Butterfinger Cheesecake Bars
Butterfinger Cheesecake Bars are exactly what they sound like: creamy cheesecake tucked over a buttery crumb crust, scattered with crunchy Butterfinger bits that keep things interesting. There’s no wild twist here, no over-the-top promise. Just a solid, crowd-friendly dessert that feels right at home on a potluck table or a Friday-night couch. If you like a little peanut-buttery crunch in your cheesecake, these bars are a good time.
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine salt
Cheesecake filling:
- 16 ounces cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine salt
- 1 to 1 1/4 cups chopped Butterfinger candy bars (about 6 to 7 ounces), divided
Optional finishing touches:
- 2 ounces semisweet chocolate, melted, for drizzling
- Flaky sea salt, a pinch, for contrast
Instructions
- Make the crust. Stir the graham cracker crumbs, sugar, and salt in a bowl. Pour in the melted butter and mix until the crumbs look like damp sand. If you squeeze a handful, it should clump. If it falls apart, add another teaspoon of melted butter.
- Press and bake the crust. Tip the crumbs into your prepared pan and press firmly into an even layer. I use the flat bottom of a measuring cup to get the edges neat. Bake for 10 minutes, then set aside to cool slightly while you make the filling.
- Beat the cream cheese. In a mixing bowl, beat the cream cheese with an electric mixer on medium speed until perfectly smooth, about 1 to 2 minutes. Scrape the bowl. Don’t rush this part; smooth cream cheese equals smooth bars.
- Add sugar, then eggs. Beat in the granulated sugar until combined. Add the eggs one at a time, mixing on low just until each is incorporated. Scrape the bowl again.
- Finish the filling. Mix in the sour cream, vanilla, and salt on low until silky. Fold in 3/4 cup of the chopped Butterfingers. Keep the rest for the top.
- Assemble. Pour the filling over the warm crust and smooth the top. Sprinkle the remaining Butterfinger pieces evenly. Some will sink a little. That’s fine.
- Bake. Bake at 325°F for 30 to 36 minutes, until the edges look set and the center wobbles slightly when you nudge the pan. You’re looking for a gentle jiggle, not sloshy.
- Cool gradually. Turn off the oven, crack the door, and let the bars sit inside for 10 minutes. Then remove to a rack to cool to room temperature, about 1 hour. This small pause helps prevent cracks.
- Chill. Cover and refrigerate for at least 3 hours, preferably overnight. The texture settles and the flavors mellow. It’s worth the wait.
- Finish and slice. If you like, drizzle with melted chocolate and add a tiny pinch of flaky salt. Lift the slab out using the parchment and cut into 12 bars with a sharp knife wiped clean between cuts. Small squares are rich and satisfying.