Reese’s Butterfinger Cheesecake Bars

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If you’re a fan of indulgent desserts loaded with peanut butter, chocolate, and a touch of crunch, Reese’s Butterfinger Cheesecake Bars are a dream come true. This decadent treat combines creamy cheesecake, the rich flavors of Reese’s peanut butter cups, and the irresistible crunch of Butterfinger candy bars in every bite. Perfect for parties, potlucks, or an indulgent weekend dessert, these bars are as delicious as they are easy to make.

Ingredients

  • Crust:
    • 1 ½ cups graham cracker crumbs
    • 6 tablespoons unsalted butter, melted
    • 2 tablespoons granulated sugar
  • Cheesecake Layer:
    • 16 oz cream cheese, softened
    • ½ cup granulated sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¼ cup sour cream
  • Topping:
    • 1 cup chopped Reese’s peanut butter cups
    • ¾ cup crushed Butterfinger candy bars
    • ½ cup semi-sweet chocolate chips, melted (for drizzling)

Instructions

this recipe

1. Prepare the Crust

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 8-10 minutes, then let it cool slightly.

2. Make the Cheesecake Layer

  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Mix in the vanilla extract and sour cream until fully incorporated.
  4. Pour the cheesecake batter over the cooled crust and spread it evenly.

3. Add the Toppings

  1. Sprinkle the chopped Reese’s and crushed Butterfinger pieces evenly over the cheesecake batter.
  2. Gently press the toppings into the batter to ensure they stick during baking.

4. Bake and Cool

  1. Bake the cheesecake bars for 25-30 minutes, or until the edges are set and the center has a slight jiggle.
  2. Remove from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to fully set.

5. Add the Final Touch

  1. Drizzle the melted chocolate over the top of the chilled bars for an extra touch of decadence.
  2. Cut into squares or bars before serving.

Serving and Storage Tips

  • Serving: Serve these cheesecake bars chilled for the best texture and flavor. Pair them with a glass of milk or a cup of coffee for the ultimate dessert experience.
  • Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars (cut into pieces) for up to 2 months. Allow them to thaw in the fridge before serving.

FAQs

1. Can I use a different candy instead of Reese’s or Butterfinger?

Yes, feel free to substitute other candies like Snickers, Twix, or Kit Kat for a unique twist on this recipe.

2. Do I have to use sour cream in the cheesecake layer?

Sour cream adds a creamy texture and slight tang to the cheesecake. If you don’t have it, you can substitute it with plain Greek yogurt.

3. Can I make this recipe ahead of time?

Absolutely! These bars need to chill for a few hours, so they’re perfect for preparing a day ahead of your event.

4. How do I cut the bars cleanly?

For clean cuts, use a sharp knife warmed under hot water and wiped dry before slicing. Repeat this process between cuts for neat, professional-looking bars.

Enjoy your Reese’s Butterfinger Cheesecake Bars and delight your guests with this rich, irresistible treat!

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Reese’s Butterfinger Cheesecake Bars

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Reese’s Butterfinger Cheesecake Bars are a delightful combination of creamy cheesecake, Oreo crust, and chunks of Reese’s Peanut Butter Cups and Butterfinger candies, all topped with a rich chocolate ganache and peanut butter frosting. This recipe is inspired by The Cheesecake Factory’s Adam’s Peanut Butter Cup Fudge Ripple Cheesecake.

  • Author: ksuur

Ingredients

Scale

For the crust:

  • 22 Oreo cookies (about 2½ cups crushed)
  • 6 tablespoons salted butter, melted

For the cheesecake:

  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • 2 large eggs
  • ½ cup sour cream

For the center:

  • 8 fun-size Butterfinger bars, chopped
  • 8 Reese’s Peanut Butter Cups, chopped
  • ½ cup caramel ice cream topping

For the chocolate ganache:

  • 1 cup dark or semi-sweet chocolate chips
  • ½ cup heavy whipping cream

For the peanut butter frosting:

  • ¼ cup salted butter, room temperature
  • ½ cup creamy peanut butter
  • 1½ tablespoons milk
  • 1 cup powdered sugar

Instructions

  1. Prepare the crust:
    • Preheat the oven to 350°F (175°C).
    • Line an 8×8-inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal.
    • In a small bowl, combine the crushed Oreos and melted butter.
    • Press the mixture evenly into the bottom of the prepared pan.
    • Bake for 8 minutes, then remove from the oven and let cool on a wire rack.
  2. Prepare the cheesecake filling:
    • In a large bowl, beat the softened cream cheese until smooth.
    • Add the granulated sugar and vanilla extract; mix until combined.
    • Add the eggs one at a time, mixing just until combined after each addition.
    • Fold in the sour cream until the mixture is smooth.
  3. Assemble the bars:
    • Spread half of the cheesecake mixture over the cooled Oreo crust.
    • Evenly sprinkle the chopped Butterfinger bars and Reese’s Peanut Butter Cups over the cheesecake layer.
    • Drizzle the caramel topping over the candies.
    • Gently spread the remaining cheesecake mixture over the top.
  4. Bake:
    • Bake at 350°F (175°C) for 35-40 minutes, or until the cheesecake is set and the edges are lightly browned.
    • Remove from the oven and allow to cool completely in the pan.
  5. Prepare the chocolate ganache:
    • Heat the heavy cream in the microwave for about 30 seconds, ensuring it does not boil.
    • Place the chocolate chips in a medium bowl and pour the heated cream over them.
    • Cover the bowl and let sit for 3-4 minutes.
    • Stir until the mixture is smooth and glossy.
  6. Add ganache and chill:
    • Pour the ganache over the cooled cheesecake, spreading it evenly.
    • Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set.
  7. Prepare the peanut butter frosting:
    • In a small bowl, beat together the room temperature butter and creamy peanut butter until smooth.
    • Add the milk and powdered sugar; beat until creamy and well combined.
  8. Finish and serve:
    • Once the cheesecake has set, use the parchment paper overhang to lift it out of the pan.
    • Place on a cutting board and cut into 16 squares.
    • Use a piping bag fitted with a star tip to pipe a swirl of peanut butter frosting onto each bar.
    • Store any leftovers in an airtight container in the refrigerator.

Notes

  • Ensure the cream cheese is fully softened to achieve a smooth cheesecake filling.
  • Chilling the bars overnight allows the flavors to meld and the texture to improve.
  • For clean cuts, wipe the knife with a warm, damp cloth between slices.

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