Irresistible Creamy Cheesecake Bars Swirled with Caramel and Loaded with Butterfinger Crunch
Recipe
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Layer:
16 oz cream cheese, softened
2/3 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup sour cream
For the Topping:
1/2 cup caramel sauce (plus extra for drizzling)
1 cup crushed Butterfinger candy bars
Pinch of sea salt (optional)
Directions:
Preheat oven to 325°F (160°C). Line a 9x9-inch pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan to form the crust. Bake for 8 minutes. Set aside.
In a large bowl, beat cream cheese until smooth. Add sugar and beat again until creamy. Mix in eggs one at a time, then stir in vanilla and sour cream.
Pour the cheesecake batter over the cooled crust and smooth the top. Drizzle the caramel sauce over the batter and use a knife to gently swirl it in.
Sprinkle crushed Butterfinger pieces evenly over the top.
Bake for 30–35 minutes, or until the center is just set. Cool completely, then refrigerate for at least 4 hours or overnight.
Once chilled, drizzle with additional caramel sauce and a light sprinkle of sea salt before slicing into bars.
