Ingredients

1½ cups (150g) graham cracker crumbs

¼ cup (50g) granulated sugar

6 tablespoons (85g) butter, melted

16 oz (454g) full-fat cream cheese, softened

½ cup (100g) granulated sugar

2 large eggs

½ cup (120g) full-fat plain Greek yogurt or full-fat sour cream

1 teaspoon (5ml) vanilla extract

2 tablespoons (16g) all-purpose flour

1 cup (150g) chopped Butterfinger candy bars, divided

½ cup (160g) caramel sauce, plus more for drizzling

½ cup (85g) semi-sweet chocolate chips, melted (optional)

Instructions

Step 1: Preheat the oven to 325°F (163°C). Line a 9×9-inch (23×23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.

Step 2: In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar. Stir in the melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool slightly.

Step 3: In a large bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add eggs one at a time, mixing on low speed just until combined after each. Stir in the Greek yogurt, vanilla extract, and flour until smooth. Fold in 1 cup chopped Butterfinger pieces.

Step 4: Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, until edges are set and center is slightly jiggly. Remove from oven and cool completely at room temperature.

Step 5: Spread the caramel sauce evenly over the cooled cheesecake. Sprinkle the remaining Butterfinger pieces on top and gently press them in. If desired, drizzle melted semi-sweet chocolate over the bars.

Step 6: Refrigerate for at least 4 hours or overnight until fully set. Use the parchment paper overhang to lift the bars out of the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Tips & Variations

For extra crunch, toast the graham cracker crust before adding the cheesecake batter.

Substitute sour cream for Greek yogurt if preferred; both add creaminess.

Try adding a sprinkle of sea salt on top of the caramel for a sweet-salty balance.

Use peanut butter chips instead of chocolate drizzle for a different flavor profile.

Storage

Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat slightly if desired, but they are best enjoyed chilled.

FAQs

Can I use low-fat cream cheese or yogurt?

For the best texture and flavor, full-fat cream cheese and yogurt are recommended. Low-fat versions can result in a less creamy and slightly grainy texture.

Do I have to use Butterfinger candy bars?

Butterfinger bars give a unique crunchy, peanut buttery flavor, but you can substitute with other crunchy peanut butter candies or chopped peanut brittle if preferred.