Oh my goodness, friends, you’re in for a treat today! These Butterfinger Caramel Cheesecake Bars are what dessert dreams are made of. Imagine a crunchy chocolate cookie crust topped with silky cheesecake that’s studded with bits of Butterfinger candy, then drizzled with gooey caramel sauce and sprinkled with more Butterfinger pieces. Trust me, these bars are absolutely swoon-worthy and will disappear faster than you can say “seconds, please!”
Table of Contents
Why You’ll Love This Recipe
- Perfect Balance of Textures: The crumbly chocolate crust, creamy cheesecake, and crunchy Butterfinger pieces create an irresistible combination that’ll make your taste buds dance!
- Make-Ahead Friendly: These bars actually taste better after chilling overnight, making them perfect for entertaining or when you need a show-stopping dessert without day-of stress.
- Crowd-Pleaser: I’ve never met anyone who could resist the combination of chocolate, cheesecake, and Butterfinger. This is one of those desserts that earns you the “please bring that again” request at every gathering.
- Easier Than Traditional Cheesecake: No water bath required! These bars give you all the cheesecake flavor without the fuss of a traditional round cheesecake.
Ingredients
All you need for these heavenly Butterfinger Caramel Cheesecake Bars is:
- Fudge-filled sandwich cookies: Creates a rich, chocolatey foundation that perfectly complements the cheesecake layer.
- Unsalted butter: Binds the crust together and adds a hint of richness.
- Cream cheese: The star of the show! Use full-fat blocks for the creamiest texture (trust me, this is not the time to cut calories).
- Heavy cream: Adds that luxurious, velvety texture that makes cheesecake so irresistible.
- Sugar: Sweetens the cheesecake just enough without overpowering the other flavors.
- Vanilla extract: Enhances all the other flavors and adds warmth to the cheesecake.
- Eggs: Provide structure and that classic cheesecake texture.
- Butterfinger candy bars: These little nuggets of peanut buttery, chocolatey crunch add amazing texture and flavor throughout the cheesecake.
- Caramel sauce: The finishing touch that takes these bars from delicious to absolutely divine!
The full ingredient list with measurements will be available in the recipe card below.
How to Make the Butterfinger Caramel Cheesecake Bars
Step 1: Prepare the Crust
Preheat your oven to 325°F and line a 9×13 baking pan with parchment paper (leave some overhang for easy removal later—you’ll thank me!). In a food processor, pulse those chocolate sandwich cookies until they’re fine crumbs. Mix in the melted butter until it resembles wet sand. Press this mixture firmly into the bottom of your prepared pan and pop it in the freezer while you make the filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the cream cheese until it’s super smooth and creamy—no lumps allowed here, my friends! Add the sugar and vanilla, beating until well combined. Mix in the room temperature heavy cream until just incorporated. Gently fold in those lightly beaten eggs (don’t overmix or you’ll get cracks), and then fold in the chopped Butterfinger pieces, saving some for the topping.
Step 3: Bake to Perfection
Pour your cheesecake mixture over the chilled crust, smoothing it out with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in there for about 30 minutes (this prevents cracks—I learned this trick the hard way!).
Step 4: Chill and Top
Once your cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, but overnight is even better. When you’re ready to serve, drizzle with that luscious caramel sauce and sprinkle generously with the remaining Butterfinger pieces. Slice into bars and prepare for the compliments to roll in!
Pro Tips for Making the Recipe
- Room Temperature Ingredients: This isn’t just chef talk—your cream cheese, eggs, and heavy cream MUST be at room temperature for a smooth cheesecake without lumps.
- Don’t Overmix After Adding Eggs: Mix just until combined to prevent too much air from getting into the batter, which can cause cracks.
- Chill Properly: These bars need proper chilling time to set up completely. Patience yields the perfect texture!
- Freezing the Butterfingers: Pop your Butterfinger bars in the freezer for 15 minutes before chopping—this makes them much easier to cut cleanly without crumbling into dust.
How to Serve
These Butterfinger Caramel Cheesecake Bars are versatile little treats! Here’s how to make them shine:
- Dress Them Up: For special occasions, serve on pretty dessert plates with a dollop of whipped cream and an extra drizzle of warm caramel sauce.
- Coffee Pairing: These bars are absolutely divine with a rich cup of coffee or espresso—the bitterness of the coffee perfectly balances the sweetness of the bars.
- Ice Cream Addition: For the ultimate indulgence, serve slightly chilled (not cold) with a small scoop of vanilla bean ice cream on the side.
Make Ahead and Storage
Storing Leftovers
Keep these cheesecake bars in an airtight container in the refrigerator for up to 5 days—if they last that long in your house (they never do in mine!).
Freezing
These bars freeze beautifully! Cut into individual portions, wrap each in plastic wrap, then foil, and freeze for up to 3 months. I like to make a double batch just to have some tucked away for dessert emergencies.
Reheating
No need to reheat—just thaw frozen bars in the refrigerator overnight or at room temperature for about 30 minutes before serving. If you like a slightly warmer cheesecake, let them sit at room temperature for about an hour.
FAQs
Can I use pre-crushed cookie crumbs instead of whole cookies?
Absolutely! You’ll need about 2½ cups of cookie crumbs if you’re using the pre-crushed kind. Just mix directly with the melted butter and proceed with the recipe. It’s a great time-saver, though I find pulsing whole cookies gives you the freshest flavor (plus, you can sneak a few while you work!).
My cheesecake cracked! What did I do wrong?
Don’t worry—it happens to the best of us! Cracks usually form from overmixing (especially after adding eggs), baking at too high a temperature, or cooling too quickly. The good news? Those cracks will be completely hidden under the caramel and Butterfinger topping. No one will ever know!
Can I substitute the Butterfinger with another candy?
You bet! This recipe works wonderfully with Heath bars, Snickers, or even Reese’s Peanut Butter Cups. Just remember that each candy will bring its own unique flavor profile to the bars. I’ve tried it with Snickers and it was heavenly, though the original Butterfinger version remains my family’s favorite.
How do I get clean, neat slices?
Here’s my secret for picture-perfect cheesecake bars: Dip a large, sharp knife in hot water, wipe it dry, then make your cut. Clean and reheat the knife between each slice. It takes a bit more time, but the results are gorgeous! If you’re serving at a party, this little extra effort makes them look like they came from a fancy bakery.
Butterfinger Caramel Cheesecake Bars
Equipment
- 9×13 Baking Pan
- Food processor
- Mixing bowls
- Electric mixer
- Spatula
Ingredients
For the Crust
- 2 1/2 cups fudge-filled sandwich cookie crumbs
- 6 tablespoons unsalted butter melted
For the Cheesecake Filling
- 16 oz cream cheese room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
- 2 large eggs lightly beaten
- 1 cup chopped Butterfinger candy bars divided
For Topping
- 1/2 cup caramel sauce for drizzling
Instructions
- Preheat oven to 325°F. Line a 9×13 baking pan with parchment paper, leaving an overhang for easy removal.
- Pulse the chocolate sandwich cookies in a food processor until fine crumbs form. Mix in the melted butter until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared pan. Place in the freezer while making the filling.
- In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, mixing until combined.
- Mix in the heavy cream until just incorporated. Fold in the lightly beaten eggs gently to avoid overmixing.
- Stir in half of the chopped Butterfinger pieces, reserving the rest for topping.
- Pour the cheesecake batter over the chilled crust and smooth the top.
- Bake for 35-40 minutes until the edges are set but the center has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and sprinkle with remaining Butterfinger pieces.
- Slice into bars and enjoy!