Reese’s Butterfinger Cheesecake Bars
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
⅓ cup unsalted butter, melted
For the cheesecake filling:
2 cups cream cheese (softened, about 450 g)
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs (room temperature)
½ cup chopped Reese’s peanut butter cups
½ cup chopped Butterfinger bars
For the chocolate ganache:
1 cup heavy cream
1 ½ cups semi-sweet chocolate chips
Instructions
1. Prepare the crust
Preheat oven to 175°C (350°F).
Line an 8×8-inch (20×20 cm) baking pan with parchment paper (leave some overhang for easy removal).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture looks like wet sand.
Press firmly into the bottom of the pan (use the back of a spoon or glass).
Bake for 10 minutes, then remove and let cool slightly.
2. Make the cheesecake filling
In a large bowl, beat the softened cream cheese until smooth and creamy (no lumps).
Add sugar and vanilla extract, and mix until well combined.
Add eggs one at a time, mixing gently after each—don’t overmix (this keeps the cheesecake soft).
Fold in chopped Reese’s and Butterfinger pieces evenly.
3. Bake
Pour the filling over the crust and spread evenly.
Bake for 35–40 minutes, until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let it cool inside for 10–15 minutes (helps prevent cracks).
Remove and let cool completely at room temperature.
4. Prepare the ganache
Heat the heavy cream in a saucepan or microwave until it just begins to simmer (don’t boil).
Pour over the chocolate chips in a bowl.
Let sit for 5 minutes, then stir until smooth and glossy.
5. Assemble & chill
Pour ganache over the cooled cheesecake layer and spread evenly.
Refrigerate for at least 4 hours (overnight is even better for clean slices).
6. Slice & serve
Lift the bars out using the parchment paper.
Cut into squares or rectangles (wipe the knife between cuts for clean edges).
Tips for best results
Use room temperature ingredients for a smoother filling.
Don’t overmix after adding eggs → prevents cracks.
Chill overnight if you want perfect bakery-style bars.
Add extra candy pieces on top before the ganache sets for a красив finish
