CANDY BAR CHEESECAKE
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
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
CHOCOLATE CHEESECAKE CANDY CANE BARS
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
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.
CANDY BAR CHEESECAKE
"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
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
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
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.
LAYERED CARAMEL CANDY BAR CHEESECAKE
Is it a candy bar? Is it a cheesecake? Is it a cake? Whatever you call it, it's a slice of pure chocolaty caramel, layered heaven.
Provided by Heather Baird
Categories Dessert
Time 7h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.
- In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.
- Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.
- Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
- While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
- To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.
- Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.
Nutrition Facts : Calories 1140, Carbohydrate 123 g, Cholesterol 230 mg, Fat 12 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 36 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 79 g, TransFat 1 1/2 g
SNICKERS® CHEESECAKE
Decadently rich, but oh so addictive. Combines two of my loves, candy and cheesecake.
Provided by Kara
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 12h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix ground cookies, butter, and 1 tablespoon sugar together in a bowl until combined. Press into the bottom of a 9-inch springform pan. Top crust with 1/4 cup caramel chips and 2 tablespoons chopped peanuts.
- Mix cream cheese and 1 1/2 cups sugar together until smooth. Blend in milk. Mix in eggs 1 at a time; stir until just incorporated. Mix in sour cream, vanilla extract, and 2 tablespoons flour, using a wooden spoon, until batter is smooth.
- Chop 6 mini candy bars into small pieces; toss with 1 tablespoon flour in a bowl (to prevent sinking to bottom of cake). Stir into batter; pour into crust-lined pan.
- Bake in the preheated oven for 1 hour. Keep door closed. Turn off heat; let cake cool in the oven for at least 3 hours. Remove from oven; chill 8 hours to overnight.
- Release cake from pan; transfer to a serving plate. Decorate top edge of cake with whipped cream. Put remaining 1/4 cup caramel chips and 2 tablespoons chocolate chips in separate microwave-safe bowls; heat in the microwave until melted, about 1 minute. Drizzle melted caramel over cake; repeat with melted chocolate. Chop remaining candy bars and arrange on top of whipped cream. Sprinkle remaining 2 tablespoons peanuts on cake.
Nutrition Facts : Calories 647.2 calories, Carbohydrate 50.7 g, Cholesterol 178.6 mg, Fat 45.7 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 26.5 g, Sodium 386.9 mg, Sugar 42.7 g
BUTTERFINGER CANDY BAR CHEESECAKE
I found this recipe in a cookbook that is a few years old. I decided to try it out for an auction we were having to raise money for our trip to Utah. It turned out fantastic, and it sold for $60, if I remember correctly.
Provided by zoegirl21
Categories Cheesecake
Time 1h50m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Crust:.
- In a small bowl, combine the crumbs and melted butter.
- Press into the bottom and 1 1/2" up the sides of a greased 9" springform pan, and then, set aside.
- Filling:.
- In a large mixing bowl, beat the softened cream cheese and sugar until it is smooth and fluffy.
- Beat in the cream and vanilla.
- Add the eggs (They should already be lightly beaten); beat on a low speed until they are just combined.
- Stir in the chopped candy bar pieces.
- Pour into the crust.
- Place the pan on a baking sheet (preferably one with sides).
- Bake at 325 degrees until the center is almost set, about 60-70 minutes. The top should look golden brown, but make sure it isn't getting burnt. If it is, turn down the oven a little bit.
- Cool it on a wire rack for ten minutes.
- Carefully run a knife around the edges to loosen. Make sure the knife is getting behind the crust and not cutting it off the cheesecake.
- Cool the cheesecake at room temperature for another hour.
- Put it in the refrigerator, and leave it there overnight.
- The next day, remove the sides of the pan from the cheesecake.
- Sprinkle the chopped candy bar pieces on top of the cake, and then drizzle with butterscotch or caramel topping.
- Refrigerate the leftovers.
TOFFEE BAR CHEESECAKE
A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.
Provided by Dania
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
- In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
- Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.
Nutrition Facts : Calories 501 calories, Carbohydrate 51.1 g, Cholesterol 135.5 mg, Fat 31.1 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 345.2 mg, Sugar 43.2 g
CANDY BAR-CHEESECAKE BARS
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 28 servings
Number Of Ingredients 10
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
CANDY BAR CHEESECAKE
Make and share this Candy Bar Cheesecake recipe from Food.com.
Provided by Tisy Adams
Categories Cheesecake
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Making the crust:.
- Preheat oven to 325 degrees.
- In a medium bowl, combine wafer crumbs, butter and sugar; stir until crumbs are moist.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake crust until firm, about 12 minutes.
- Transfer the pan to a wire rack; let cool.
- Making the Caramel Layer:.
- In a medium microwave-safe bowl, combine caramels and milk.
- Microwave on HIGH for 5 minutes, stirring at 1 minute intervals, until the mixture is melted and smooth.
- Let the mixture cool for 15 minutes; stir in peanuts.
- Pour mixture over crust; spread evenly.
- Let cool completely.
- Making the Filling:.
- In a large bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
- Beat in sugar and vanilla until blended.
- Using mixer on low speed, beat in eggs, one at a time, just until blended, about 2 minutes.
- Spoon the filling over the caramel layer; spread evenly.
- Bake cheesecake until the filling is almost set, about 1 hour.
- Turn off oven; let cheesecake stand in oven with door ajar for 1 hour.
- Transfer the pan to a wire rack.
- Run a thin knife around the pan sides; cool completely.
- Remove the pan sides.
- cover tightly; refrigerate overnight.
- Topping the Cheesecake:.
- In a small saucepan, bring cream to a boil over high heat.
- Remove saucepan from heat; stir in chocolate chips.
- Whisk mixture until smooth and melted, about 30 seconds.
- Let cool for 20 minutes.
- Transfer cheesecake to a plate.
- Spread glaze over cheesecake; sprinkle with nuts.
- Refrigerate until glaze is set, 1 hour.
- Note: This Cheesecake is baked until almost set; it will become more firm as it cools.
Nutrition Facts : Calories 651.1, Fat 42.1, SaturatedFat 20.6, Cholesterol 140.7, Sodium 389.7, Carbohydrate 61.9, Fiber 1.4, Sugar 46.8, Protein 11.1
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