Reese's Cheesecake Bars
Ingredients
- 7 graham crackers
- 3 tablespoons brown sugar
- 6 tablespoons melted butter cooled
- 2 tablespoons flour
- 1/8 teaspoon salt
- 2 packages cream cheese (8 ounces each) room temperature
- 2/3 cups sugar
- 2 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 12 whole Reese's Peanut Butter Cups divided
- 2 ounces semisweet chocolate melted
- Reese's Pieces optional, for garnish
Instructions
- Preheat the oven to 325°F. Line an 8-inch baking pan with parchment paper. Let about 3-4 inches of parchment paper hang over so the bars will be easy to lift out.
- Put the graham crackers in a food processor and pulse until they are finely crushed. Add the brown sugar, butter, flour, and salt. Pulse until combined.
- Transfer the crumb mixture into your baking pan and press the crumbs into the bottom. Bake for 12-15 minutes until crust begins to brown. Let it cool while you make the filling.
- Put the cream cheese in the food processor and run until smooth. Add in the sugar and blitz again until everything is light and fluffy.
- Scrape the bowl and add in the eggs one at a time while mixing
- Add in the sour cream and vanilla and mix well.
- Pour the batter into the cooled crust. Chop 9 of the Peanut Butter Cups, saving the rest for garnish. Gently swirl the chopped candies through the batter.
- Bake until the cheesecake is just set but the middle still jiggles, about 35-40 minutes. Rotate the pan halfway through baking.
- Let the pan cool on a rack for 2 hours. Cover with foil and refrigerate for 3 hours before cutting. Pull the bars from the pan and cut into squares.
- Melt the semisweet chocolate in the microwave or over a double boiler and drizzle over the cooled bars. Top with the remaining chopped Peanut Butter Cups and Reese's Pieces.
Nutrition
Calories: 324kcalCarbohydrates: 26gProtein: 4gFat: 23gSaturated Fat: 13gSodium: 255mgFiber: 1g
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