Description
A rich and decadent cheesecake bar with layers of Reese’s peanut butter cups and Butterfinger pieces on an Oreo crust.
Ingredients
Scale
For the Crust:
- 36 Oreo cookies (or 3 cups Oreo crumbs)
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup chopped Reese’s Peanut Butter Cups
- 1 cup chopped Butterfinger bars
- 1/4 cup chocolate chips (for drizzle, optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
- Crush Oreos into fine crumbs. Mix with melted butter and press firmly into the bottom of the pan for the crust.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream; mix until just combined.
- Gently fold in chopped Reese’s cups and Butterfinger pieces.
- Pour cheesecake mixture over crust and spread evenly.
- Bake for 30–35 minutes until edges are set but center is slightly jiggly. Turn off oven and leave door ajar for 15 minutes.
- Remove from oven, cool to room temperature, then refrigerate for at least 4 hours (or overnight).
- Once chilled, drizzle melted chocolate chips over the top if desired. Slice into bars and serve.
Notes
For best results, chill thoroughly before slicing. You can customize the seasonings to taste.