White Chocolate Heath Bar Cheesecake Recipes

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.

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 CHEESECAKE

Steps:

• 1. CHOCOLATE VANILLA WAFER CRUST: Combine vanilla wafer crumbs, powdered sugar and Hershey's cocoa in bowl; stir ini melted butter. Press mixture firmly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 8 minutes; cool slightly.
• 2. FILLING: Beat cream cheese and sugar in a large bowl on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
• 3. Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
• 4. Bake in a preheated 350º oven for 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.
• 5. Cover; refrigerate leftover cheesecake.

WHITE CHOCOLATE CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Grease 8-inch square pan with shortening or cooking spray. In small bowl, mix crushed cookies and butter. Press in bottom of pan. Bake 10 minutes. Cool completely, about 20 minutes.
• Reduce oven temperature to 325°F. In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, just until blended. In small bowl, mix chopped white chocolate and flour; fold into cream cheese mixture. Spread batter over crust.
• Bake 28 to 30 minutes or until edges are set but center still jiggles slightly. Cool completely in pan on cooling rack, about 1 hour. Refrigerate 2 hours before serving. Cut into 4 rows by 4 rows. Garnish with raspberries and mint.