Description
A decadent cheesecake bar featuring layers of creamy cheesecake infused with chopped Reeses and Butterfinger candies, topped with a chocolate drizzle.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped Reeses Peanut Butter Cups
- 1 cup chopped Butterfinger bars
- 1/2 cup chocolate sauce for drizzling
Instructions
- Preheat oven to 350°F (175°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 evenly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in chopped Reeses and Butterfinger pieces into the cream cheese mixture.
- Pour the batter over the crust and spread evenly. Bake for 30-35 minutes or until the center is set.
- Allow to cool completely, then drizzle with chocolate sauce. Refrigerate for at least 2 hours before cutting into bars.
Notes
For best results, use full-fat cream cheese and chill the bars overnight for firmer texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 35g
- Protein: 7g