Irresistible Reeses Butterfinger Cheesecake Bars Recipe

Reeses Butterfinger Cheesecake Bars: The Only Recipe You’ll Ever Need

Imagine indulging in a slice of heaven where every bite delivers an explosion of creamy cheesecake swirled with the irresistible crunch of Reeses Butterfinger Cheesecake Bars. If you’re craving a dessert that combines the rich, peanut-buttery goodness of Reeses with the crispy snap of Butterfinger, this recipe is your ultimate go-to. As a beloved creation from cookinwithlalyta.com, these cheesecake bars stand out for their extra crunchy candy layers, making them a standout treat for any occasion. Perfect for holiday gatherings or a simple weeknight dessert, this Reeses Butterfinger Cheesecake Bars recipe has been meticulously crafted to ensure foolproof results every time.

The allure of these Reeses Butterfinger Cheesecake Bars lies in their sensory symphony—think velvety smooth cream cheese that melts in your mouth, contrasted by the satisfying crunch from chopped Butterfinger pieces and the gooey chocolate-peanut butter pockets from Reeses. Each bar boasts a harmonious blend of aromas, from the warm, buttery crust baking in the oven to the sweet, nutty undertones that fill your kitchen. The textures play off one another beautifully: a firm, golden base gives way to a luxuriously soft center, dotted with bits of candy that provide that extra crunch, elevating this dessert from ordinary to extraordinary.

What sets this Reeses Butterfinger Cheesecake Bars recipe apart on cookinwithlalyta.com is the expertise of Chef Lalybeth, who has perfected the art of blending indulgent flavors with reliable techniques. You’ll discover insider tips, like the Chef’s Secret for achieving an unbeatable texture that keeps these bars moist yet firm. In this comprehensive guide, we’ll cover everything from ingredient selection to storage solutions, ensuring you create a dessert that’s not just delicious but also impresses your family and friends. Stick around for step-by-step instructions, FAQs, and more to make these bars your new favorite cheesecake recipe.

Why This Reeses Butterfinger Cheesecake Bars Recipe is a Game-Changer

The Chef’s Secret to these Reeses Butterfinger Cheesecake Bars lies in the extra crunchy candy layers, achieved by folding in generous amounts of chopped Reeses and Butterfinger at the perfect stage of mixing. This technique ensures that the candies don’t melt completely during baking, preserving their signature textures and creating a delightful contrast in every bite. By incorporating the candies after the cream cheese mixture is smooth, we lock in that irresistible crunch while allowing the flavors to meld seamlessly, setting this recipe apart from standard cheesecake bars.

Unbeatable Texture: The science behind the texture comes from using room-temperature ingredients, as noted in the recipe details, which allows for a creamy, even bake without cracks. The high-fat content in the cream cheese and sour cream contributes to a rich, velvety filling that sets perfectly, while the graham cracker crust provides a sturdy base. This combination prevents sogginess and ensures the bars hold their shape, making them ideal for sharing.

Foolproof for a Reason: This recipe has been tested multiple times in our kitchen to guarantee success, even for novice bakers. With precise measurements and straightforward steps, you’ll avoid common pitfalls like overbaking, which can dry out the bars, ensuring a consistently delicious outcome that rivals professional desserts.

Ingredient Spotlight: Quality Makes the Difference

Graham Cracker Crumbs: These form the foundational crust of your Reeses Butterfinger Cheesecake Bars, providing a buttery, slightly sweet base that complements the creamy filling. Opt for freshly crushed graham crackers for the best flavor and texture, as pre-packaged ones can sometimes be stale. Quality matters because fresh crumbs absorb the melted butter evenly, creating a crust that’s crisp yet tender. If you’re looking for a substitution, try digestive biscuits for a similar graham-like taste, but be mindful that it might alter the classic American dessert vibe slightly.

Unsalted Butter, Melted: This ingredient binds the graham cracker crumbs together, giving your Reeses Butterfinger Cheesecake Bars a rich, golden crust. Using unsalted butter allows you to control the saltiness, ensuring the dessert isn’t overly savory. For the best results, choose high-quality, European-style butter with higher fat content, which enhances the flavor and helps the crust set properly. A good substitute is coconut oil for a dairy-free option, but it will introduce a subtle tropical note that pairs well if you’re experimenting with flavors.

