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Candy Bar Cheesecake

If you're going to have a treat, why not go all the way, like this over-the-top combo of chocolate cookies, cheesecake and yummy candy bars.

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  • prep time 20 min
  • total time 4 hr 35 min
  • ingredients 10
  • servings 12
 

Ingredients

Crust

2
cups chocolate cookie crumbs (from 15-oz box)
1/3
cup granulated sugar
1/4
cup butter or margarine, melted

Filling

2
milk chocolate-covered peanut, caramel and nougat candy bars (3.7 oz each), unwrapped
3
packages (8 oz each) cream cheese, softened
1
cup packed brown sugar
1
container (8 oz) sour cream
1
teaspoon vanilla
2
eggs

Topping

Milk chocolate ice cream topping, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In ungreased 9-inch springform pan, mix cookie crumbs and granulated sugar. Drizzle melted butter over mixture; toss with fork until well combined. Firmly press mixture in bottom and 2 inches up side of pan to form crust.
  • 2 Cut each candy bar in half lengthwise; cut each half into 8 pieces. Set aside. In large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in sour cream, vanilla and eggs until smooth, scraping down sides of bowl once. Stir in candy pieces. Pour mixture into crust-lined pan.
  • 3 Bake 1 1/4 hours or until knife inserted slightly off center comes out clean (center will be slightly jiggly). Cool completely in pan on wire rack, about 1 hour.
  • 4 Carefully remove side of pan. Refrigerate until chilled before serving, at least 2 hours.
  • 5 Cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with ice cream topping. Store in refrigerator.
  • 1 Heat oven to 350°F. In ungreased 9-inch springform pan, mix cookie crumbs and granulated sugar. Drizzle melted butter over mixture; toss with fork until well combined. Firmly press mixture in bottom and 2 inches up side of pan to form crust.
  • 2 Cut each candy bar in half lengthwise; cut each half into 8 pieces. Set aside. In large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until fluffy. Beat in sour cream, vanilla and eggs until smooth, scraping down sides of bowl once. Stir in candy pieces. Pour mixture into crust-lined pan.
  • 3 Bake 1 1/4 hours or until knife inserted slightly off center comes out clean (center will be slightly jiggly). Cool completely in pan on wire rack, about 1 hour.
  • 4 Carefully remove side of pan. Refrigerate until chilled before serving, at least 2 hours.
  • 5 Cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with ice cream topping. Store in refrigerator.

EXPERT TIPS

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Expert Tips

Chocolate cookie crumbs are available in the baking aisle or ice cream toppings section of the supermarket. Or, crush the wafers in a sturdy plastic bag using a rolling pin.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
(
Calories from Fat
320),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
20g,
20%
),
Cholesterol
120mg
120%;
Sodium
410mg
410%;
Total Carbohydrate
54g
54%
(Dietary Fiber
1g
1%
  Sugars
44g
44%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
10%;
Iron
10%;
Exchanges:
3 1/2 Starch; 7 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Snickers® is a registered trademark of M&M Mars, Inc., Hackettstown, NJ