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Candy Bar Cheesecake

(86)
  19 reviews
  • 15 min prep time
  • 6 hr 5 min total time
  • 11 ingredients
  • 12 servings
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Rich and creamy cheesecake meets its match in caramel chocolate candy bars. Both team up to make this decadent dessert to please even the most discriminating cheesecake lovers.

Ingredients

Crust

1 1/4
cups finely crushed shortbread cookies (about 25 cookies)
2
tablespoons butter or margarine, melted

Filling

2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
1/4
cup whipping cream
2
eggs
2
caramel and nougat-filled chocolate candy bars (2.05 oz each), unwrapped, cut into 1/2-inch pieces

Sauce and Garnish

1
caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped
4
to 5 teaspoons milk
Whipped cream, if desired
1
caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped, if desired

Steps

  • 1 Heat oven to 325°F. Line 9- or 8-inch round cake pan with foil. In medium bowl, mix crushed cookies and butter; press firmly in bottom of pan. Bake 8 minutes.
  • 2 Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth and creamy. Reserve 1 tablespoon of the sugar; place in small bowl. Gradually beat remaining sugar and the whipping cream into cream cheese. Add eggs 1 at a time, beating well after each addition. In reserved sugar, toss 2 chopped candy bars until coated.
  • 3 Remove partially baked crust from oven. Sprinkle sugar-coated candy bar pieces over crust; press in lightly. Pour cream cheese mixture evenly over candy.
  • 4 Return to oven; bake 40 to 50 minutes or until edges are set and center is almost set but jiggles slightly. Cool on wire rack 1 hour. Refrigerate at least 4 hours before serving.
  • 5 Just before serving, in small microwavable bowl, microwave 1 chopped candy bar and enough milk on High 20 to 40 seconds, stirring every 20 seconds, until melted, smooth and drizzling consistency.
  • 6 Use foil to lift cheesecake from pan. Remove foil; place cheesecake on serving plate. Cut into wedges; place on individual plates. Drizzle 1 teaspoon melted candy topping over each serving. Top with whipped cream and chopped candy. Store in refrigerator.
  • 1 Heat oven to 325°F. Line 9- or 8-inch round cake pan with foil. In medium bowl, mix crushed cookies and butter; press firmly in bottom of pan. Bake 8 minutes.
  • 2 Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth and creamy. Reserve 1 tablespoon of the sugar; place in small bowl. Gradually beat remaining sugar and the whipping cream into cream cheese. Add eggs 1 at a time, beating well after each addition. In reserved sugar, toss 2 chopped candy bars until coated.
  • 3 Remove partially baked crust from oven. Sprinkle sugar-coated candy bar pieces over crust; press in lightly. Pour cream cheese mixture evenly over candy.
  • 4 Return to oven; bake 40 to 50 minutes or until edges are set and center is almost set but jiggles slightly. Cool on wire rack 1 hour. Refrigerate at least 4 hours before serving.
  • 5 Just before serving, in small microwavable bowl, microwave 1 chopped candy bar and enough milk on High 20 to 40 seconds, stirring every 20 seconds, until melted, smooth and drizzling consistency.
  • 6 Use foil to lift cheesecake from pan. Remove foil; place cheesecake on serving plate. Cut into wedges; place on individual plates. Drizzle 1 teaspoon melted candy topping over each serving. Top with whipped cream and chopped candy. Store in refrigerator.

Expert Tips

For greater ease in cutting the candy bars, use a knife dipped frequently in hot water.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
210
% Daily Value
Total Fat
24g
36%
Saturated Fat
13g
63%
Trans Fat
1 1/2g
Cholesterol
95mg
31%
Sodium
240mg
10%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
22g
22%
Protein
6g
6%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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