Cream Cheese, Softened: As the star of these Reeses Butterfinger Cheesecake Bars, cream cheese delivers the signature creamy texture and tangy flavor that makes cheesecake irresistible. Always use full-fat, block-style cream cheese for a denser result; low-fat versions can make the bars watery. Its role is to create a smooth base that incorporates the candies seamlessly. If you need a substitution, Greek yogurt can work in a pinch, but it might make the bars tangier, so adjust sugar accordingly for balance.

Granulated Sugar: This sweetener not only adds the necessary sweetness to your Reeses Butterfinger Cheesecake Bars but also helps stabilize the eggs and cream cheese for a perfect set. Using fine granulated sugar ensures it dissolves completely, avoiding any grainy texture. Quality organic sugar can enhance the flavor profile. For a healthier twist, substitute with coconut sugar, which has a lower glycemic index, but note that it will impart a caramel-like taste that subtly alters the classic sweetness.

Vanilla Extract: A teaspoon of this enhances the overall flavor of your Reeses Butterfinger Cheesecake Bars, adding depth and a warm aroma that ties all the ingredients together. Always go for pure vanilla extract rather than imitation for authentic taste; the real deal has a more complex profile from vanilla beans. Its role is to elevate the chocolate and peanut butter notes. If you’re out, almond extract can substitute, but use half the amount to avoid overpowering the dessert.

Large Eggs: Eggs act as a binding agent in these Reeses Butterfinger Cheesecake Bars, helping the filling set to a creamy consistency without becoming rubbery. Fresh, room-temperature eggs incorporate more easily, leading to a smoother batter. Quality matters for food safety and texture. For an egg-free version, try a flaxseed mixture (1 tablespoon flaxseed + 3 tablespoons water per egg), which will make the bars denser but still delicious for dietary needs.

Chopped Reeses Peanut Butter Cups: These provide the iconic chocolate-peanut butter fusion in your Reeses Butterfinger Cheesecake Bars, adding pockets of gooey goodness and extra crunch. Using fresh, high-quality candy ensures the best melt and texture; avoid generics for that authentic taste. They enhance the flavor profile significantly. If substituting, milk chocolate bars with peanut butter centers can work, but they might not replicate the exact Reeses crunch.

Chopped Butterfinger Bars: The key to the extra crunchy candy layers, these bars bring a crispy, toffee-like texture that makes your Reeses Butterfinger Cheesecake Bars truly unique. Opt for fresh bars to maintain their snap; stale ones can soften the effect. Their role is to add contrast and excitement. Substitute with other crunchy candies like Snickers, but expect a different flavor balance that leans more towards caramel.

Sour Cream: This ingredient adds a subtle tang and creaminess to your Reeses Butterfinger Cheesecake Bars, helping to balance the sweetness and ensure a moist texture. Full-fat sour cream is best for richness; low-fat can make the bars less indulgent. It aids in achieving that perfect set. A great substitute is plain Greek yogurt, which offers similar acidity and thickness without compromising the recipe’s integrity.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C) and line a 9×13 inch baking pan with parchment paper, ensuring it overhangs the edges for easy removal later. This step is crucial for even baking and prevents sticking.

Pro Tip: Use high-quality parchment paper to avoid any grease seepage, which can affect the crust’s texture in your Reeses Butterfinger Cheesecake Bars.

Step 2: Mix the Crust

In a medium bowl, combine 2 cups of graham cracker crumbs with 1/2 cup of melted unsalted butter until the mixture resembles wet sand. Press this evenly into the bottom of the prepared pan to form a solid crust.

Common Mistake to Avoid: Don’t over-compact the crust, as it can become too hard; press firmly but gently to maintain a tender base for your Reeses Butterfinger Cheesecake Bars.

Step 3: Beat the Cream Cheese Mixture

In a large mixing bowl, beat 24 oz of softened cream cheese with 1 cup of granulated sugar until it’s smooth and creamy, about 2-3 minutes on medium speed.

