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.
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
. 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.
*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.
Other Cheesecake Bars Recipes
- Strawberry Shortcake Cheesecake Bars
- Praline Cheesecake Bars
- Cookies ‘n Cream Cheesecake Bars
- Cookie Dough Cheesecake Bars
- Caramel Apple Cheesecake Bars
- Chocolate Chip Eggnog Cheesecake Bars
Reese's Butterfinger Cheesecake Bars
Ingredients
Crust:
- 22 Oreos about 2 1/2 cups crushed,
- 6 tablespoons butter softened
Cheesecake:
- 16 ounces cream cheese softened
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla
Toppings:
- 8 Fun Size Butterfinger bars chopped
- 8 Reese's peanut butter cups chopped
- 1/2 cup caramel ice cream topping
Chocolate Layer:
- 1 cup dark chocolate chips or semi-sweet
- 1/2 cup heavy whipping cream
Peanut Butter Frosting:
- 1/4 cup butter softened
- 1/2 cup creamy peanut butter
- 1 1/2 tablespoons milk
- 1 cup powdered sugar
Instructions
- 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.
Notes
Nutrition
Almond Chocolate Chip Mini Cheesecakes
Donna Clark says
July 29, 2013 at 2:26 pmARGH!!!!!!
My mouth is watering!!!
PLEASE?? Please bring me one Wednesday???
Lizzy T says
July 29, 2013 at 4:24 pmWe 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
July 30, 2013 at 10:51 amThey look amazing! And such beautiful pictures too!
Lizzy T says
July 30, 2013 at 11:28 amThanks!! They really were amazing!
[email protected] says
July 30, 2014 at 12:54 pmThese look absolutely divine….and SO dangerous!!
Jamie @ Love Bakes Good Cakes says
July 30, 2014 at 10:19 pmThis has to be the best flavor combo ever … and cheesecake?! My gosh!!! Pinning and stumbling!
Cindy Eikenberg says
July 31, 2014 at 6:30 amWhoa….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
August 5, 2014 at 7:00 amI 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
August 5, 2014 at 2:03 pmLOL, Elora! 🙂 This recipe is one of our favorites!
Kim Altman says
December 13, 2014 at 1:59 pmWhat 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
December 13, 2014 at 2:42 pmI used the snack size Reese’s cups, but you can use whatever size you’d like!
Chef in the making says
December 15, 2014 at 8:01 amI 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
December 16, 2014 at 10:30 amFavorite 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
December 24, 2014 at 3:11 pmThese 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
December 26, 2014 at 7:38 pmSorry…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
February 28, 2015 at 11:54 amWhere has this been all my life?? Looks absolutely decadent 🙂
Catherine says
March 1, 2015 at 1:27 pmLadies, these cheesecake bars look fabulous! Pinned for later. xo, Catherine
Donna @ The Slow Roasted Italian says
March 2, 2015 at 11:54 amOh my word! I am on such a Butterfinger kick right now. These look amazing!!!
Lizzy T says
March 3, 2015 at 7:23 amThey really are amazing, Donna! We love our Butterfingers, too!
randa says
September 5, 2015 at 12:09 pmcan this be made in a chocolate graham cracker crust? what would the baking time be?
Julie Clark says
September 5, 2015 at 3:26 pmIt 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
April 7, 2016 at 3:16 pmThey 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
April 7, 2016 at 7:25 pmThanks so much for stopping by and the kind words! 🙂
Vahini Manohar says
April 29, 2016 at 1:43 amCheese cake bars with heavy cream topping will be enjoyable to everyone
Julie Clark says
April 29, 2016 at 5:29 amYes!
Kim says
September 18, 2016 at 9:44 pmCould this recipe be doubled? I’d like to take them to a fall bonfire – pretty big group!