Butterfinger Caramel Cheesecake Bars
Indulgent Butterfinger Caramel Cheesecake Bars with a creamy filling and a crunchy topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups Graham cracker crumbs The base that brings a satisfying crunch.
- 6 tablespoons Unsalted butter, melted Adds richness and helps bind the crust.
- 0.5 cup Granulated sugar A touch of sweetness enhances the crust.
For the cheesecake filling
- 8 oz Cream cheese, softened Creamy and dreamy, this is the heart of the cheesecake.
- 0.5 cup Caramel sauce (plus extra for drizzling) Provides that gooey, sweet layer.
- 0.5 cup Powdered sugar For a touch of seamless sweetness in the filling.
- 1 teaspoon Vanilla extract The aromatic essence that ties all flavors together.
- 1 cup Heavy whipping cream, whipped to stiff peaks Adds airiness and lightens the cheesecake mixture.
- 4 bars Butterfinger candy bars, crushed The star ingredient that brings crunch and nostalgia.
- 1 cup Whipped cream (optional, for garnish) For that extra touch of indulgence.
Instructions
Preparation
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until fully mixed.
- Press this mixture into a greased 8x8-inch pan to create a crust. Chill for 15 minutes.
- In another bowl, beat the softened cream cheese until smooth. Mix in caramel sauce, powdered sugar, and vanilla extract.
- Gently fold in the whipped cream until well combined.
- Spread the cheesecake filling evenly over the crust and sprinkle with crushed Butterfinger.
- Drizzle with extra caramel sauce.
Chilling
- Refrigerate for at least 4 hours or overnight until set.
Serving
- Once ready, slice into bars and top with whipped cream if desired. Serve.
Notes
To keep leftovers fresh, store them in an airtight container in the fridge for up to 5 days. You can also freeze them for later treats.