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.
Jump to Recipe
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.
OUR LATEST RECIPES
I decided that before I went broke buying $8 slices of cheesecake, I needed to create a copycat Adam’s Peanut Butter Fudge Ripple cheesecake at home. The result? Reese’s Butterfinger Cheesecake Bars. A heavenly copycat of Adam’s Peanut Butter Cup Fudge Ripple Cheesecake.
I like to think that these Reese’s Butterfinger Cheesecake Bars are healthier than their fancy restaurant version. Why? Because they’re smaller which means less calories. If you can keep yourself from eating the whole pan, that is.
What makes these Reese’s Butterfinger Cheesecake Bars so special?
1. An Oreo crust. When a dessert starts with an Oreo crust, it is a definite winner in our house.
2. A layer of rich, creamy cheesecake.
3. Chunks of chopped Reese’s peanut butter cups and Butterfinger candies.
4. Drizzle of caramel. We use caramel ice cream topping to make it quick and easy.
5. Another layer of cheesecake.
6. A layer of smooth chocolate ganache.
7. 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.
This really is dangerous, ya know.
I am getting better with my self-control when it comes to eating, but all bets are off when these are around.
Here are some hints if you want to make these heavenly Reese’s Butterfinger Cheesecake Bars.
*Line your baking pan with foil, and let that foil 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 foil that is hanging over and be able to cut these into perfectly shaped little bars.
*I’ve recently gotten a Ninja Chopper
*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!
*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.
Q: What’s your favorite cheesecake at The Cheesecake Factory?
These cheesecake bars are our copycat version of the Cheesecake Factory's Adam's Peanut Butter Cup Fudge Ripple Cheesecake!
- 22 Oreos about 2 1/2 cups crushed,
- 6 tablespoons butter softened
- 16 ounces cream cheese softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla
- 8 Fun Size Butterfinger bars chopped
- 8 Reese's peanut butter cups chopped
- 1/2 cup caramel ice cream topping
- 1 cup dark chocolate chips or semi-sweet
- 1/2 cup heavy whipping cream
- 1/4 cup butter softened
- 1/2 cup creamy peanut butter
- 1 1/2 tablespoons milk
- 1 cup powdered sugar
- Line an 8x8 baking pan with tin foil. In a small bowl, combine the crushed Oreos and butter. Press them evenly into the bottom of the baking pan. Bake at 350 for 8 minutes. Remove from the oven and set aside on a wire rack to cool.
- In a stand mixer, mix the cream cheese, eggs, sour cream, sugar and vanilla. Beat until smooth and creamy, about 2 minutes. Spread 1/2 the batter over the cooled Oreo crust. Sprinkle the chopped Butterfingers and Reese's cups evenly over the batter. Drizzle 1/2 cup caramel topping over the candies. Spread the remaining batter over everything. Bake at 350 for about 35-40 minutes or until the cheesecake has set and the edges are lightly browned.
- 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 chocolate over the top of the 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 tin foil. Discard the tin foil, place the cheesecake on a cutting board, and cut it into 16 squares.
- In a small bowl, mix the butter, peanut butter, milk and powdered sugar 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 and refrigerate leftovers.
**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.
Almond Chocolate Chip Mini Cheesecakes
Donna Clark says
ARGH!!!!!!
My mouth is watering!!!
PLEASE?? Please bring me one Wednesday???
Lizzy T says
We made them last week and ate them all!! None left! But we’ll make them again, don’t worry:)
Lindsay @ Life, Love and Sugar says
They look amazing! And such beautiful pictures too!
Lizzy T says
Thanks!! They really were amazing!
[email protected] says
These look absolutely divine….and SO dangerous!!
Jamie @ Love Bakes Good Cakes says
This has to be the best flavor combo ever … and cheesecake?! My gosh!!! Pinning and stumbling!
Cindy Eikenberg says
Whoa….these look seriously amazing!!! Thank goodness I can’t reach through the screen because I would be in big trouble! 🙂 Thanks for sharing – pinning and sharing! Have a great Thursday!
Elora says
I my GOSH. I’m about to die of desire. I’m not sure if it’s a good thing or a bad thing I just found this page. I think my body is gearing up to gain weight already, with all this divinity looking me in the face…agh! Cheesecake…. 😉
Lizzy T says
LOL, Elora! 🙂 This recipe is one of our favorites!
Kim Altman says
What size Reese’s Peanut Butter Cups should I use? The small ones (about 1″ in diameter) or the larger “Snack size” cups (about 2″ in diameter)?
Lizzy T says
I used the snack size Reese’s cups, but you can use whatever size you’d like!
Chef in the making says
I love that you are a mom and daughter team and that you share your joy of cooking with others.
We are peanut butter and chocolate fanatics here, (along with some other serious favorites, such as pumpkin). I am always looking for new fun ways to wow the crowd…and these look really good, and so does you peanut butter cake! One of these two have to happen for my family and my co-workers Christmas pot Luck.
What is your favorite pumpkin recipe, I like to make one really good one of each kind?
Lizzy T says
Favorite pumpkin recipe…that’s a hard one! I’d have to say our pumpkin crumb pie or simply pumpkin bread would both qualify as a favorite! So glad you are following along. Enjoy the recipes!
Meka says
These look amazing! I’m making them for Christmas. I had one question though? Can you really get 16 bars from an 8 by 8 pan?
Lizzy T says
Sorry…I’m a bit late here. These bars are super rich, so many people like them cut small. I personally like a big piece so would only get about 9 bars out of one recipe. 🙂 It all depends on how big you cut them.
Mandy @Mandy's Recipe Box says
Where has this been all my life?? Looks absolutely decadent 🙂
Catherine says
Ladies, these cheesecake bars look fabulous! Pinned for later. xo, Catherine
Donna @ The Slow Roasted Italian says
Oh my word! I am on such a Butterfinger kick right now. These look amazing!!!
Lizzy T says
They really are amazing, Donna! We love our Butterfingers, too!
randa says
can this be made in a chocolate graham cracker crust? what would the baking time be?
Julie Clark says
It may be able to, as long as the ingredients didn’t overflow, since I imagine a store-bought graham cracker crust might be a little smaller than an 8×8 pan. I’d set the time for 10 minutes less and check it then. You can always add more time if needed.
Shirley says
They look delicious – if I weren’t a diabetic and hubby allergic to eggs – Glad you put the scripture in your signature block – there’s folks that won’t like that, but if we are ashamed of HIM, HE will have no part of us when judgment day comes. BLESSINGS on your endeavors!
Julie Clark says
Thanks so much for stopping by and the kind words! 🙂
Vahini Manohar says
Cheese cake bars with heavy cream topping will be enjoyable to everyone
Julie Clark says
Yes!
Kim says
Could this recipe be doubled? I’d like to take them to a fall bonfire – pretty big group!