Ingredients for Candy Bar Cheese Cake
- Shortbread Cookie
- Graham Cracker Crumbs
- 3 tablespoons unsalted butter (softened)
- 16 ounces cream cheese (softened)
- ½ cup half-and-half
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Chocolate Covered English Toffee Bars
- White Chocolate Baking Bar
- Malted Milk Balls
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Candy Bar Cheese Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Candy Bar Cheese Cake
- Preheat oven to 350°F (175°C).
- For the crust: Crush 1 ½ cups shortbread cookies and ½ cup graham crackers into fine crumbs. Add ½ cup (1 stick) melted unsalted butter.
- Stir until well combined. The mixture may be crumbly.
- Press the crumb mixture firmly into the bottom and up the sides of a 9x1-inch tart pan with a removable bottom.
- Bake for 12-15 minutes, or until lightly golden brown.
- Remove from oven and let cool completely on a wire rack.
- For the filling: In a food processor or blender, combine 16 ounces cream cheese (softened), 3 tablespoons unsalted butter (softened), ½ cup half-and-half, 3 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract.
- Blend until completely smooth and creamy.
- In a separate bowl, gently stir in 1 cup chopped bite-sized candy bars (your favorites!).
- Gently fold the candy into the cream cheese mixture.
- Pour the filling into the prepared crust.
- Place the tart pan in a larger, shallow baking pan to catch any drips.
- Pour enough hot water into the larger pan to come halfway up the sides of the tart pan (this creates a water bath).
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes.
- Remove from oven and let cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
103g
Fat
48g
Carbs
9g
