Candy Bar Cheesecake

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.

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  • prep time 15 min
  • total time 6 hr 5 min
  • ingredients 11
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
13g,
13%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
95mg
95%;
Sodium
240mg
240%;
Total Carbohydrate
30g
30%
(Dietary Fiber
0g
0%
  Sugars
22g
22%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
6%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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