Butterfinger Caramel Cheesecake Bars
These decadent cheesecake bars combine creamy cheesecake with crunchy Butterfinger candy, topped with a luscious caramel drizzle.
Servings: 12 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- 8x8-inch Pan
Ingredients
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 0.5 cup Granulated sugar
- 8 oz Cream cheese, softened
- 0.5 cup Caramel sauce (plus extra for drizzling)
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream, whipped to stiff peaks
- 4 bars Butterfinger candy bars, crushed
- Whipped cream (optional, for garnish)
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined.
- Press into a greased 8x8-inch pan to form the crust. Chill in the refrigerator for 15 minutes.
- In another bowl, beat softened cream cheese until smooth. Mix in caramel sauce, powdered sugar, and vanilla extract until creamy.
- Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
- Spread the cheesecake filling evenly over the crust. Sprinkle with crushed Butterfinger and drizzle with caramel sauce.
- Refrigerate for at least 4 hours (or overnight) until set.
- Slice into bars and top with whipped cream before serving, if desired.
Notes
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months. Use softened cream cheese for a smoother filling. You can also substitute Butterfinger with other favorite candy bars, and chocolate cookie crumbs for a richer crust flavor.