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Butterfinger Cheesecake Bars

A delightful combination of creamy cheesecake and crunchy Butterfinger candy that creates a memorable dessert experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours 20 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup crushed graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons sugar
Cheesecake Filling
  • 16 oz cream cheese, softened
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Topping
  • 1 cup crushed Butterfinger candy bars (about 2-3 bars)

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine crushed graham cracker crumbs, melted butter, and sugar. Mix until fully combined.
  3. Press the mixture firmly into the bottom of a greased 8×8 inch baking dish. Bake it for about 10 minutes. Let it cool.
Make the Filling
  1. In a large bowl, beat the softened cream cheese with sugar until smooth.
  2. Add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully blended.
Assemble the Bars
  1. Pour the cheesecake filling over the cooled crust and spread it evenly.
  2. Bake for about 25-30 minutes, or until the edges are set, and the center is slightly jiggly.
Add the Topping
  1. Remove the cheesecake from the oven and let it cool for at least 30 minutes. Then, sprinkle the crushed Butterfinger candy evenly on top.
  2. Chill in the refrigerator for at least 4 hours or until fully set.
Slice and Serve
  1. Once chilled, lift the bars out of the baking dish using the edges of the parchment paper. Cut into squares and serve!

Notes

Store Butterfinger Cheesecake Bars in the refrigerator for up to one week or freeze for up to 2 months. Allow to thaw in the refrigerator overnight before serving.