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.