Layered Caramel Candy Bar Cheesecake Recipes

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:

• 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.
• In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
• Press into the bottom of a 9 x 13 inch baking dish sprayed with nonstick cooking spray; set aside.
• In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
• Beat in eggs, one at a time.
• Add sour cream and mix again until smooth.
• Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
• Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
• Remove from the oven, and let cool for an hour.
• Combine brown sugar and butter in a saucepan over medium heat.
• Stir continuously until the butter is melted and sugar is dissolved.
• Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don't have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
• Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake.
• Smooth and let set until cool.
• Cut into squares and serve.