Heath Bar Cheesecake Recipes

HEATH CHEESECAKE BARS

Steps:

• First - gather your ingredients.
• Next - melt the butter.
• Then, use your Vitamix or food processor to crush the Oreo cookies and pretzels. Mix the butter and crushed mixture all together and push into the bottom of a 8x8 pan that is lined with parchment paper.
• Once your crust is made, time to whip up the cheesecake.
• In your stand mixer, on medium, mix the cream cheese until it's soft.
• Add in the egg, the sugar and vanilla. Mix well.
• Then, add in the peanut pieces, heath pieces and chocolate chips.
• Time to bake - set your oven to 350 degrees and bake for 30-33 minutes - until the edges are nice and golden brown.
• Let it cool for 25-35 minutes at room temperature and then in the fridge for at least 3 hours.
• Once the cheesecake is set - pull it out of the pan using the parchment paper. Then, take off the paper and place it on a cutting board. Cut away. I cut mine into 25 pieces.

MINI HEATH BAR CHEESECAKES

Steps:

• Preheat oven to 325ºF. Line muffin tins with 24 cupcake liners and coat lightly with non-stick cooking spray.
• For the crust, in a small bowl, combine the graham cracker crumbs, brown sugar and melted butter. Stir together with a fork until well blended and all the dry ingredients are moistened. Press a heaping tablespoon of the mixture into the bottom of each cupcake liner. Set aside.
• For the cheesecake, using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add vanilla, cream and flour mixing until smooth and creamy.
• Place 1 tsp of toffee bits on top of each cupcake crust. Fill each cup with the cheesecake mixture and sprinkle remaining toffee bits over cheesecake. Bake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more. Remove from the oven and allow the cupcakes to cool completely. Refrigerate before serving.
• To garnish, place a few chocolate bar pieces on top and drizzle with melted chocolate.

HEATH BAR CHEESECAKE

Steps:

• Preheat oven to 325
• In a small bowl add the graham cracker crumbs, melted butter and brown sugar. Stir with a fork until well blended. Press crumb mixture evenly onto the buttered base of the springform pan. Set aside.
• Add the cream cheese to the work bowl of a stand mixer. Beat cream cheese on medium speed until blended and the consistency of thick frosting.
• With the mixer running, add the granulated sugar. When it is incorporated, add the brown sugar. Stop mixer and scrape the batter off the sides of the bowl. Set the mixer to low speed and add the vanilla and almond extracts, and the salt. Add the eggs one at a time, mixing until incorporated after each addition.
• Remove the batter from the mixer stand. Fold the chopped Heath bars in with a spatula until incorporated. Empty the batter into the prepared pan.
• Bake for 65 to 70 minutes until cheesecake is set and wiggles only slightly in the center. Remove cheesecake from the oven. Gently run a knife around the edges of the cake. Cool cake in pan. When cool, release the lock on the outer rim of the pan and remove the outer rim. Chill cake in refrigerator for 4 hours.
• To make the ganache, put the chocolate chips into a heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Add the boiling cream to the chocolate chips. Stir the mixture with a fork until blended. Let ganache cool for 5 minutes. Stir. Pour ganache on the top of the cheesecake, spreading with a spoon. Return cheesecake to the refrigerator and chill for 3 more hours or overnight. Serve.

TOFFEE BAR CHEESECAKE

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.

HEATH BAR CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. Combine crust ingredients; press into bottom and 1 1/2 inches up the sides of 9" springform pan. Refrigerate.
• In large bowl, beat cream cheese with sugar at medium speed until fluffy.
• Add eggs, 1 at a time, beating well after each addition.
• Beat in sour cream and vanilla; blend until smooth.
• Spoon half of filling over prepared crust. Sprinkle half of Heath bars over filling; cover with remaining filling.
• Bake one hour our until cheesecake is just firm when pan is tapped gently. Cool completely in pan on wire rack. Sprinkle remaining Heath bars over top.
• Refrigerate until chilled.

HEATH BAR CRUNCH CHEESECAKE

Steps:

• For Crust: Preheat oven to 350 degrees. Butter two 9" springform pans. Blend all ingredients in processor until moist. Divide mixture between prepared pans. Press onto bottom and 2" up sides of pans. For Filling: Sprinkle 11/4 c. crushed toffee over bottom of each crust. Beat cheese, sugar and vanilla in large bowl until well blended. Beat in sour cream. Beat in eggs 1 at a time. Divide filling between prepared crusts. Bake cakes until golden on top, cracked around edges and just set in center, about 1 hr. 5 min. Transfer cakes to racks; let cool 10 min (centers will fall). Maintain oven temp. Meanwhile, prepare topping: Whisk first 3 ingredients in medium bowl to blend. Spoon over cakes. Bake until topping just sets, about 5 minutes. Refrigerate immediately. Chill uncovered overnight. Cut around pan sides to loosen cakes. Release sides. Top with toffee.

WHITE CHOCOLATE HEATH BAR CHEESECAKE

Steps:

• MAKE THE CRUST: Preheat oven to 350*F.
• Finely crush or chop the Heath bars; transfer to a bowl and set aside.
• Wrap the outside of a 10" springform pan with 3 layers of foil, reaching the top of the pan; grease the inside.
• Combine the graham cracker crumbs, sugar, cinnamon, and melted butter; press evenly into the bottom and partway up the sides of the prepared pan.
• Place half the candy in a mound in the center of the crust; bake for 10 minutes.
• Set aside to cool.
• MAKE THE FILLING: Using an electric mixer on medium speed, beat the cream cheese for 10 minutes.
• Add the sugar and beat another 10 minutes, until very light and smooth.
• Add the eggs, one at a time, beating well after each addition.
• Blend in the vanilla; add the cream slowly, mixing until well blended.
• Drizzle in the melted chocolate; blend well.
• Pour filling over crust; let stand for 10 minutes.
• Place the cheesecake in another pan filled with 1/2" of water.
• Bake for 90 minutes; remove from oven.
• Sprinkle remaining candy on top; return to oven for 10 minutes.
• Remove cheesecake from the oven and the water bath.
• Let cool at least 2 hours; cover and refrigerate at least another 4 hours.
• MAKE THE FUDGE SAUCE (if desired): Melt the butter and chocolate together in a large saucepan over low heat.
• Add the salt, sugar, evaporated milk, and vanilla, blending until smooth.
• Increase the heat to medium and whisk the mixture for 1 minute while it bubbles.
• Remove from heat; serve warm, with thin slices of chilled cake.