You catch the smell through the steam vent and suddenly you are starving. That sweet scent of melted chocolate and peanut butter sneaking out every time the valve hiss lets a little steam by. You spot the pressure cooker bubbling away, ready to whip up something dang good.
Maybe you remember last time you tried a cheesecake that dragged on forever, but this one is different. The tender pull of the cheesecake comes quick and smooth. The crust holds those Oreo crumbs with the perfect amount of crunch, and the creamy filling loaded with Butterfinger and Reese’s bits just beckons.
You notice the float valve lifted steady, pressure locked in just right. The broth depth beneath the pot enough to keep your dessert moist and cozy. You sense something incredible is just minutes away from ready, and heck you can barely wait to slice into those bars and get the caramel drizzled on top.
The Truth About Fast Tender Results
- Your pressure cooker does wonders for that cheesecake texture. The sealed heat helps it set up without drying out.
- Keeping broth depth at about one inch ensures no scorching and even cooking.
- Use quick release pinpoint to avoid overcooking that tender filling.
- The float valve signals when pressure is fully built and held for just right timing.
- Pre-baking the crust a little in the oven gives it structure so it doesn’t get soggy inside the cooker.
All the Pieces for This Meal
- 22 Oreo cookies, crushed fine (about 2 ½ cups)
- 6 tablespoons salted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- ½ cup sour cream
- 8 Fun Size Butterfinger bars, chopped
- 8 Reese’s peanut butter cups, chopped
Also for topping and filling goodness you gonna use ½ cup caramel ice cream topping, 1 cup dark or semisweet chocolate chips, ½ cup heavy whipping cream, ¼ cup salted butter at room temp, ½ cup creamy peanut butter, 1 ½ tablespoons 2% milk, and 1 cup powdered sugar to whip up a drizzle or frosting if you want it extra indulgent.
The Exact Process From Start to Finish
- First, preheat your oven to 325 degrees Fahrenheit. Line a 9x13 inch baking dish with parchment paper or grease it lightly.
- Crush all those Oreo cookies in a food processor until you get fine crumbs. Toss the crumbs with melted salted butter to coat evenly.
- Press this buttery Oreo mixture firmly into the bottom of your pan to make the crust. Bake that for 10 minutes to get some structure going.
- While that’s baking, beat softened cream cheese and granulated sugar in a big bowl until smooth and creamy.
- Mix in vanilla, eggs, and sour cream beating until everything is all combined and silky smooth.
- Fold in your chopped Butterfinger bits and Reese’s peanut butter cups gently so you get chunks all around.
- Pour the cheesecake mixture over your cooled crust and spread evenly. Then bake for 25 to 30 minutes until center is just set and still a little jiggly.
- Once out, let it cool to room temp before drizzling caramel topping. Chill for at least 2 hours before slicing to get those clean bars.
Time Savers That Actually Work
- Crush Oreos in a zip-top bag with a rolling pin or heavy pan if you don’t wanna get the food processor dirty.
- Use softened cream cheese that’s been out for a bit or nuke it in short bursts so it blends better and faster.
- Chop all candy bars ahead and keep wrapped up till ready to fold in. No sticky mess while mixing.
When You Finally Get to Eat
You remember that first bite, how the crunchy Oreo crust blends with creamy rich cheesecake that melts right in your mouth. Then those buttery chunks from Butterfinger and Reese’s get your taste buds dancing.
The caramel drizzle adds that perfect sticky sweetness that keeps you going back for more. You notice it’s not overly sweet but just right to balance everything.
The texture is soft yet firm enough to pick up clean bars. You sense the chocolate chips and peanut butter whipped topping if you make it adds that smooth finish.
Feel that warm moment when your day gets a little bit better by a dessert that’s done fast but tastes like you took your time.
Your Leftover Strategy Guide
- Wrap leftover bars tight in plastic wrap to keep moisture in and stash in the fridge for up to 5 days.
- For longer storage pop them into an airtight container or zip-top bag and freeze. They thaw nicely for a few weeks.
- If you want to reheat, just let bars sit at room temp or zap short bursts in the microwave so they don’t dry out.
Either way you store 'em, you gotta make sure the caramel topping doesn’t get too melty or runny before serving. Keep it chill till you’re ready.
Your Most Asked Questions Answered
- Can I skip the pre-bake for the crust? It’s best not to. It helps that Oreo crust stay crunchy and hold together during pressure cooking.
- Is it okay to use regular peanut butter instead of creamy? Absolutely. Creamy makes folding easy and smooth but regular peanut butter works too if it’s soft.
- How long do I do quick release? You just release the valve until the float valve lowers completely. Don’t wait too long or that cheesecake gets overcooked.
- Can I double the recipe? You can but make sure your pressure cooker is big enough and keep broth depth the same so it cooks evenly.
- Why use sour cream? Sour cream helps keep the filling moist with a nice tang; it balances the sweetness of candy bars perfectly.
- What if my cheesecake cracks? Don’t fret. Slight cracks happen sometimes from quick cooling. Chill it well and topping helps hide cracks just fine.
For more pressure cooker dessert ideas, check out our Easy Cannoli Cheesecake Bars Recipe and our Cinnamon Apple Fritters You've Got to Attempt that are sure to satisfy your sweet tooth.
Reese’s Butterfinger Cheesecake Bars Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 22 Oreo cookies crushed fine (about 2 ½ cups)
- 6 tablespoons Salted butter melted
- 16 ounces Cream cheese softened
- 0.5 cup Granulated sugar
- 1 ½ teaspoons Vanilla extract
- 2 Large eggs
- 0.5 cup Sour cream
- 8 Fun Size Butterfinger bars chopped
- 8 Reese’s peanut butter cups chopped
- 0.5 cup Caramel ice cream topping
- 1 cup Dark or semisweet chocolate chips
- 0.5 cup Heavy whipping cream
- 0.25 cup Salted butter room temperature
- 0.5 cup Creamy peanut butter
- 1 ½ tablespoons 2% milk
- 1 cup Powdered sugar
Instructions
Instructions
- Preheat your oven to 325°F and line a 9x13 inch baking dish with parchment or grease lightly.
- Crush Oreo cookies into fine crumbs and mix with melted salted butter until evenly coated.
- Press mixture into dish to form crust. Pre-bake for 10 minutes and cool.
- In a bowl, beat cream cheese and sugar until smooth. Add vanilla, eggs, and sour cream; beat until creamy.
- Gently fold in chopped Butterfingers and Reese’s cups.
- Pour mixture over cooled crust and smooth. Bake for 25–30 minutes until center is set but still jiggly.
- Cool to room temperature then drizzle with caramel topping. Chill 2+ hours before slicing.
- Heat heavy cream and pour over chocolate chips in bowl. Let sit, then stir until smooth ganache forms.
- Spread ganache on cooled cheesecake. Chill 4+ hours or overnight to fully set.
- Beat butter, peanut butter, milk, and powdered sugar until smooth. Pipe or spoon frosting on squares before serving.
