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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 325°F (163°C) and line a 9×13 inch baking pan with parchment paper.
- 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.
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add vanilla extract and eggs one at a time, beating well after each addition.
- Fold in the chopped Reeses and Butterfinger bars, then stir in the sour cream until fully incorporated.
- Pour the cheesecake batter over the crust and spread evenly.
- Bake for 40-45 minutes or until the center is set.
- 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