Chocolate Nougat Bar Cheesecake
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- 1 oz
- chocolate wafer cookies
- 4 Tbsp
- butter, melted
- 3 pkg
- cream cheese, softened
- 1 c
- 1 Tbsp
- vanilla extract
- 2 c
- heavy cream
- 1/2 lb
- chocolate nougat candy bar, snack size
1Preheat oven to 325 degrees.
2In a food processor, grind cookies into fine crumbs.
3Add butter and process until well blended.
4Press into bottom and about 1 inch up sides of a 9-1/2-or 10-inch springform pan.
5In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes.
6Beat in eggs, one at a time.
7Beat in vanilla and 1 cup cream; beat 3 to 4 minutes.
8Fold in 1-1/2 cups cut-up chocolate nougat pieces.
9Turn into a crumb-lined pan.
10Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly.
11Let cool to room temperature.
12Sprinkle remaining candy pieces over top of cheesecake.
13Refrigerate at least 4 to 5 hours before serving.
14Run a knife around edge of pan to loosen cake and remove springform side of pan.
15Just before serving, drizzle fudge topping over cake.
16Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice.