Reese’s Butterfinger Cheesecake Bars Pressure Cooker Recipe
Decadent cheesecake bars made with an Oreo crust, stuffed with Butterfingers and Reese’s cups, and topped off with rich caramel and chocolate—made effortlessly in the pressure cooker.
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.
Notes
Store bars in airtight container in the fridge up to 5 days. For longer storage, freeze and thaw as needed.