Description
These Reese’s Butterfinger Cheesecake Bars combine two iconic candy bars—Reese’s Peanut Butter Cups and Butterfingers—into a rich, creamy cheesecake. With a buttery graham cracker crust, a velvety cream cheese filling, and chunks of candy bars scattered throughout, these bars are an irresistible dessert that will satisfy any sweet tooth.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages 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
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and spray with non-stick cooking spray.
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of the prepared baking dish to form a crust.
- In a separate large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs and vanilla extract, and mix until well combined.
- Pour the cream cheese mixture over the graham cracker crust. Sprinkle the chopped Reese’s Peanut Butter Cups and Butterfinger candy bars evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheesecake filling is set and slightly golden around the edges.
- Allow the bars to cool completely before cutting into squares or rectangles for serving.
Notes
- If you’d like a smoother texture, you can process the candy bars in a food processor before adding them to the cheesecake mixture.
- These bars can be refrigerated for up to 3 days in an airtight container.
- For extra indulgence, top the bars with a drizzle of chocolate or peanut butter sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes