Candy Bar Cheese Cake
Indulge your sweet tooth with this luscious Candy Bar Cheesecake, a dessert that combines creamy decadence with irresistible candy bar goodness. Built on a buttery chocolate cookie crust, the velvety cheesecake filling is infused with chunks of your favorite mini candy bars, adding bursts of crunchy, gooey flavor to every bite. A luxurious chocolate ganache topping takes this dessert to the next level, while additional candy bar pieces add a playful and eye-catching finishing touch. Perfect for parties or special occasions, this show-stopping cheesecake is baked in a water bath to ensure a silky-smooth texture, then chilled to perfection. Whether you’re a chocolate lover or a cheesecake enthusiast, this recipe is guaranteed to be your new go-to indulgence.
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Recipe Information
Ingredients
- 24 pieces Chocolate sandwich cookies
- 5 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 1.5 cups Mini candy bars, chopped
- 1 cup Heavy cream
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Additional chopped candy bars for topping
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the outside of the pan with aluminum foil to prevent leaks.
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Mix the crumbs with the melted butter until the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy using a hand mixer or stand mixer.
Add the sour cream and vanilla extract to the cream cheese mixture, beating well to combine. Add the eggs one at a time, beating after each addition until just blended.
Gently fold the chopped candy bars into the cheesecake filling, being careful not to overmix.
Pour the cheesecake filling onto the prepared crust. Smooth out the top with a spatula.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan to create a water bath.
Carefully place the roasting pan in the oven and bake for 60-70 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack open the oven door. Let the cheesecake cool in the oven for 1 hour, then remove it from the water bath and let it cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
To make the ganache topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 5 minutes, then stir until smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading it evenly over the top. Allow the ganache to set for about 20 minutes.
Garnish the top of the cheesecake with the additional chopped candy bars. Slice and serve!
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 34.7 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 538 mg | 23% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 81.4 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 138 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
