanly and providing the best texture.
• Common Mistakes to Avoid:
  • Not lining the pan with parchment: This is the easiest way to remove the bars from the pan for slicing. Without it, removal can be difficult and messy.
  • Overbaking the cheesecake: Overbaked cheesecake can be dry or cracked. Bake just until the edges are set but the center still has a slight jiggle. The residual heat will continue to cook it as it cools.
  • Slicing before chilling: Attempting to slice warm or insufficiently chilled cheesecake bars will result in a gooey, messy outcome.
• Creative Recipe Variations:
  • Different candy bars: Substitute Butterfinger with other crunchy, caramel, or peanut-butter based candy bars like Snickers, Twix, or Reese’s Peanut Butter Cups (though for Reese’s, you might explore dedicated recipes like triple Reeses peanut butter cookie recipe first to understand peanut butter candy in baking). Chop them into small pieces.
  • Different crust: Instead of graham cracker crumbs, try using crushed chocolate cookies (like Oreos, with the filling removed) or shortbread cookies.
  • Flavored caramel: Use a salted caramel sauce for an extra layer of flavor, or try a chocolate caramel sauce.
  • Add nuts to the crust: For extra crunch, add a ¼ cup of finely chopped pecans or walnuts to the graham cracker crust mixture.
  • Chocolate drizzle: Add a drizzle of melted chocolate over the top caramel and Butterfinger layer for even more decadence.
• Seasonal Adaptations: While perfect year-round, these bars can feel especially indulgent during holidays or for special occasions.

8. Ingredients Section

Gathering the right ingredients is the first step to these irresistible bars. Ensure your cream cheese and eggs are at room temperature.

• 1 ½ cups graham cracker crumbs: You can buy pre-made crumbs or make your own by crushing graham crackers in a food processor or by placing them in a bag and crushing them with a rolling pin.
• ¼ cup granulated sugar: Adds a touch of sweetness to the crust.
• ½ cup unsalted butter, melted: Unsalted butter allows you to control the saltiness of the crust. Melt it gently in a saucepan or microwave.
• 2 (8 ounce) packages cream cheese, softened: Use full-fat block cream cheese for the best texture and flavor. Ensure it is completely softened to room temperature for a smooth filling.
• ¾ cup granulated sugar: Sweetens the cheesecake filling.
• 1 teaspoon vanilla extract: Enhances the flavors of the cream cheese and complements the other sweet elements.
• 2 large eggs: Bind the cheesecake filling and contribute to its richness and texture. Ensure they are at room temperature.
• 1 cup caramel sauce, divided: Use your favorite store-bought caramel sauce. A thicker sauce works well.
  • ½ cup for the layer within the cheesecake
  • ½ cup for drizzling over the top
• 5 fun-size Butterfinger candy bars, chopped: This provides the signature crunch and peanut-buttery flavor. Chop them into small, manageable pieces. Adjust the amount based on how much Butterfinger flavor and crunch you desire.

Measurement Conversions (Approximate):

• 1 ½ cups graham cracker crumbs = approx. 10-12 full graham cracker sheets, crushed
• ¼ cup granulated sugar = approx. 50g
• ½ cup unsalted butter, melted = 1 stick (approx. 113g)
• 2 (8 ounce) packages cream cheese = 16 ounces = approx. 450g
• ¾ cup granulated sugar = approx. 150g
• 1 teaspoon vanilla extract = approx. 5 ml
• 2 large eggs = approx. 100-110g
• 1 cup caramel sauce = approx. 240 ml or 300g (depending on thickness)
• 5 fun-size Butterfinger bars = approx. 5-7 oz (140-200g), depending on size

Quality and Sourcing Recommendations: Use good quality cream cheese for a smooth filling. Your favorite brand of store-bought caramel sauce will work well.

Possible Ingredient Substitutions:

• Graham cracker crumbs: As mentioned, crushed chocolate or shortbread cookies can be used.
• Granulated sugar (crust/filling): Other sugars like brown sugar could alter the flavor profile but might work in small amounts.
• Unsalted butter: Salted butter can be used, but you may want to slightly reduce any added salt in the crust if you typically add it (this recipe doesn’t call for extra salt in the crust).
• Cream cheese: Low-fat cream cheese could be used, but the texture and richness of the cheesecake will be different. Neufchâtel cheese is a slightly lower-fat alternative that is closer in texture to full-fat cream cheese.
• Caramel sauce: You could make your own caramel sauce if you prefer.
• Butterfinger: Other crunchy candy bars as mentioned in the variations.

