Reese's Butterfinger Cheesecake Bars
User Reviews
4.7
66 reviews
Excellent
Reese's Butterfinger Cheesecake Bars
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These cheesecake bars are our copycat version of the Cheesecake Factory's Adam's Peanut Butter Cup Fudge Ripple Cheesecake.
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Ingredients
For the crust:
- 22 Oreo cookies about 2 1/2 cups crushed
- 6 tablespoons salted butter melted
For the cheesecake:
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla
- 2 large eggs
- 1/2 cup sour cream
For the center:
- 8 Fun Size Butterfinger bars chopped
- 8 Reese's peanut butter cups chopped
- 1/2 cup caramel ice cream topping
For the chocolate ganache:
- 1 cup dark chocolate chips or semi-sweet
- 1/2 cup heavy whipping cream
For the peanut butter frosting:
- 1/4 cup salted butter room temperature
- 1/2 cup creamy peanut butter
- 1 1/2 tablespoons 2% milk
- 1 cup powdered sugar
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Instructions
Make the cheesecake:
- Preheat the oven to 350ºF. Line an 8x8 baking pan with parchment paper.
- In a small bowl, combine the crushed Oreos and butter. Press them evenly into the bottom of the lined baking pan. Bake for 8 minutes. Remove from the oven and set aside on a wire rack to cool.
- In the bowl of a stand mixer (or you can use a hand mixer), mix the cream cheese until smooth. Add the sugar and vanilla and mix again.
- Add one egg and mix just until combined. Scrape the sides of the bowl. Add the other egg and mix again until combined.
- Fold in the sour cream.
- Spread 1/2 the cream cheese mixture over the cooled Oreo crust. Sprinkle the chopped Butterfingers and Reese's cups evenly over the batter.
- Drizzle the caramel topping over the candies, then spread the remaining cream cheese mixture over everything.
- Bake at for about 35-40 minutes or until the cheesecake has set and the edges are lightly browned.
Make the ganache:
- To prepare the chocolate ganache topping, heat the heavy cream for about 30 seconds in the microwave. Do not allow the heavy cream to boil.**
- Place the chocolate chips in a medium-size bowl and pour the heated cream over the chocolate chips. Cover the bowl with a plate or a lid and allow it to sit for 3-4 minutes.
- Mix the chocolate chips and the cream together until the cream is completely mixed in with the chocolate. The ganache should be completely smooth.
- Spread the ganache over the top of the cooled cheesecake evenly and allow it to set in the refrigerator preferably overnight, but at least for 4 hours.
- After the cheesecake has set, remove the bars from the pan by pulling up on the parchment paper. Discard the paper, place the cheesecake on a cutting board and cut it into 16 squares.
Make the peanut butter frosting:
- In a small bowl, use a hand mixer to cream together the butter and peanut butter until smooth.
- Add the milk and powdered sugar, then beat until creamy. Drop this by tablespoons on top of each square of cheesecake, or use a decorating bag and tip (Wilton tip 1M) to make a simple swirl on each square.
- Store in an airtight container in the refrigerator.
Notes
- **If the heavy cream is too hot, it may burn the chocolate and make the chocolate seize. It should be heated, but not boiling hot.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the bars being cut into 16 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition Information
Show Details
Calories
648kcal
(32%)
Carbohydrates
66g
(22%)
Protein
9g
(18%)
Fat
40g
(62%)
Saturated Fat
21g
(105%)
Cholesterol
88mg
(29%)
Sodium
421mg
(18%)
Potassium
323mg
(9%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
800IU
(16%)
Vitamin C
0.1mg
(0%)
Calcium
110mg
(11%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 66g | 22% |
| Protein | 9g | 18% |
| Fat | 40g | 62% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 88mg | 29% |
| Sodium | 421mg | 18% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 800IU | 16% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 110mg | 11% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
66 reviews
Excellent
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