Candy Bar Cheesecake Recipe
Ingredients
- 1-1/2 cups crushed chocolate wafer cookies (about 25 cookies)
- 1/3 cup sugar
- 1/3 cup butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 eggs
- 2 teaspoons vanilla
- 20 Twix bars (fun-size) candy (or your favorite candy bar), unwrapped, cut into quarters (about 2 cups)
- Heat oven to 300°F. Spray 9-inch spring-form pan with cooking spray. To minimize cracking, place shallow pan half full of hot water on lower oven rack.
- In medium bowl, mix cookie crumbs, sugar and butter. Press into bottom of springform pan.
- Open candy bars and cut each one into 3-4 pieces, set aside.
- In large bowl, beat cream cheese and sweetened condensed milk with electric mixer until smooth. Beat in eggs, one at a time, just until blended. Stir in vanilla and candy bars. Pour over crust.
- Bake 40 to 50 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- Just before serving, run small metal spatula around edge of pan; carefully remove side of pan. Drizzle with Chocolate Syrup and Caramel Syrup or topping. Cover and refrigerate any remaining cheesecake.
