Best 6 Candy Bar Cheesecake Recipes
Indulge in a delectable journey as we present the ultimate Candy Bar Cheesecake, a symphony of flavors that will tantalize your taste buds and leave you craving for more. This extraordinary dessert combines the irresistible charm of your favorite candy bars with the creamy richness of a classic cheesecake, resulting in a masterpiece that is both visually stunning and incredibly delicious.
Envision layers of creamy cheesecake swirled with ribbons of melted candy bars, each bite offering a burst of nostalgic flavors that evoke childhood memories. This recipe offers endless possibilities, allowing you to customize your cheesecake with your favorite candy bars, from the classic Snickers and Milky Way to the decadent Reese's Peanut Butter Cups and Twix.
But the Candy Bar Cheesecake is just the beginning of this culinary adventure. We have compiled a collection of equally tempting recipes that showcase the versatility of candy bars in desserts. From Candy Bar Brownies that boast a fudgy texture and gooey candy bar filling to Candy Bar Cookies that offer a delightful combination of crispy edges and chewy centers, each recipe is a celebration of candy bar indulgence.
So, gather your ingredients, preheat your oven, and embark on a culinary expedition that will satisfy your sweet tooth and leave you with memories that will last a lifetime. Treat yourself and your loved ones to the Candy Bar Cheesecake and its delectable companions, and experience the magic that happens when candy bars meet the world of desserts.
CANDY BAR CHEESECAKE BROWNIES
I came up with these brownies as a way to use up my son's leftover Halloween candy. You can tint the cream cheese orange for a spooky touch. -Elisabeth Larsen, Pleasant Grv, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 282 calories, Fat 14g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 233mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
LAYERED CARAMEL CANDY BAR CHEESECAKE
Is it a candy bar? Is it a cheesecake? Is it a cake? Whatever you call it, it's a slice of pure chocolaty caramel, layered heaven.
Provided by Heather Baird
Categories Dessert
Time 7h40m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1140, Carbohydrate 123 g, Cholesterol 230 mg, Fat 12 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 36 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 79 g, TransFat 1 1/2 g
CANDY BAR CHEESECAKE
"With this recipe, you can easily create a cheesecake that tastes like a fancy store-bought treat," Julie Cervenka relates from Ballwin, Missouri. "It's always requested when I'm asked to bring dessert to a function."
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12-14 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 347 calories, Fat 16g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 233mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
BUTTERFINGER CANDY BAR CHEESECAKE
I found this recipe in a cookbook that is a few years old. I decided to try it out for an auction we were having to raise money for our trip to Utah. It turned out fantastic, and it sold for $60, if I remember correctly.
Provided by zoegirl21
Categories Cheesecake
Time 1h50m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 10
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
Don't throw away that leftover Halloween candy. Turn it into this to-die-for Candy Bar Cheesecake that will have even the pickiest ghouls and goblins raving from Mr Food!
Provided by LINDA BAILEY
Categories Nuts
Time 50m
Number Of Ingredients 7
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
Go ahead and give in to temptation--try a new decadent cheesecake and enjoy every bite!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 16
Number Of Ingredients 11
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.
Nutrition Facts : Calories 405, Carbohydrate 26 g, Cholesterol 110 mg, Fiber 1 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 250 mg
Tips:
- To ensure a smooth and creamy cheesecake filling, make sure the cream cheese is at room temperature before mixing. This will help it blend more easily with the other ingredients and prevent lumps.
- For a richer cheesecake, use a combination of cream cheese and sour cream in the filling. The sour cream will add a tangy flavor and help to balance out the sweetness of the candy bars.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the edges of the graham cracker crust so that it fits snugly into the pan.
- To prevent the cheesecake from cracking, bake it in a water bath. This will create a humid environment that will help to keep the cheesecake moist and prevent it from drying out.
- To get a perfectly smooth top on your cheesecake, run a knife around the edge of the pan after it has been baking for about 30 minutes. This will help to prevent the cheesecake from puffing up and cracking.
- Chill the cheesecake for at least 4 hours, or overnight, before serving. This will allow the cheesecake to set properly and develop its full flavor.
Conclusion:
This candy bar cheesecake is a delicious and easy dessert that is perfect for any occasion. With its creamy filling, crunchy crust, and sweet candy bar topping, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this candy bar cheesecake a try. You won't be disappointed!
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