Candy Bar Cheesecake Squares Recipes

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CANDY BAR CHEESECAKE



Candy Bar Cheesecake image

Go ahead and give in to temptation--try a new decadent cheesecake and enjoy every bite!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 16

Number Of Ingredients 11

1 1/2 cups finely crushed vanilla wafer cookies (38 cookies)
1/2 cup chopped peanuts
1/3 cup butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3 eggs
3/4 cup whipping (heavy) cream
3 bars (2.07 ounces each) chocolate-covered peanut, caramel and nougat candy, coarsely chopped
1/2 cup whipping (heavy) cream

Steps:

  • Heat oven to 325°F. In medium bowl, mix cookie crumbs, peanuts and butter. Press evenly in bottom of springform pan, 9x3 inches.
  • In large bowl, beat cream cheese until smooth. Gradually beat in sugars and vanilla until smooth. Beat in eggs, one at a time. Beat in 3/4 cup whipping cream. Pour over crust.
  • Bake cheesecake 1 1/4 to 1 1/2 hours or until center is set; cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours.
  • In 1-quart saucepan, melt candy bars over low heat, stirring occasionally. Stir in 1/2 cup whipping cream until smooth. Cool slightly. Remove side of pan. Serve sauce with cheesecake.

Nutrition Facts : Calories 405, Carbohydrate 26 g, Cholesterol 110 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 250 mg

CANDY BAR CHEESECAKE SQUARES



Candy Bar Cheesecake Squares image

A crushed chocolate-sandwich-cookie crust holds a rich cheesecake filling laced and topped with chopped candy bars for a fun, family-pleasing dessert.

Provided by My Food and Family

Categories     Recipes

Time 5h

Yield 24 servings

Number Of Ingredients 7

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
4 eggs
4 chocolate-coated caramel-peanut nougat bars (2.07 oz. each), chopped, divided

Steps:

  • Heat oven to 350°F.
  • Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in 1 cup chopped candy bars; pour over crust. Sprinkle with remaining chopped candy.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 290, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

CHOCOLATE CHEESECAKE CANDY CANE BARS



Chocolate Cheesecake Candy Cane Bars image

To set off the sweetness there's an interesting additional ingredient: a touch of coffee in the crust. For best results, like other cheesecakes, these squares should be chilled overnight so they set completely and slice cleanly.

Provided by Food Network Kitchen

Categories     dessert

Time 9h5m

Yield about 16 (2-inch) squares

Number Of Ingredients 15

20 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon sugar
1/2 teaspoon finely ground coffee beans
1/4 teaspoon fine salt
8 ounces semisweet chocolate, finely chopped
8 ounces cream cheese, at room temperature
2/3 cup sugar
1/2 cup sour cream
2 large eggs, at room temperature
4 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon light or dark corn syrup
2 tablespoons sour cream, at room temperature
1/2 cup crushed candy canes

Steps:

  • For the crust: Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
  • Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
  • For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl; at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively; put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth).
  • Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
  • Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
  • For the glaze: Put the chocolate, butter and corn syrup in a microwave safe bowl and heat at 75% until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
  • Cut into small bars or squares. Serve chilled or at room temperature.
  • Store the bar covered in the refrigerator for up to 5 days.

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS



Chocolate Peanut Butter Cheesecake Bars image

Quicker to bake and chill than a full cheesecake, these chocolate peanut butter cheesecake bars are the perfect choice when you need a crowd-pleasing dessert that's also portable, easy to serve, and handheld. For best results, follow the recipe as written including sufficiently cooling and chilling the bars.

Provided by Sally

Categories     Dessert

Time 6h5m

Number Of Ingredients 11

30 regular Oreos
1/2 cup (1 stick; 115g) unsalted butter, melted
3 8-ounce bricks (24 oz. or 750g) full-fat block-style PHILADELPHIA Cream Cheese, softened to room temperature
1 cup (200g) granulated sugar
1/4 cup (60g) sour cream or plain yogurt, at room temperature
1 cup (250g) creamy peanut butter (not natural style)
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3 large eggs, at room temperature
1/2 cup (1 stick; 115g) unsalted butter
1 heaping cup (around 200g) semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
  • In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
  • Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
  • Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
  • Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
  • Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
  • To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
  • Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.

CANDY BAR CHEESECAKE



Candy Bar Cheesecake image

"With this recipe, you can easily create a cheesecake that tastes like a fancy store-bought treat," Julie Cervenka relates from Ballwin, Missouri. "It's always requested when I'm asked to bring dessert to a function."

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12-14 servings.

