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Before diving into the specifics of our Reese's Butterfinger Cheesecake Bars, it’s crucial to understand what cheesecake bars are and how they differ from traditional cheesecakes. Cheesecake bars are typically baked in a rectangular or square baking pan, allowing them to be cut into neat squares after cooling. This format makes them easy to serve and share, which is part of their appeal for parties, potlucks, and family gatherings.

Reese’s Butterfinger Cheesecake Bars

Indulge in the ultimate dessert with these Reese's Butterfinger Cheesecake Bars! Perfect for chocolate and peanut butter lovers, these creamy bars blend the classic cheesecake with the sweet crunch of Reese's and Butterfinger candy. Easy to make and even easier to share, they're ideal for any occasion. Get your taste buds ready for a decadent treat that looks as good as it tastes! #CheesecakeBars #DessertRecipe #Baking #ChocolateLovers #PeanutButterDelight #Reeses #Butterfinger
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Ingredients
  

For the crust:

1 ½ cups chocolate cookie crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup whipped topping (like Cool Whip)

1 cup chopped Reese’s Peanut Butter Cups

½ cup chopped Butterfinger candy bars

For the topping:

½ cup chopped Reese’s Peanut Butter Cups

½ cup chopped Butterfinger candy bars

½ cup chocolate ganache (store-bought or homemade)

Instructions
 

Preheat your oven to 325°F (163°C) and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.

    In a mixing bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand.

      Press the cookie mixture firmly into the bottom of the prepared baking pan to create an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool slightly.

        In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, continuing to mix until well incorporated.

          Add the eggs, one at a time, mixing gently after each addition until just combined. Be careful not to overmix.

            Fold in the whipped topping until fully combined, then gently stir in the chopped Reese’s and Butterfinger candy bars.

              Pour the cheesecake filling over the pre-baked crust, smoothing it out with a spatula. Bake for 30-35 minutes, or until the cheesecake is set and the edges are slightly golden.

                Allow the cheesecake to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours, preferably overnight, until fully chilled.

                  Once chilled, carefully lift the cheesecake out of the pan using the parchment paper, and slice into bars.

                    Drizzle with chocolate ganache and sprinkle additional chopped Reese’s and Butterfinger on top before serving.

                      Prep Time: 15 mins | Total Time: 5 hrs (includes chilling) | Servings: 12-16 bars