Candy Bar Cheesecake

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



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


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

Sauce and Garnish

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


  1. 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. 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. 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. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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