Candy Bar Cheesecake Recipes

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.

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.

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.

Steps:

• 1. Preheat oven to 375 degrees F. In a large bowl with an electric mixer on medium speed, beat cream cheese and sugar 2 minutes, or until creamy. Add eggs and vanilla and continue beating until thoroughly combined.
• 2. Reserve 8 pieces of candy for garnish. Stir remaining chopped candy into cream cheese mixture; mix well and pour into crust. Bake 30 to 35 minutes, or until almost set in center.
• 3. Loosely cover and chill at least 4 hours or overnight. When ready to serve, garnish with whipped topping and reserved candy pieces. You can try almost any favorite candy bar in this cheesecake. Maybe try a new one every time you make it!

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.

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.

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.