Why You’ll Love This Recipe
- Perfect for parties or potlucks, combining two iconic candies into one irresistible dessert.
- The creamy cheesecake balances the crunchy sweetness of Butterfinger and Reese’s.
- Easy to customize with your favorite candy combinations.
- Make-ahead friendly and stores well for a no-stress treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Layer:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Vanilla extract
- Crushed Butterfinger bars
- Chopped Reese’s Peanut Butter Cups
For the Topping:
- Semisweet chocolate chips
- Heavy cream
- Extra chopped Reese’s and Butterfinger pieces
Directions
1. Prepare the Crust:
- Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Mix the graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture evenly into the pan and bake for 8-10 minutes until golden. Set aside to cool.
2. Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in vanilla extract.
- Fold in crushed Butterfinger and chopped Reese’s pieces.
3. Assemble and Bake:
- Spread the cheesecake filling evenly over the cooled crust.
- Bake for 25-30 minutes until the edges are set, and the center is slightly jiggly.
- Allow to cool completely before topping.
4. Prepare the Topping:
- Heat heavy cream until it just begins to simmer.
- Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
- Drizzle over the cooled cheesecake layer and garnish with extra candy pieces.
Servings and Timing
- Servings: 16-20 bars, depending on how you cut them.
- Prep Time: 20 minutes
- Cook Time: 40 minutes (including crust and filling bake time)
- Cooling Time: 1-2 hours
Variations
- Candy Swaps: Substitute Reese’s and Butterfinger with other favorites like Snickers or KitKat.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Dark Chocolate Lovers: Replace semisweet chocolate with dark chocolate for a richer topping.
- Extra Crunch: Add chopped peanuts or crushed pretzels on top for added texture.
Storage/Reheating
- Storage: Store the bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual bars tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge before serving.
- Reheating: Not necessary; these bars are best enjoyed chilled.
FAQs
1. Can I make this recipe ahead of time?
Yes, these bars taste even better after a day in the fridge, making them perfect for prep ahead of events.
2. Can I use light cream cheese?
Light cream cheese can be used, but the texture may be slightly less creamy.
3. How do I know when the cheesecake is done baking?
The edges should be set, and the center should still have a slight jiggle. It will firm up as it cools.
4. Can I use milk chocolate instead of semisweet for the topping?
Yes, milk chocolate will create a sweeter topping.
5. Can I double this recipe?
Yes, simply use a larger baking pan and adjust baking times slightly.
6. What type of graham crackers should I use?
Regular or honey graham crackers work best, but chocolate graham crackers add a unique twist.
7. How do I crush Butterfinger bars?
Place them in a zip-top bag and use a rolling pin to crush them into small pieces.
8. Can I skip the chocolate topping?
Yes, but the chocolate topping enhances the overall flavor. Consider a dusting of cocoa or powdered sugar as an alternative.
9. Are these bars suitable for freezing?
Absolutely. Wrap them tightly for best results and thaw before serving.
10. Can I use a different type of crust?
Yes, an Oreo or shortbread crust would be delicious alternatives.
Conclusion
Reese’s Butterfinger Cheesecake Bars are the ultimate dessert for candy and cheesecake lovers alike. Whether you’re celebrating a special occasion or satisfying a sweet tooth, these bars deliver a perfect blend of creamy, crunchy, and chocolatey goodness. Experiment with variations, make them ahead, and enjoy the decadent results.
Reese’s Butterfinger Cheesecake Bars
- Total Time: 2 hours 30 minutes
- Yield: 16-20 bars
- Diet: Vegetarian
Description
These Reese’s Butterfinger Cheesecake Bars bring together the creamy decadence of cheesecake and the irresistible crunch of Butterfinger and Reese’s. With a buttery graham cracker crust, rich cheesecake filling, and a chocolate drizzle, they’re the ultimate dessert for candy lovers. Perfect for parties, potlucks, or an indulgent treat, these bars are customizable and make-ahead friendly.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed Butterfinger bars
- 1 cup chopped Reese’s Peanut Butter Cups
For the Topping:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup chopped Reese’s and Butterfinger pieces (for garnish)
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press the mixture evenly into the pan and bake for 8-10 minutes, until golden. Let cool.
- Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in crushed Butterfinger and chopped Reese’s pieces.
- Assemble and Bake:
- Spread the cheesecake filling evenly over the cooled crust.
- Bake for 25-30 minutes, until edges are set and the center is slightly jiggly. Cool completely.
- Prepare the Topping:
- Heat heavy cream in a saucepan until it begins to simmer.
- Pour over chocolate chips, let sit for 2 minutes, then stir until smooth.
- Drizzle over the cooled cheesecake layer and garnish with extra candy pieces.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Store in the refrigerator for up to 5 days or freeze for up to 2 months.
- Dark chocolate can be substituted for semisweet for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes (crust and filling)
- Category: Dessert
- Method: Baking
- Cuisine: American