Ingredients for White Chocolate Heath Bar Cheesecake
- Graham Cracker Crumbs
- 1 ¾ cups granulated sugar
- Cinnamon
- Butter
- Heath Candy Bars
- 3 (8 ounce) packages cream cheese, softened
- 4 large eggs
- Vanilla Extract
- 12 ounces white chocolate, melted and cooled
- Heavy Cream
- Unsweetened Chocolate
- Salt
- Evaporated Milk
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How to Make White Chocolate Heath Bar Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in melted white chocolate, sour cream, and vanilla.
- Fold in ½ cup of the chopped Heath Bar pieces.
- Pour batter into the prepared crust. Sprinkle the remaining Heath Bar pieces over the top.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. (It will firm up as it cools).
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
300g
Fat
140g
Carbs
27g
