I'm in!

get access to the resource library!

 Recipes, printables, and more!

to the resource library

Subscribe

contact

blog

recipes

work with me

meet bree

start here

Get cooking!

Reese’s Cheesecake Bars

reeses cheesecake bar recipeI had some cream cheese laying around that I needed to use. I would feel really bad letting some cream cheese go bad without sending it to cream cheese heaven. I thought about something savory and threw that out of the window. I asked around and everyone said make a cheesecake. I like a cheesecake, but to do it right it takes a good 24 hours from the time you make it to the time you eat it. The perfect solution is to make a cheesecake bar. To really make it these cheesecake bars sing I added some peanut butter cups. I had some very happy friends when these babies were ready to be eaten. I found this recipe on Tasty Kitchen, which is a great resource if you are looking to make some new things. Need to use up two bricks of cream cheese? Endless inspiration.

This recipe came from Cookin’ Canuck. Her blog has some great recipes and beautiful pictures. I especially like her blog since we lived in Canada and our Ava is our little Canadian souvenir. We lived in Nova Scotia for a few years and the people of Nova Scotia are some serious bakers.

These are easy to make, beautiful, and a huge hit with the peanut butter lovers in my house.

reese cheesecake bar recipe7 graham crackers
6 Tablespoons melted butter, cooled
3 Tablespoons brown sugar
2 Tablespoons flour
1/8 teaspoon salt
2 packages cream cheese, room temperature
2/3 cups sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla
12 whole Reese Peanut Butter Cups, cut into 6 pieces
2 ounce semisweet chocolate melted

reese cheesecake bar recipeLine an 8-inch baking pan with foil. Let about 3-4 inches of foil hang over so they will be easy to lift out. Put the graham crackers in the food processor until the graham crackers are crushed fine. Add the sugar, butter, flour and salt. Pulse until combined. Press the crumbs into the bottom of the pan. Bake for 12 to 15 minutes until crust begins to brown. Let cool while you make the filling.

reese cheesecake bar recipePut the cream cheese in the processor and run until smooth. I let it run for about 3 minutes. Add in the sugar, and cream again until everything is light and fluffy.

reese cheesecake bar recipeScrape the bowl and add in the eggs one at a time.

reese cheesecake bar recipeAdd in the sour cream and vanilla.

reese cheesecake bar recipePour the batter into the cooled crust. Add in 9 of the chopped peanut butter cups. Save the rest for garnish.

reese cheesecake bar recipeBake until the cheesecake is just set but the middle still jiggles. About 35 to 40 minutes in a preheated 325 degree oven. Rotate the pan halfway through baking.

reese cheesecake bar recipeAdd in the chopped peanut butter cupsLet the bars cool on a rack for 2 hours. Cover with foil with and refrigerate for 3 hours before cutting. Pull the bars from the pan and cut into squares.

reese cheesecake bar recipeMelt the chocolate and drizzle over the bars. Top with the remaining peanut butter cups.

reese cheesecake bar recipeThese bars were a huge hit. If you like peanut butter cups, you will love these.

reese cheesecake bar recipe
Print

Reese’s Cheesecake Bars


Ingredients

  • 7 graham crackers
  • 6 Tablespoons melted butter, cooled
  • 3 Tablespoons brown sugar
  • 2 Tablespoons flour
  • 1/8 teaspoon salt
  • 2 packages cream cheese, room temperature
  • 2/3 cups sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 12 whole Reese Peanut Butter Cups, cut into 6 pieces
  • 2 ounce semisweet chocolate melted

Instructions

  1. Line an 8-inch baking pan with foil. Let about 3-4 inches of foil hang over so they will be easy to lift out. Put the graham crackers in the food processor until the graham crackers are crushed fine. Add the sugar, butter, flour and salt. Pulse until combined. Press the crumbs into the bottom of the pan. Bake for 12 to 15 minutes until crust begins to brown. Let cool while you make the filling.
  2. Put the cream cheese in the processor and run until smooth. I let it run for about 3 minutes. Add in the sugar, and cream again until everything is light and fluffy.
  3. Scrape the bowl and add in the eggs one at a time.
  4. Add in the sour cream and vanilla.
  5. Pour the batter into the cooled crust. Add in 9 of the chopped peanut butter cups. Save the rest for garnish.
  6. Bake until the cheesecake is just set but the middle still jiggles. About 35 to 40 minutes in a preheated 325 degree oven. Rotate the pan halfway through baking.
  7. Let the bars cool on a rack for 2 hours. Cover with foil with and refrigerate for 3 hours before cutting. Pull the bars from the pan and cut into squares.
  8. Melt the chocolate and drizzle over the bars. Top with the remaining peanut butter cups.

the baked bree newsletter

sign up for

share

share

share

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Cookin' Canuck

    May 29th, 2010 at 8:41 am

    Bree, I’m so glad you enjoyed these! They have become a favorite at our house and I really need to make them again. Your blog is lovely – I’ll definitely be back.

  2. Memoria

    May 29th, 2010 at 1:51 pm

    Oh goodness!! These cheesecake bars look amazing! I would love one or five right now. YUM! I’m bookmarking this recipe.

  3. Taylor

    May 29th, 2010 at 7:25 pm

    These look so delicious! Peanut butter and chocolate is my favorite combination!

  4. Emily

    May 29th, 2010 at 8:28 pm

    These look absolutely divine! I could totally go for some cream cheesy, peanut buttery goodness right now, very clever.

  5. Maria

    May 30th, 2010 at 9:15 pm

    What a fabulous treat!

  6. Kim

    June 3rd, 2010 at 8:35 pm

    Yum!!! I have to try this.

  7. bakedbree

    June 3rd, 2010 at 9:49 pm

    they are delicious. Hope that you like them.

  8. anne

    June 3rd, 2010 at 10:09 pm

    I’d love to try these with heath bar!

  9. bakedbree

    June 3rd, 2010 at 10:37 pm

    oooh… that would be delish!! I need to try that too. Great idea.

  10. Amanda

    June 4th, 2010 at 9:37 am

    What do you set the oven for? 350 degrees?

  11. Andrea

    June 10th, 2010 at 2:11 pm

    set the oven at 325 degrees 🙂 these look delicious

  12. bakedbree

    June 11th, 2010 at 8:40 am

    they are pretty tasty if I do say so myself.

  13. Lisa

    July 1st, 2010 at 11:11 am

    I’m baking these in the oven right now! They look absolutely delicious. Just wanted to let you know your instructions said to add the cream twice. Also you should add what temperature to bake at. I’m using 325 degrees. Thanks for all the great recipes!

  14. bakedbree

    July 5th, 2010 at 11:59 pm

    thanks, I will add the temp to the recipe. Thanks for letting me know.

  15. Jillian

    September 11th, 2010 at 2:06 pm

    I’ve made these twice since I found this recipe. ABSOLUTELY AMAZING.

  16. bakedbree

    September 12th, 2010 at 9:01 pm

    I am so glad! Easy and amazing.

  17. Lubayna

    October 4th, 2010 at 1:21 pm

    Wooow looks Yummmmy..
    I have question , how much each package cream cheese in grams?
    Thanks

  18. bakedbree

    October 4th, 2010 at 11:53 pm

    Well, a package of cream cheese is 8 ounces, so according to Google it is 226.796185 grams.

  19. TomHolmes1945@Home Bar Review

    November 9th, 2010 at 5:13 am

    The dish seems so mouth watering that I can’t stop trying and having it right away. Till now chocolate has been my all time favorite. The combo of ingredients sounds so yummy. The recipe also seems easy and can be made if the ingredients are available.

  20. bakedbree

    November 10th, 2010 at 11:58 pm

    So good and so easy.

  21. Cait

    October 2nd, 2011 at 9:56 pm

    I made these for my boyfriend’s birthday (he doesn’t really like cake). They were AMAZING!

  22. bakedbree

    October 3rd, 2011 at 1:18 pm

    Great!

  23. Cait

    October 2nd, 2011 at 9:58 pm

    Oh, I did modify the recipe just slightly. I melted peanut butter and drizzled it on top along with the chocolate. My boyfriends loves peanut butter so I figured the more, the better.

  24. Cait

    October 2nd, 2011 at 9:59 pm

    I also used chocolate graham crackers instead of the regular ones.

  25. bakedbree

    October 3rd, 2011 at 1:17 pm

    Yum.

  26. bakedbree

    October 3rd, 2011 at 1:17 pm

    Absolutely. Hope that he liked them.

  27. antonio esparza

    October 9th, 2011 at 9:01 am

    good receipt

  28. bakedbree

    October 10th, 2011 at 12:13 am

    thank you. 🙂

  29. joan lawson

    January 11th, 2012 at 12:40 am

    Hi Bree !! Thoroughly enjoyed your website…….you make baking look so “easy” ……not my forte….however I am going to try the spinach & bacon wraps …….like the idea of being able to freeze….. Kind regards Joan Lawson Cape Town

  30. bakedbree

    January 17th, 2012 at 4:13 pm

    thanks Joan!

  31. April

    February 22nd, 2012 at 12:07 pm

    I’ve got these in the oven right now, I’ve decided to make these instead of a traditional Birthday Cake for my hubby today. He loves cheesecake and loves Reese’s!! Thank you for a great recipe:)

  32. bakedbree

    March 1st, 2012 at 11:51 pm

    you are welcome April! And Happy Birthday to your husband!

  33. Terri

    March 15th, 2012 at 9:32 am

    I’m excited to try this recipe tonight, but I have a question… In both the instructions for the crust and the filling it says to ass the “sugar”. Which one gets the brown sugar and which one gets the regular sugar? I’m assuming that the filling gets the regular sugar, since that’s how a lot of cheesecake recipes work, but I just want to confirm. Thanks!! -Terri

  34. bakedbree

    March 15th, 2012 at 10:10 pm

    Yes, you are correct.

  35. Terri

    March 15th, 2012 at 9:33 am

    Oh goodness, sorry, I just saw I had a typo… the word should be “ADD”!!

  36. bakedbree

    March 15th, 2012 at 10:10 pm

    Lol.

  37. Terri

    March 15th, 2012 at 9:56 pm

    Hi. I tried posting earlier, but it didn’t work, so trying again. Is the brown sugar for the bottom crust and the regular sugar for the cream cheese filling? Thanks!

  38. bakedbree

    March 15th, 2012 at 10:09 pm

    Sorry, it did work, I just was not near my computer all day. Yes, you are correct.

  39. Wedding Photographer Sydney

    May 1st, 2012 at 4:27 am

    I have never been a big fan of cheese cake. However, I adore the way you have prepared the icing – very inviting.

  40. bakedbree

    May 2nd, 2012 at 12:47 am

    thank you!

Click below to join the newsletter & gain access to subscriber only recipes, printables, and lists

the resource library

receive access to