Reese’s Butterfinger Cheesecake Bars are our copycat version of The Cheesecake Factory’s Adam’s Peanut Butter Cup Fudge Ripple Cheesecake. Creamy cheesecake stuffed with two kinds of candy bars, caramel, and topped with chocolate ganache and peanut butter frosting.
I don’t think I’ve ever met a cheesecake I haven’t liked.
Have you ever eaten at The Cheesecake Factory? It’s one of my favorite restaurants because….cheesecake. Although each time I go I tell myself I will be brave and try a new flavor of cheesecake, Adam’s Peanut Butter Cup Fudge Ripple calls my name loud and clear.
And there’s no saying no to that chocolate peanut butter lover’s dessert.
Today I’m sharing with you a heavenly copycat of Adam’s Peanut Butter Cup Fudge Ripple Cheesecake.
About Reese’s Butterfinger Cheesecake Bars
Here’s the layers:
An Oreo crust. When a dessert starts with an Oreo crust, it is a definite winner in our house.
A layer of rich, creamy cheesecake.
Chunks of chopped Reese’s peanut butter cups and Butterfinger candies.
Drizzle of caramel. We use caramel ice cream topping to make it quick and easy.
Another layer of cheesecake.
A layer of smooth chocolate ganache.
Cute little swirls of peanut butter frosting.
And the result?
My very own homemade Adam’s Peanut Butter Cup Fudge Ripple Cheesecake, right in my own house, able to be made at any time. Dangerous.
Tips for Making Cheesecake Bars
Here are some hints if you want to make these heavenly Reese’s Butterfinger Cheesecake Bars.
I’ve recently gotten a Ninja Chopper. This is what I used to crush the Oreos & it worked great. You can also put them in a Ziploc bag and let out your stress, smashing the Oreos like there is no tomorrow, but the Ninja Chopper really worked like a charm.
Line your baking pan with parchment paper and let it hang over the sides. This will make removing these bars sooooo much easier, and cleanup is a breeze, too. You’ll pull out the bars with the paper that is hanging over and be able to cut these into perfectly shaped little bars.
Be sure to bake the Oreo crust for about 8 minutes before layering in the cheesecake and chocolate goodies. The crust will fall apart if you don’t.
To create the smoothest cheesecake mix the cheesecake filling in the way the recipe states. If you throw it all in the bowl, the cheesecake may be lumpy and it would also lead to over mixing the batter.
I filled the cheesecake bars with bite size Reese’s and Butterfingers. You can fill them with any candies you’d like.
Allow the cheesecake to cool before adding the chocolate ganache.
These bars are best if made a day in advance. At the very least, they need to completely cool. I waited about 4 hours before I ate my first bar. And it was good, but when I ate one the second day, the layers had settled nicely into each other, the cheesecake was cooled all the way through, the Oreo crust had gotten a little softer, and it was just perfect. It will be the longest wait of your life, but so worth every bite.
Reese’s Butterfinger Cheesecake Bars
4.80 from 10 votes
These cheesecake bars are our copycat version of the Cheesecake Factory's Adam's Peanut Butter Cup Fudge Ripple Cheesecake.
Preheat the oven to 350ºF. Line an 8×8 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 ½ 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.
**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.**