Description
Reeses Butterfinger Cheesecake Bars blend rich chocolate, creamy cheesecake, and crunchy candy into an irresistible dessert sensation. Chocolate lovers will savor each indulgent bite of this ultimate sweet treat that combines classic American flavors in one killer bar.
Ingredients
Scale
Primary Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- ½ cup creamy peanut butter
- 2 large eggs
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Topping and Flavoring Ingredients:
- ½ cup chopped Reeses (peanut butter cups or Reeses pieces)
- ½ cup chopped Butterfinger candy bars
- ¼ cup chocolate chips, melted (optional, for drizzling)
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
Instructions
- Craft a sturdy foundation by lining a 9×9-inch baking pan with parchment paper, ensuring extended edges for effortless removal and smooth extraction of the cheesecake bars.
- Combine graham cracker crumbs with sugar and melted butter, creating a cohesive mixture that will form a solid, crisp base. Press the blend uniformly across the pan’s bottom, compacting it thoroughly to establish a dense crust. Briefly bake the crust until it achieves a light golden hue, then set aside to cool completely.
- Whip cream cheese until silky and smooth, gradually incorporating sugar to maintain a velvety texture. Introduce peanut butter, blending seamlessly to create a rich, creamy consistency. Gently fold in eggs and vanilla extract, mixing until the filling becomes uniformly incorporated without over-beating.
- Carefully pour the luscious cheesecake mixture over the cooled crust, using a spatula to distribute evenly and eliminate any potential air pockets. Ensure a level surface for optimal baking results.
- Transfer the pan to a preheated oven, allowing the cheesecake to bake until the center demonstrates a subtle wobble while the edges appear set. The filling should maintain a delicate, custard-like jiggle when gently shaken.
- Remove from the oven and permit the cheesecake to cool to room temperature, which helps prevent cracking and promotes a smooth texture. Once cooled, generously scatter chopped Reeses and Butterfinger pieces across the surface, pressing them gently to create a decorative and crunchy topping.
- Melt chocolate chips and drizzle elegantly over the studded cheesecake, creating artistic swirls that enhance both visual appeal and flavor complexity.
- Refrigerate the bars for a minimum of two hours, allowing them to firm up and develop a more intense flavor profile. When ready to serve, lift the entire dessert from the pan using parchment paper edges and slice into precise, uniform squares.
Notes
- Customize the crust by swapping graham crackers with crushed pretzels or chocolate cookies for a different texture and flavor profile.
- Ensure cream cheese is at room temperature before mixing to prevent lumps and create a smooth, creamy filling that blends seamlessly.
- Prevent cheesecake from cracking by avoiding overmixing and baking in a water bath, which helps maintain even, gentle heat distribution.
- Make the recipe gluten-free by using gluten-free graham crackers or almond flour as a crust base, and selecting certified gluten-free chocolate and candy pieces.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380
- Sugar: 24 g
- Sodium: 270 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg