Candy Bar Cheesecake


  • 1 1/4 cups finely crushed shortbread cookies (about 25 cookies)
  • 2 tablespoons butter or margarine, melted
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup whipping cream
  • 2 eggs
  • 2 caramel and nougat-filled chocolate candy bars (2.05 oz each), unwrapped, cut into 1/2-inch pieces
Sauce and Garnish
  • 1 caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped
  • 4 to 5 teaspoons milk
  • Whipped cream, if desired
  • 1caramel and nougat-filled chocolate candy bar (2.05 oz), unwrapped, chopped, if desired


1 _ Heat oven to 325°F. Line 9- or 8-inch round cake pan with foil. In medium bowl, mix crushed cookies and butter; press firmly in bottom of pan. Bake 8 minutes.

2 _ Meanwhile, in large bowl with electric mixer, beat cream cheese on medium speed until smooth and creamy. Reserve 1 tablespoon of the sugar; place in small bowl. Gradually beat remaining sugar and the whipping cream into cream cheese. Add eggs 1 at a time, beating well after each addition. In reserved sugar, toss 2 chopped candy bars until coated.

3 _ Remove partially baked crust from oven. Sprinkle sugar-coated candy bar pieces over crust; press in lightly. Pour cream cheese mixture evenly over candy.

4 _ Return to oven; bake 40 to 50 minutes or until edges are set and center is almost set but jiggles slightly. Cool on wire rack 1 hour. Refrigerate at least 4 hours before serving.

5 _ Just before serving, in small microwavable bowl, microwave 1 chopped candy bar and enough milk on High 20 to 40 seconds, stirring every 20 seconds, until melted, smooth and drizzling consistency.

6 _ Use foil to lift cheesecake from pan. Remove foil; place cheesecake on serving plate. Cut into wedges; place on individual plates. Drizzle 1 teaspoon melted candy topping over each serving. Top with whipped cream and chopped candy. Store in refrigerator.