Description
Delight in these rich and creamy Butterfinger Caramel Cheesecake Bars, featuring a buttery graham cracker crust, luscious cheesecake filling, a drizzle of sweet caramel sauce, and a crunchy topping of crushed Butterfinger bars. Perfect for a decadent dessert that combines smooth, sweet, and crunchy textures in every bite.
Ingredients
Scale
For the Crust
- 1 ½ cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Topping
- ½ cup caramel sauce (store-bought or homemade)
- 3 Butterfinger bars, crushed
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease or line a 9×9-inch baking pan with parchment paper to facilitate easy removal of the bars.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well incorporated and holds together when pressed.
- Press the Crust: Press the crumb mixture evenly into the bottom of the prepared baking pan to form a solid crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and set aside to cool completely to prevent the filling from melting.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to create a smooth and fully blended mixture.
- Mix in Flavorings: Stir in the vanilla extract and sour cream until the mixture is uniform and silky.
- Assemble the Bars: Pour the cheesecake filling evenly over the cooled graham cracker crust, smoothing the top with a spatula.
- Bake the Cheesecake: Bake the assembled cheesecake bars for 35-40 minutes, or until the edges are slightly golden and the center has a gentle jiggle, indicating it’s set but creamy inside.
- Cool and Refrigerate: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to let it fully set for optimal texture.
- Top with Caramel Sauce: Once chilled and set, drizzle the caramel sauce evenly over the surface of the cheesecake bars.
- Add Butterfinger Crunch: Sprinkle the crushed Butterfinger bars over the caramel for a sweet, crunchy finish.
- Serve: Cut into 16 squares and serve chilled. Enjoy the rich, creamy cheesecake combined with sweet caramel and crunchy Butterfinger pieces!
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- You can use store-bought caramel sauce or homemade caramel for topping.
- Press the crust firmly to prevent it from crumbling when slicing.
- Allowing the cheesecake to chill overnight enhances the flavor and texture.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
