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Butterfinger Caramel Crunch

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A rich and indulgent cheesecake layered with crushed Butterfinger candy, creamy filling, and gooey caramel sauce—all atop a buttery graham cracker crust. This dessert offers the perfect mix of sweet, salty, creamy, and crunchy in every bite.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted
  • 24 oz cream cheese (3 blocks), softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or heavy cream
  • 1 cup chopped Butterfinger candy bars (plus more for topping)
  • 1/2 cup caramel sauce (plus more for drizzling)

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Combine graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes, then cool slightly.
  3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream or heavy cream until fully combined.
  5. Fold in 1 cup of chopped Butterfinger candy bars.
  6. Pour filling over the crust and smooth the top.
  7. Bake for 55–65 minutes, or until the center is just set. Cool to room temperature, then chill for at least 4 hours.
  8. Before serving, drizzle with caramel sauce and top with extra Butterfinger pieces.

Notes

  • Use toffee bits or chocolate chunks instead of Butterfinger for a peanut-free version.
  • Sprinkle sea salt over the caramel for a salted caramel twist.
  • Add a layer of chocolate ganache on top before the candy topping for extra richness.
  • Chill thoroughly and use a hot knife for clean slices.
  • Better when made a day in advance; flavors develop as it chills.

Nutrition

Find it online: https://tastyera.com/butterfinger-caramel-crunch/