Best Candy Bar Cheesecake Recipes

CANDY BAR CHEESECAKE BROWNIES

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.

LAYERED CARAMEL CANDY BAR CHEESECAKE

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.

CANDY BAR CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Add eggs; beat just until combined. Stir in 2-1/2 cups chopped candy bars. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 75-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Top with remaining chopped candy bars; drizzle with additional chocolate syrup.

BUTTERFINGER CANDY BAR CHEESECAKE

Steps:

• Crust:.
• In a small bowl, combine the crumbs and melted butter.
• Press into the bottom and 1 1/2" up the sides of a greased 9" springform pan, and then, set aside.
• Filling:.
• In a large mixing bowl, beat the softened cream cheese and sugar until it is smooth and fluffy.
• Beat in the cream and vanilla.
• Add the eggs (They should already be lightly beaten); beat on a low speed until they are just combined.
• Stir in the chopped candy bar pieces.
• Pour into the crust.
• Place the pan on a baking sheet (preferably one with sides).
• Bake at 325 degrees until the center is almost set, about 60-70 minutes. The top should look golden brown, but make sure it isn't getting burnt. If it is, turn down the oven a little bit.
• Cool it on a wire rack for ten minutes.
• Carefully run a knife around the edges to loosen. Make sure the knife is getting behind the crust and not cutting it off the cheesecake.
• Cool the cheesecake at room temperature for another hour.
• Put it in the refrigerator, and leave it there overnight.
• The next day, remove the sides of the pan from the cheesecake.
• Sprinkle the chopped candy bar pieces on top of the cake, and then drizzle with butterscotch or caramel topping.
• Refrigerate the leftovers.

CANDY BAR-CHEESECAKE BARS

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.

CANDY BAR CHEESECAKE

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!

CANDY BAR CHEESECAKE SQUARES

Steps:

• Heat oven to 350°F.
• Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in 1 cup chopped candy bars; pour over crust. Sprinkle with remaining chopped candy.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

CANDY BAR CHEESECAKE

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.