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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.

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.

Find it online: https://recipe.newsvks.com/reeses-butterfinger-cheesecake-bars/