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Mini Haunted House Craft

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Things You'll Need

  • Things You’ll Need
  • For the Crust
  • 8 whole graham crackers, broken into 1-inch pieces
  • 6 tbsp. (3/4 stick) unsalted butter, melted and cooled
  • 3 tbsp. brown sugar
  • 2 tbsp. all-purpose flour
  • 1 1/2 tsp. creamy peanut butter
  • 1/8 tsp. salt
  • For the Filling
  • 2 (8 ounce) cream cheese blocks, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tsp. vanilla extract
  • 12 REESE’S Peanut Butter Cups (0.75 oz each), divided, cut into 6 pieces each
  • 2 ounces bittersweet chocolate, chopped

How to Make

  • How to Make

  • Cut 9 peanut butter cups into 6 pieces each. Place pieces in freezer for about 30 minutes to help prevent them from melting during baking.

  • Preheat oven to 325°F. Line an 8-inch baking pan with aluminum foil, leaving 2 to 3 inches draped over the sides.

  • Using a rubber spatula, gently fold the peanut butter cup pieces into the cheesecake mixture. Pour the cheesecake mixture over the graham crust, spreading evenly.

  • Bake for 35 to 40 minutes, or until the edges are set but the middle is still jiggly. Cool on wire rack for 2 hours. Once cooled, cover with aluminum foil and place in the refrigerator overnight.

  • Remove the cheesecake from the pan using the overhanging foil. Cut into 16 squares and place them on a foil wrapped wire rack.

  • Microwave the bittersweet chocolate for 45 seconds. Stir, and heat in 15 second intervals until completely melted and smooth. Drizzle over the bars and top each with a piece of REESE’S peanut butter cup. Serve immediately or store in the fridge in an airtight container.

  • For the crust: Place the graham crackers in the bowl of a food processor or blender and pulse until crackers form fine crumbs. Add butter, brown sugar, flour, peanut butter and salt. Pulse together until all ingredients are well combined. Scrape down sides of bowl as needed. Add crust mixture to the bottom of the prepared pan. Press evenly across the bottom to pack it down.

  • Bake crust for 12 to 15 minutes, or until it begins to brown. Cool completely on wire rack.

  • For the filling: Beat the cream cheese in a mixer bowl set on medium-high speed until smooth (3 to 5 minutes). Scrape sides as necessary. On medium-low speed, slowly beat in granulated sugar until well incorporated (1 to 2 minutes). Beat in eggs, one at a time, making sure each is combined well. Add in sour cream, vanilla, until well combined (1 minute). Set aside.

  • More Sweet Ideas:

  • Halloween S’mores Bars

  • Bat Treat Boxes Craft

  • Halloween Play Dough

  • Page Title: HERSHEY’S Halloween | Halloween Recipes | REESE’S Peanut Butter Cup Cheesecake Squares

  • Meta Description: Celebrate Halloween by baking REESE’S Peanut Butter Cup Cheesecake Squares for the family. Visit Celebrate HERSHEY’S Halloween for more recipes, crafts, costumes and fun stuff!

  • Meta Keywords: HERSHEY’S Halloween, Halloween Recipes, REESE’S Peanut Butter Cup Cheesecake Squares, Easy recipes, dessert recipes, chocolate recipes