Butterfinger Caramel Cheesecake Bars
Butterfinger Caramel Cheesecake Bars have a buttery graham cracker crust, creamy caramel cheesecake filling, and crunchy Butterfinger topping. Easy to make with no water bath required, they offer the perfect sweet-salty balance.
Ingredients
- 1½ cups graham cracker crumbs
- 6 tbsp unsalted butter
- ½ cup granulated sugar
- 8 oz cream cheese
- ½ cup caramel sauce
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 4 Butterfinger candy bars
- Whipped cream
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until the texture resembles wet sand. Press the mixture firmly into the pan and bake for 8 minutes. Let it cool.
- Beat softened cream cheese, caramel sauce, powdered sugar, and vanilla extract in a bowl until smooth. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spread the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula
- Crush the Butterfinger bars and sprinkle them over the cheesecake layer, pressing them down slightly so they stick.
- Refrigerate for at least 4 hours, or overnight for the best texture. Before serving, drizzle with extra caramel sauce and top with whipped cream if desired.