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Butterfinger Caramel Cheesecake Bars

Butterfinger Caramel Cheesecake Bars combine creamy cheesecake with crunchy Butterfinger candy bars and a sweet caramel drizzle, making for a delightful dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 3 hours 30 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 0.5 cups unsalted butter, melted
Filling Ingredients
  • 2 packages (8 ounces each) cream cheese, softened Make sure it's really softened for smooth mixing.
  • 0.75 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs Add eggs one at a time.
  • 1 cup caramel sauce, divided Use half in the filling and half for drizzling.
  • 5 fun-size Butterfinger candy bars, chopped Divide for topping and mixing.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line an 8x8-inch pan with parchment paper.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared pan. Bake for 10 minutes.
Mixing Filling
  1. In another bowl, beat the cream cheese until it’s fluffy. Add 3/4 cup sugar and mix well. Stir in vanilla extract.
  2. Add the eggs one at a time, mixing minimally after each addition.
  3. Fold in 1/2 cup of caramel sauce.
Baking
  1. Pour the cream cheese mixture over the baked crust. Sprinkle half of the chopped Butterfinger candy bars on top.
  2. Bake for 35-40 minutes until the center is slightly jiggly.
Cooling and Serving
  1. Let the bars cool completely at room temperature before refrigerating for at least 3 hours.
  2. Before serving, drizzle the remaining caramel sauce and top with the remaining Butterfinger pieces.
  3. Cut into squares and serve chilled.

Notes

Store leftover bars in an airtight container in the refrigerator for up to a week. For variations, substitute Butterfinger with Snickers or Reese’s Peanut Butter Cups.