Notes on Ingredient Preparation: Ensure cream cheese and eggs are at room temperature. Crush graham crackers finely. Melt butter gently. Chop Butterfinger bars into small, even pieces.

9. Step-by-Step Instructions

Follow these steps carefully to create your decadent Butterfinger Caramel Cheesecake Bars. Patience with chilling is key!

1. Preheat Oven:
   • Set your oven rack to the middle position and preheat your oven to 350°F (175°C).
   • Prepare your 9×13 inch baking dish by lining it with parchment paper. Allow the edges of the parchment paper to overhang the sides of the pan. This overhang will serve as “handles” later to lift the baked and cooled bars out of the pan easily for slicing.
2. Prepare the Crust:
   • In a medium-sized bowl, combine the 1 ½ cups of graham cracker crumbs, the ¼ cup of granulated sugar, and the ½ cup of melted unsalted butter.
   • Stir the ingredients together with a spoon or spatula until the crumbs are evenly moistened and clump together.
   • Pour the crumb mixture into the bottom of the prepared 9×13 inch baking dish.
   • Use the bottom of a glass or a flat measuring cup to firmly press the mixture into an even layer across the entire base of the pan. Pressing firmly is important to create a stable crust.
   • Bake the prepared crust in the preheated oven for 8 to 10 minutes, or until it appears lightly golden brown and fragrant.
   • Remove the baked crust from the oven and place the pan on a wire rack to cool slightly while you prepare the filling.
3. Make the Cheesecake Filling:
   • In a large bowl, place the two 8-ounce packages of softened cream cheese.
   • Add the ¾ cup of granulated sugar to the bowl with the cream cheese.
   • Using a hand mixer, beat the cream cheese and sugar together on medium speed until the mixture is completely smooth and creamy, with no lumps. Scrape down the sides of the bowl as needed with a spatula.
   • Blend in the 1 teaspoon of vanilla extract and mix until just combined.
   • Add the 2 large eggs to the cream cheese mixture, one at a time. After adding each egg, beat on low speed just until incorporated. Avoid overmixing once the eggs are added.
4. Assemble the Bars:
   • Ensure the baked graham cracker crust has cooled slightly (it doesn’t need to be completely cold, just not piping hot).
   • Carefully spread half of the prepared cheesecake mixture evenly over the cooled crust in the baking dish. Use a spatula to gently spread it to the edges.
   • Drizzle ½ cup of the caramel sauce over the layer of cheesecake filling. You can leave it in ribbons or gently swirl it slightly with a knife, but avoid mixing it completely into the cheesecake layer.
   • Sprinkle about 3 of the chopped fun-size Butterfinger bars evenly across the caramel layer.
   • Carefully top the candy and caramel layer with the remaining half of the cheesecake filling. Gently spread it evenly over the candy layer, taking care not to pull up the layer underneath. Smooth the top as much as possible with a spatula.
5. Bake and Chill:
   • Place the assembled cheesecake bars back into the preheated oven.
   • Bake for 30–35 minutes, or until the edges of the cheesecake appear set and slightly firm, but the center still has a slight jiggle when the pan is gently shaken. The top may look pale yellow with perhaps some light golden spots around the edges.
   • Remove the baked bars from the oven and place the entire pan on a wire rack to cool completely. This allows the cheesecake to finish setting gradually. Allow several hours for cooling at room temperature.
   • Once the bars have cooled to room temperature, prepare to add the final topping. If your remaining ½ cup of caramel sauce is too thick to drizzle easily, warm it gently in a small saucepan over low heat or in the microwave for a few seconds until it’s a pourable consistency.
   • Pour the remaining ½ cup of caramel sauce evenly over the cooled cheesecake layer, spreading it out if needed.
   • Sprinkle the remaining 2 chopped Butterfinger bars evenly over the top caramel layer.
   • Cover the baking dish loosely with plastic wrap or foil.
   • Refrigerate the Butterfinger Caramel Cheesecake Bars for a minimum of 2 hours, but ideally 4 hours or even overnight, until they are fully chilled and set. This chilling time is critical for the texture and for clean slicing.
   • Once fully chilled, use the parchment paper overhang to carefully lift the entire slab of bars out of the baking dish and place it on a cutting board.
   • Use a sharp knife (wiping the knife blade clean with a warm, damp cloth between cuts for the cleanest slices) to slice the cheesecake into 12 equal-sized bars.

