Reese’S Peanut Butter Cup & Chocolate Cheesecake Ba

Name: Reese’S Peanut Butter Cup & Chocolate Cheesecake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 whole Graham Crackers, Broken Into 1-inch Pieces; 6 Tablespoons (3/4 Stick) Unsalted Butter, Melted And Cooled; 3 Tablespoons Brown Sugar; 2 Tablespoons All-purpose Flour; 1/8 teaspoons Salt; 2 packages (8 Oz. Each) Cream Cheese, Softened; 2/3 cups Granulated Sugar; 2 whole Large Eggs; 1/4 cups Sour Cream; 1 teaspoon Vanilla Extract; 12 whole (0.75 Oz Each) Reese's Peanut Butter Cups, Divided, Cut Into 6 Pieces Each; 2 ounces, weight Bittersweet Chocolate, Chopped

Servings: persons

7 whole Graham Crackers, Broken Into 1-inch Pieces
6 Tablespoons (3/4 Stick) Unsalted Butter, Melted And Cooled
3 Tablespoons Brown Sugar
2 Tablespoons All-purpose Flour
1/8 teaspoons Salt
2 packages (8 Oz. Each) Cream Cheese, Softened
2/3 cups Granulated Sugar
2 whole Large Eggs
1/4 cups Sour Cream
1 teaspoon Vanilla Extract
12 whole (0.75 Oz Each) Reese's Peanut Butter Cups, Divided, Cut Into 6 Pieces Each
2 ounces, weight Bittersweet Chocolate, Chopped

1
Preheat oven to 325 degrees F.
2
Prepare an 8-inch square baking pan by lining the pan with aluminum foil, leaving 3-4 inches of foil draping over the sides of the pan.
3
The crust:
4
Place graham crackers into the bowl of a food processor and pulse until the crackers form fine crumbs, about 30 seconds. To the crumbs, add butter, brown sugar, flour, and salt. Pulse until the ingredients are fully combined. Using the bottom of a measuring cup or your fingers, press the crumbs into the bottom of the prepared pan.
5
Bake until the crust is beginning to brown, about 12 to 15 minutes. Let the crust cool on a cooling rack for about 30 minutes.
6
The filling:
7
In a large bowl, beat the cream cheese until it is very smooth, about 3 minutes. Scrape the beaters and sides of bowl frequently. Gradually beat in granulated sugar until the mixture is combined, about 1 minute. Beat in eggs, one a time, making sure that each is fully incorporated. Beat in sour cream and vanilla extract until fully combined, about 30 seconds.
8
Unwrap and cut 9 Reese's peanut butter cups (0.75 ounce each) into 6 pieces. Gently fold into the cream cheese mixture. Scrape the cream cheese mixture into the baking pan, over the top of the cooled crust. Spread evenly.
9
Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, about 35 to 40 minutes, rotating the pan halfway through baking.
10
Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
11
Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into 16 bars.
12
Place bittersweet chocolate in a small bowl. Microwave on 50% power until melted, stirring every 15 seconds. Drizzle the chocolate over the bars, top each with a small chunk of a Reese's peanut butter cup and serve.

2922

kcal

Calories

231

Fat

128

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 7 whole Graham Crackers, Broken Into 1-inch Pieces, 6 Tablespoons (3/4 Stick) Unsalted Butter, Melted And Cooled, 3 Tablespoons Brown Sugar, 2 Tablespoons All-purpose Flour, and more.

Yes, Reese’S Peanut Butter Cup & Chocolate Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Reese’S Peanut Butter Cup & Chocolate Cheesecake Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions