Irresistible Reese’s Butterfinger Cheesecake Bars with Decadent Chocolate Layers
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped Reese’s Peanut Butter Cups
- 1 cup chopped Butterfinger candy bars
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Directions:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking pan.
- In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gently fold in the chopped Reese’s Peanut Butter Cups and Butterfinger candy bars.
- Pour the cheesecake mixture over the graham cracker crust and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake bars to cool completely in the pan, then refrigerate for at least 2 hours, or until firm.
- Once the bars are chilled, prepare the chocolate ganache by heating the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.
- Pour the chocolate ganache over the chilled cheesecake bars and spread it out evenly.
- Refrigerate for an additional 30 minutes, or until the chocolate is set.
- Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve.
- Prep Time: 20 minutes | Baking Time: 30-35 minutes | Total Time: 3 hours
- Kcal: 380 kcal | Servings: 16 bars
FAQs:
- What ingredients do I need to make Reese’s Butterfinger Cheesecake Bars?
- To make Reese’s Butterfinger Cheesecake Bars, you will need a crust (made from graham crackers, crushed cookies, or similar), cream cheese, sugar, eggs, vanilla extract, sour cream, Reese’s Peanut Butter Cups, Butterfinger candy bars, and optionally, chocolate chips and heavy cream for a ganache topping.
- How do I make the crust for the cheesecake bars?
- To make the crust, crush graham crackers or cookies into fine crumbs and mix them with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of a lined or greased baking dish to form an even layer. Bake the crust in a preheated oven at 350°F (175°C) for about 10 minutes until set, then let it cool while you prepare the filling.
- How do I prepare the cheesecake filling?
- To prepare the cheesecake filling, beat softened cream cheese with sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated. Fold in chopped Reese’s Peanut Butter Cups and Butterfinger pieces. Pour the mixture over the cooled crust and spread it evenly.
- Can I add a chocolate ganache topping to the cheesecake bars?
- Yes, you can add a chocolate ganache topping. To make the ganache, heat heavy cream until just simmering and pour it over chocolate chips in a bowl. Let it sit for a few minutes, then stir until smooth and glossy. Allow the cheesecake bars to cool completely, then pour the ganache over the top, spreading it evenly. Let the ganache set before cutting the bars.
- How should I store Reese’s Butterfinger Cheesecake Bars, and how long do they last?
- Store Reese’s Butterfinger Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the bars. To freeze, cut them into individual pieces, wrap each piece tightly in plastic wrap, and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.