These Reese’s Butterfinger Cheesecake Bars are the perfect combination of creamy cheesecake, crunchy candy bars, and rich chocolate ganache. They are easy to make and absolutely irresistible. Let’s get started!
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
Directions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, ensuring there is some overhang for easy removal later.
Step 2: Make the Crust
- Combine crust ingredients: In a bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press into pan: Press the mixture into the bottom of the prepared pan using the bottom of a measuring cup or a flat-bottomed glass to ensure an even, compact layer. Bake for 8-10 minutes, then let it cool while you prepare the filling.
Step 3: Make the Filling
- Beat cream cheese mixture: In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add eggs: Add eggs one at a time, mixing well after each addition to ensure a smooth consistency.
- Fold in candy: Gently fold in the chopped Reese’s peanut butter cups and Butterfinger bars to distribute them evenly throughout the filling.
- Pour over crust: Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula.
Step 4: Bake
- Bake: Bake for 30-35 minutes or until the center is set and no longer jiggly. The edges should be slightly puffed and golden. Let it cool completely on a wire rack.
Step 5: Make the Ganache
- Heat cream: In a saucepan, heat heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Add chocolate chips: Remove from heat and add chocolate chips. Let it sit for 2 minutes to soften, then stir until smooth and glossy.
Step 6: Finish the Bars
- Pour ganache: Pour the ganache over the cooled cheesecake bars, spreading it evenly to cover the entire surface. Gently tap the pan on the counter to remove any air bubbles.
- Refrigerate: Refrigerate for at least 2 hours, or until the ganache is set and the bars are firm.
Step 7: Serve
- Slice and serve: Use the parchment overhang to lift the bars from the pan. Cut into squares using a sharp knife, wiping the knife between cuts for clean edges. Garnish with additional chopped Reese’s and Butterfinger pieces, if desired. Serve and enjoy these mouthwatering Reese’s Butterfinger Cheesecake Bars! 🤤
Tips for the Best Cheesecake Bars
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before you start for the best results. This helps in achieving a smooth, lump-free batter.
- Proper Mixing: Beat the cream cheese mixture until smooth to avoid lumps and ensure a creamy texture.
- Chill Thoroughly: Let the bars refrigerate long enough for the ganache to set properly. Overnight chilling is ideal for best results.
- Use Parchment Paper: Line the baking pan with parchment paper for easy removal of the bars. This also makes cleanup a breeze.
- Ganache Tips: For a shiny ganache, make sure to heat the cream just until it simmers and let the chocolate sit before stirring.
Reese’s Butterfinger Cheesecake Bars FAQ
Can I use different types of chocolate?
- Yes, you can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on your preference.
How do I store these cheesecake bars?
- Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and place in a freezer bag for up to 3 months.
Can I make these cheesecake bars in advance?
- Absolutely! These bars can be made a day ahead and stored in the refrigerator. This actually helps the flavors to meld together beautifully.
What if I don’t have a food processor to crush the graham crackers?
- No problem! Place the graham crackers in a Ziplock bag and crush them with a rolling pin until fine.