Pro Tip: Ensure your cream cheese is at room temperature for lump-free mixing, which guarantees the ultra-smooth texture in your Reeses Butterfinger Cheesecake Bars.

Step 4: Add Vanilla and Eggs

Add 1 tsp of vanilla extract, then incorporate 3 large eggs one at a time, beating well after each addition until fully blended.

Common Mistake to Avoid: Over-beating after adding eggs can incorporate too much air, leading to cracks in the baked bars; mix just until combined for perfect results in your Reeses Butterfinger Cheesecake Bars.

Step 5: Fold in Candies and Sour Cream

Fold in 1 cup of chopped Reeses Peanut Butter Cups and 1 cup of chopped Butterfinger bars, then stir in 1/2 cup of sour cream until everything is fully incorporated.

Pro Tip: Chop the candies into uniform pieces for even distribution, enhancing the extra crunchy candy layers that define these Reeses Butterfinger Cheesecake Bars.

Step 6: Pour the Batter

Pour the cheesecake batter over the prepared crust and use a spatula to spread it evenly across the pan.

Common Mistake to Avoid: Tap the pan gently on the counter to release air bubbles, preventing uneven baking in your Reeses Butterfinger Cheesecake Bars.

Step 7: Bake the Bars

Bake for 40-45 minutes or until the center is set but still slightly jiggly.

Pro Tip: Check for doneness by gently shaking the pan; this ensures the bars set properly without overcooking, preserving the creamy texture of your Reeses Butterfinger Cheesecake Bars.

Step 8: Cool and Chill

Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours before cutting into squares.

Common Mistake to Avoid: Cutting too soon can make the bars messy; chilling fully helps them firm up for clean slices in your Reeses Butterfinger Cheesecake Bars.

Serving & Presentation

For an impressive presentation of your Reeses Butterfinger Cheesecake Bars, cut them into neat squares and arrange on a platter with a drizzle of melted chocolate or a sprinkle of crushed Butterfinger for added visual appeal. The extra crunchy candy layers make these bars a showstopper, perfect for parties. Pair them with fresh berries or a scoop of vanilla ice cream to balance the richness, creating a dessert that complements lighter meals like grilled chicken salads or fruity cocktails.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the crust and cheesecake batter up to 3 days in advance; store the unbaked batter in the fridge and assemble just before baking to maintain freshness. This allows you to focus on other party prep without sacrificing quality.

Storing Leftovers: Keep any remaining Reeses Butterfinger Cheesecake Bars in an airtight container in the refrigerator for up to 5 days to preserve their extra crunchy texture. For longer storage, freeze portions in a freezer-safe bag for up to 2 months, wrapping them individually to avoid freezer burn.

The Best Way to Reheat: Thaw frozen bars in the fridge overnight, then bring to room temperature for 15-20 minutes before serving. If needed, warm gently in a 300°F oven for 5 minutes to restore the original creamy consistency without melting the candies.

Frequently Asked Questions (FAQ)

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Reeses Butterfinger Cheesecake Bars

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• Author: Chef Lalybeth
• Total Time: 5 hours (including chilling)
• Yield: 12 bars 1x

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Description

A decadent cheesecake bar featuring layers of creamy cheesecake mixed with chopped Reeses and Butterfinger candies, creating a perfect blend of chocolate, peanut butter, and crunch.

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Ingredients

Scale 1x2x3x

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup chopped Reeses Peanut Butter Cups
• 1 cup chopped Butterfinger bars
• 1/2 cup sour cream

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Instructions

1. Preheat oven to 325°F (163°C) and line a 9×13 inch baking pan with parchment paper.
2. In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add vanilla extract and eggs one at a time, beating well after each addition.
5. Fold in the chopped Reeses and Butterfinger bars, then stir in the sour cream until fully incorporated.
6. Pour the cheesecake batter over the crust and spread evenly.
7. Bake for 40-45 minutes or until the center is set.
8. Allow to cool completely, then refrigerate for at least 4 hours before cutting into bars.

Notes

For best results, use room temperature ingredients. Store leftovers in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 25g
• Fat: 32g
• Carbohydrates: 35g
• Protein: 7g