Reese’s Butterfinger Cheesecake Bars – Decadent Dessert

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Hello, dear readers! Today, I’m excited to share with you a mouthwatering treat that combines the best of both worlds: Reese’s Butterfinger Cheesecake Bars. Whether you’re a fan of chocolate, peanut butter, or just a good old cheesecake, this recipe is sure to become a favorite in your household.

Introduction

Reese’s Butterfinger Cheesecake Bars are a delightful fusion of creamy cheesecake, rich chocolate ganache, and the irresistible crunch of Reese’s peanut butter cups and Butterfinger bars. Originating from a blend of classic American candies, this dessert brings a nostalgic yet innovative twist to the traditional cheesecake. I remember the first time I made these bars; they were an instant hit at a family gathering, with everyone raving about the perfect balance of flavors and textures.

Ingredients

To prepare this comforting Reese’s Butterfinger Cheesecake Bars, you’ll need:

  • For the crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup sugar
    • 1/3 cup melted butter
  • For the filling:
    • 2 cups cream cheese, softened
    • 1/2 cup sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1/2 cup chopped Reese’s peanut butter cups
    • 1/2 cup chopped Butterfinger bars
  • For the ganache:
    • 1 cup heavy cream
    • 1 1/2 cups semi-sweet chocolate chips

Optional substitutions:

  • Gluten-free: Use gluten-free graham cracker crumbs for the crust.
  • Dairy-free: Substitute cream cheese with a dairy-free alternative and use dairy-free chocolate chips.

How to Make Reese’s Butterfinger Cheesecake Bars

Follow these steps to create your own delicious Reese’s Butterfinger Cheesecake Bars:

  1. Prepare the crust:
    • Mix graham cracker crumbs, sugar, and melted butter until well combined.
    • Press the mixture into the bottom of a lined 8×8 inch baking pan.
    • Bake at 350°F (175°C) for 10 minutes. Remove from oven and let cool.
  2. Make the filling:
    • Beat cream cheese, sugar, and vanilla extract until smooth.
    • Add eggs one at a time, beating until just blended.
    • Fold in chopped Reese’s and Butterfinger pieces.
    • Pour the filling over the prepared crust.
  3. Bake:
    • Bake at 350°F (175°C) for 40 minutes or until set. Remove from oven and cool to room temperature.
  4. Prepare the ganache:
    • Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips.
    • Let sit for 5 minutes, then stir until smooth.
  5. Finish the bars:
    • Pour the ganache over the cooled cheesecake.
    • Refrigerate for at least 4 hours, or until set.
    • Cut into bars and serve.

Helpful Tips

  • Ensure the cream cheese is softened for a smoother filling.
  • For a firmer crust, press the mixture firmly into the pan.
  • Allow the ganache to cool slightly before pouring over the cheesecake to prevent melting.

Cooking Tips

  • Flavor enhancements: Add a pinch of sea salt to the ganache for a sweet-salty contrast.
  • Texture improvements: For extra crunch, sprinkle additional chopped Butterfinger pieces on top of the ganache before it sets.
  • Equipment: A food processor can be helpful for crushing the graham crackers and mixing the crust ingredients evenly.

Serving Suggestions

  • Complementary side dishes: Fresh berries or a scoop of vanilla ice cream pairs wonderfully with these rich bars.
  • Beverages: Serve with a hot cup of coffee or a glass of cold milk for a perfect treat.
  • Presentation ideas: Arrange the bars on a platter and drizzle with additional melted chocolate for an elegant touch.

Nutritional Information

Nutritional Information (per serving)

  • Calories: 450
  • Carbohydrates: 45g
  • Protein: 6g
  • Fat: 30g
  • Saturated Fat: 18g
  • Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 8g
  • Trans Fat: 0.5g
  • Cholesterol: 90mg
  • Sodium: 200mg
  • Potassium: 150mg
  • Fiber: 2g
  • Sugar: 35g
  • Vitamin A: 600IU
  • Vitamin C: 1mg
  • Calcium: 100mg
  • Iron: 2mg

These bars are indulgent, but they also provide a good amount of calcium and iron from the cream cheese and chocolate.

Storage and Leftovers

  • Refrigerate: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
  • Reheat: For best results, enjoy the bars chilled directly from the refrigerator.

Frequently Asked Questions (FAQs)

  1. Can I use a different type of chocolate?
    • Yes, you can use milk chocolate or dark chocolate chips for the ganache, depending on your preference.
  2. What if I don’t have Reese’s or Butterfinger bars?
    • You can substitute with other chocolate bars or candies like Snickers or Twix for a different flavor profile.
  3. How can I make these bars ahead of time?
    • Prepare the bars up to the ganache step, refrigerate overnight, and add the ganache before serving for the freshest taste.

Related Recipes

Conclusion

I hope you enjoy making and devouring these Reese’s Butterfinger Cheesecake Bars as much as I do. Don’t forget to leave a comment below with your feedback and any variations you try. Happy baking! ​

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Reese's Butterfinger Cheesecake Bars - Decadent Dessert

Reese’s Butterfinger Cheesecake Bars – Decadent Dessert


Description

Hello, dear readers! Today, I’m excited to share with you a mouthwatering treat that combines the best of both worlds: Reese’s Butterfinger Cheesecake Bars. Whether you’re a fan of chocolate, peanut butter, or just a good old cheesecake, this recipe is sure to become a favorite in your household


Ingredients

Scale
  • For the crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup sugar
    • 1/3 cup melted butter
  • For the filling:
    • 2 cups cream cheese, softened
    • 1/2 cup sugar
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1/2 cup chopped Reese’s peanut butter cups
    • 1/2 cup chopped Butterfinger bars
  • For the ganache:
    • 1 cup heavy cream
    • 1 1/2 cups semi-sweet chocolate chips

Optional substitutions:

  • Gluten-free: Use gluten-free graham cracker crumbs for the crust.
  • Dairy-free: Substitute cream cheese with a dairy-free alternative and use dairy-free chocolate chips.

Instructions

  • Prepare the crust:
    • Mix graham cracker crumbs, sugar, and melted butter until well combined.
    • Press the mixture into the bottom of a lined 8×8 inch baking pan.
    • Bake at 350°F (175°C) for 10 minutes. Remove from oven and let cool.
  • Make the filling:
    • Beat cream cheese, sugar, and vanilla extract until smooth.
    • Add eggs one at a time, beating until just blended.
    • Fold in chopped Reese’s and Butterfinger pieces.
    • Pour the filling over the prepared crust.
  • Bake:
    • Bake at 350°F (175°C) for 40 minutes or until set. Remove from oven and cool to room temperature.
  • Prepare the ganache:
    • Heat the heavy cream until it just begins to simmer, then pour over the chocolate chips.
    • Let sit for 5 minutes, then stir until smooth.
  • Finish the bars:
    • Pour the ganache over the cooled cheesecake.
    • Refrigerate for at least 4 hours, or until set.
    • Cut into bars and serve.

Notes

  • Ensure the cream cheese is softened for a smoother filling.
  • For a firmer crust, press the mixture firmly into the pan.
  • Allow the ganache to cool slightly before pouring over the cheesecake to prevent melting.

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