Reese’s Butterfinger Cheesecake Bars
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
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.
Directions:
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and allow to cool.
In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating until just incorporated.
Fold in the chopped Reese’s peanut butter cups and Butterfinger pieces gently. Pour the filling over the cooled crust and spread evenly.
Bake at 350°F (175°C) for 40 minutes or until the center is set. Let cool to room temperature.
For the ganache, heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let it sit for 5 minutes before stirring until smooth.
Pour the ganache over the cooled cheesecake and spread evenly. Refrigerate for at least 4 hours, or until fully set. Slice into bars and serve.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 5 hours 10 minutes
Kcal: 425 kcal | Servings: 12 bars
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