Description
Decadent cheesecake bars featuring a graham cracker crust, creamy peanut butter cheesecake, a crunchy Butterfinger layer, and a Reese’s Peanut Butter Cup chocolate topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup peanut butter, creamy
- 6 fun-size Butterfinger bars, chopped
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 cup Reese’s Peanut Butter Cups, chopped
- Optional: Coarse sea salt, for sprinkling
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well. Press the mixture firmly into the bottom of a 9×13 inch baking pan. Bake for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Add the sour cream and vanilla extract and beat until just combined. Add the peanut butter and beat until fully incorporated and the mixture is smooth. Add the eggs one at a time, beating well after each addition.
- Assemble and Bake the Cheesecake Bars: Pour half of the cheesecake filling over the cooled graham cracker crust. Spread it evenly. Sprinkle the chopped Butterfinger bars evenly over the cheesecake filling. Pour the remaining cheesecake filling over the Butterfinger layer, spreading it evenly to cover the candy. Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for about an hour. Remove the cheesecake bars from the oven and let them cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
- Prepare the Reese’s Peanut Butter Cup Topping: Once the cheesecake bars are completely chilled, prepare the topping. In a microwave-safe bowl, combine the semi-sweet chocolate chips and butter. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. Pour the melted chocolate over the chilled cheesecake bars, spreading it evenly with a spatula. Immediately sprinkle the chopped Reese’s Peanut Butter Cups over the melted chocolate. If desired, sprinkle a little coarse sea salt over the top. Return the cheesecake bars to the refrigerator for about 30 minutes to allow the chocolate topping to set.
- Cutting and Serving: Use a sharp knife to cut the cheesecake bars into squares. Serve the Reese’s Butterfinger Cheesecake Bars chilled and enjoy! Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Crust Variations: Substitute graham cracker crumbs with Oreo crumbs.
- Peanut Butter Swirl: Swirl some melted peanut butter into the cheesecake filling before baking.
- Candy Bar Swaps: Experiment with other candy bars.
- Chocolate Drizzle: Drizzle some melted white chocolate over the top.
- Make Ahead: Prepare up to 2 days in advance.
- Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight.
- Cracked Cheesecake: Avoid overmixing the batter and cool slowly in the oven with the door ajar.
- Soggy Crust: Bake the crust until lightly golden brown and let it cool completely.
- Uneven Baking: Ensure your oven is properly calibrated.
- Prep Time: 30 minutes
- Cook Time: 45 minutes