Go Back
Understanding the origins of cheesecake adds a layer of appreciation to this beloved dessert. Cheesecake has a rich history that dates back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 B.C. Made from a simple mixture of cheese, flour, and honey, this early version of cheesecake laid the groundwork for what would evolve over centuries.

Reese’s Butterfinger Cheesecake Bars

Satisfy your sweet tooth with Reese’s Butterfinger Cheesecake Bars, a delightful blend of creamy cheesecake and crunchy candy! Perfect for any occasion, these bars are easy to make and will impress your guests. Discover step-by-step instructions, a brief history of cheesecake, and tips for perfecting your dessert. Indulge in this rich treat topped with whipped cream and chocolate sauce! #Dessert #Cheesecake #Baking #SweetTreats #Recipes #Reeses #Butterfinger #HomemadeDesserts
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

¼ cup sugar

For the cheesecake filling:

16 oz (2 packs) cream cheese, softened

½ cup sugar

2 large eggs

1 tsp vanilla extract

½ cup creamy peanut butter

1 cup chopped Butterfinger candy bars

1 cup chopped Reese’s Peanut Butter Cups

For the topping:

½ cup whipped cream

¼ cup chocolate sauce

¼ cup caramel sauce

½ cup chopped Butterfinger and Reese’s for garnish

--

Instructions
 

Prepare the crust: In a medium bowl, combine the crushed graham crackers, melted butter, and sugar. Mix well until fully combined. Press the mixture evenly into the bottom of a greased 9x13 inch baking dish. Bake at 350°F (175°C) for 10 minutes or until golden. Remove from oven and cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

      Add eggs and peanut butter: Add the eggs one at a time, mixing until just combined. Then, add the vanilla extract and creamy peanut butter, mixing until smooth and fully incorporated.

        Fold in candy: Gently fold in the chopped Butterfinger and Reese’s Peanut Butter Cups until evenly distributed throughout the cheesecake mixture.

          Assemble the bars: Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake in the preheated oven at 325°F (163°C) for 30-35 minutes, or until the edges are set and the center has a slight jiggle.

            Cool and chill: Remove from the oven and allow the bars to cool at room temperature for about 1 hour. Once cooled, refrigerate for at least 4 hours or overnight for best results.

              Serve with toppings: Before serving, cut into bars and top each one with a dollop of whipped cream, a drizzle of chocolate sauce, a drizzle of caramel sauce, and a sprinkle of the leftover chopped Butterfinger and Reese’s.

                ---

                  Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12 bars