Reeses Stuffed Cheesecake Bars
Description
Nutter Butter cookies, cream cheese, peanut butter and Reese's peanut butter cups make the best cheesecake dessert. The hardest part of this recipe is waiting for 3 hours for it to set up in the refrigerator.
Ingredients
20 Nutter Butters Cookies
6 T. butter, melted
2 (8 oz.) blocks cream cheese, softened
1/2 c. sugar
2 large eggs
2/3 c. creamy peanut butter
1/2 t. pure vanilla extract
pinch of salt
30 mini Reese's peanut butter cups, chopped
16 mini Reese's, halved
3/4 c. hot heavy cream
2 c. semi-sweet chocolate chips
Directions
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Preheat oven to 350 degrees. Line an 8x8 inch pan with aluminum foil.
Crush the Nutter Butters into fine crumbs; place in a bowl with melted butter; mix until combined. Press tightly into prepared pan.
Cheesecake Layer:
In a large bowl, combine cream cheese, sugar, eggs, peanut butter, vanilla and salt; gently fold in the 30 chopped Reese’s; spread over crust.
Bake until only slightly jiggly, about 40 minutes. Let cool while making the ganache.
Ganache:
Pour hot cream over chocolate chips; let sit for 3 minutes; stir until all chocolate is melted.
Spread ganache over cheesecake. Stick Reese’s halves into the top in 4 rows of 4. There should be 1 piece in each bar.
Refrigerate for at least 3 hours.
Slice into 16 bars.
Serve.
16 servings.