Number Of Ingredients 11

1-3/4 cups crushed chocolate wafers (about 28 wafers)
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 cup chocolate syrup
2 teaspoons vanilla extract
3 eggs, lightly beaten
6 Snickers candy bars (2.07 ounces each), coarsely chopped, divided
Additional chocolate syrup

Steps:

  • In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Add eggs; beat just until combined. Stir in 2-1/2 cups chopped candy bars. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 75-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Top with remaining chopped candy bars; drizzle with additional chocolate syrup.

Nutrition Facts : Calories 347 calories, Fat 16g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.

CANDY BAR CHEESECAKE BROWNIES



Candy Bar Cheesecake Brownies image

I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. -Elisabeth Larsen, Pleasant Grv, Utah

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 14

1 cup butter, cubed
2 cups sugar
1/3 cup baking cocoa
2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1 teaspoon salt
1 cup chopped assorted miniature candy bars (about 18)
TOPPING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup chopped assorted miniature candy bars (about 10)

Steps:

  • Preheat oven to 350°. Grease a 13x9-in. baking pan. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add eggs, one at a time, whisking to blend after each addition. Add flour and salt; stir just until combined. Stir in 1 cup candy bars., Spread into prepared pan. In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add egg; beat on low speed just until blended. Drop by tablespoonfuls over batter. Cut through batter with a knife to swirl. Sprinkle with 1/2 cup candy bars., Bake until filling in center is almost set, 30-35 minutes. Cool 1 hour in pan on a wire rack. Refrigerate at least 2 hours. Cut into bars.

Nutrition Facts : Calories 282 calories, Fat 14g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

MOUNDS CHEESECAKE



Mounds Cheesecake image

Make and share this Mounds Cheesecake recipe from Food.com.

Provided by Pinay0618

Categories     Cheesecake

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 11

18 chocolate wafer cookies
10 small Mounds candy bars
1 tablespoon unsalted butter, cut into bits
2 (1 5/8 ounce) hershey's milk chocolate candy bars, broken up
1/2 cup coconut rum
2 teaspoons instant coffee powder
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons coconut extract
4 large eggs

Steps:

  • Crust: Preheat oven to 350°F In processor, pulse ingredients to form fine crumbs. Press onto bottom of 9 inches springform pan.
  • Bake 8 minutes, until set. Cool on rack. Wrap pan with heavy-duty foil.
  • Filling: In glass measure, combine chocolate, 2 Tbsp rum and coffee powder; microwave on HIGH 30 seconds; stir until smooth. Stir in remaining rum; cool. In large bowl, beat cream cheese, sugar, flour and extract until smooth. Beat in eggs, 1 at a time, just until mixed. Remove 2 ½ cups cream-cheese mixture; cover.
  • Stir cooled chocolate-coffee mixture into remaining cream cheese mixture. Pour over crust. Set springform pan in center of large roasting pan; place on oven rack. Pour boiling water into roasting pan to reach halfway up springform pan. Bake 25 minutes, until sides are set (center will be soft). Remove pan from oven; pour reserved cream cheese mixture in a ring over outside edge of set chocolate mixture. Gently spread evenly over entire surface.
  • Bake 35 minutes, until center is almost set. Turn off oven; let stand in oven 30 minutes, with oven door closed. Remove from waterbath to rack. Cool. Cover; refrigerate 8 hours or overnight. Remove sides of pan. Garnish.

Nutrition Facts : Calories 401.8, Fat 25.9, SaturatedFat 15, Cholesterol 137.3, Sodium 249.5, Carbohydrate 30.2, Fiber 0.6, Sugar 23.4, Protein 7.7

CANDY BAR-CHEESECAKE BARS



Candy Bar-Cheesecake Bars image

Provided by My Food and Family

Categories     Home

Time 6h15m

Yield 28 servings

Number Of Ingredients 10

6 cups miniature pretzel twists, divided
1/3 cup packed brown sugar
2/3 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 tsp. vanilla
4 eggs
1/3 cup creamy peanut butter
1 cup semi-sweet chocolate chips, divided
1/3 cup chopped PLANTERS Dry Roasted Peanuts

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Finely crush 5 cups pretzels; place in medium bowl. Add brown sugar and butter; mix well. Press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Pour half the batter into medium bowl; stir in peanut butter. Pour over crust.
  • Melt 1/2 cup chocolate chips as directed on package; stir into remaining batter. Pour over peanut butter layer in pan; spread to evenly cover peanut butter layer with chocolate batter.
  • Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
  • Melt remaining chocolate chips; drizzle over cheesecake. Crush remaining pretzels lightly; sprinkle over cheesecake. Top with nuts. Use parchment handles to remove cheesecake from pan before cutting into bars.

Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

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