Butterfinger Nutter Butter Cheesecake Bars
Ingredients:
Crust:
24 Nutter Butter cookies
4 tbsp unsalted butter, melted
Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup sour cream
1 cup chopped Butterfinger candy bars
Topping (Optional):
Extra chopped Butterfinger pieces
Drizzle of melted chocolate or peanut butter
Directions:
Prep Oven & Pan:
Preheat oven to 325°F (163°C).
Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
Make the Crust:
In a food processor, pulse Nutter Butter cookies until fine crumbs form.
Add melted butter and pulse until combined.
Press mixture firmly into the bottom of the prepared pan.
Bake for 8–10 minutes, then set aside to cool slightly.
Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and sour cream until fully incorporated.
Fold in chopped Butterfinger pieces gently.
Assemble & Bake:
Pour the cheesecake filling over the crust and spread evenly.
Optional: Sprinkle a few extra Butterfinger bits on top.
Bake for 30–35 minutes, or until the center is just set and slightly jiggly.
Cool & Chill:
Allow bars to cool completely at room temperature.
Transfer to refrigerator and chill for at least 3 hours or overnight.
Slice & Serve:
Lift cheesecake out using parchment paper overhang and cut into squares.
Optional: Drizzle with melted chocolate or peanut butter and garnish with more Butterfinger pieces.
⏲️ Prep Time: 20 minutes
⏲️ Cook Time: 35 minutes
⏲️ Chill Time: 3 hours
️ Yield: 16 bars