Visual Cooking Cues:

• Baked crust: Lightly golden brown around the edges.
• Cheesecake batter: Smooth and creamy after beating cream cheese and sugar, smooth after adding eggs.
• Baked cheesecake: Edges appear set, center has a slight jiggle. Top is likely pale yellow.
• Finished bars (chilled): Clean layers of crust, cheesecake, caramel, and visible Butterfinger pieces.

Possible Troubleshooting Tips:

• Lumpy cheesecake filling: This is almost always due to using cold cream cheese. Ensure it’s fully softened to room temperature before beating.
• Cheesecake cracked on top: This can be caused by overmixing the batter (incorporating too much air), overbaking, or sudden temperature changes during cooling. Ensure you don’t overmix after adding eggs and allow the cheesecake to cool gradually.
• Crust is falling apart: Ensure the butter was fully melted and that you pressed the crumbs firmly into the pan.
• Bars are hard to slice: This means they haven’t chilled long enough. Allow ample time for chilling in the refrigerator. Using a hot, clean knife for each cut also helps.

Explanation of Cooking Methods:

• Baking the crust: Pre-baking the graham cracker crust helps it set and become firm before the wet cheesecake filling is added, preventing a soggy bottom.
• Beating the filling: Using an electric mixer incorporates air into the cream cheese and sugar, making the filling light and smooth. Gentle mixing after adding eggs prevents incorporating too much air.
• Baking the cheesecake: The heat of the oven sets the eggs and protein in the cream cheese, transforming the liquid batter into a solid, creamy structure. The moderate temperature and relatively short baking time help ensure a smooth, crack-free surface if mixed correctly.
• Chilling: Refrigeration is crucial for cheesecake. It allows the structure to firm up completely, resulting in the dense, creamy texture characteristic of cheesecake and allowing for clean slicing into bars.

10. Frequently Asked Questions (FAQ)

Here are some common questions about making Butterfinger Caramel Cheesecake Bars:

• Can I use a different size pan? This recipe is designed for a 9×13 inch pan. Using a different size will affect the thickness of the layers and the baking time. A smaller pan will require a longer baking time, while a larger pan will require a shorter time.
• What kind of caramel sauce should I use? A good quality store-bought caramel sauce that is designed for toppings or ice cream works well. Avoid very thin caramel syrups.
• Can I use full-sized Butterfinger bars? Yes, you can use full-sized Butterfinger bars. You’ll need about 5-7 ounces worth, chopped into small pieces.
• Do I have to use parchment paper? While not strictly mandatory, parchment paper is highly recommended. It makes removing the baked and chilled bars from the pan incredibly easy, which is especially helpful when slicing.
• My cream cheese isn’t softening properly. What can I do? If you’re short on time, you can unwrap the cream cheese blocks and place them on a microwave-safe plate. Microwave on low power (30-50%) for 15-30 second intervals, just until softened. Be careful not to melt it. Alternatively, you can place the wrapped blocks in a bowl of warm (not hot) water for 10-15 minutes.
• Can I add salt to the crust? If you used unsalted butter, you can add a small pinch (⅛ teaspoon) of salt to the graham cracker crust mixture if you like a sweet and salty contrast.
• Can I use a different type of cookie for the crust? Yes, crushed chocolate cookies, shortbread cookies, or even vanilla wafers can be used as a substitute for graham cracker crumbs.

These Butterfinger Caramel Cheesecake Bars are a true indulgence, bringing together the best of creamy cheesecake, sweet caramel, and crunchy candy. With straightforward steps and dazzling results, they’re sure to become a cherished recipe for any occasion that calls for something truly special. Enjoy every irresistible bite!