Reese’s Butterfinger Cheesecake Bars
Indulge in the ultimate dessert with Reese’s Butterfinger Cheesecake Bars, combining creamy cheesecake, Reese’s peanut butter cups, and Butterfinger bars topped with a luscious chocolate ganache.
Ingredients
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
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the prepared baking dish.
- In a large mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Add eggs one at a time, beating well after each addition.
- Fold in chopped Reese’s peanut butter cups and Butterfinger bars. Spread mixture evenly over crust.
- Bake for 30-35 minutes or until edges are set and center is slightly jiggly.
- Remove from oven and cool completely on a wire rack.
- For the ganache, heat heavy cream in a saucepan until it begins to boil. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then stir until smooth.
- Pour ganache over cooled cheesecake bars, spreading evenly. Refrigerate for at least 2 hours until ganache is set.
- Cut into bars and serve chilled.
Notes
- These cheesecake bars are best served chilled. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 1 month.