HEATH BAR CHEESECAKE

Ellen Bales

By
@Starwriter

This recipe is a sort of combination of two recipes I found on the Heath website. I mixed and matched and came up with this deliciously rich cheesecake!
10-02-14

Rating:
★★★★★ 1 vote
Comments:
Serves:
12
Prep:
25 Min
Cook:
1 Hr
Method:
Bake

Ingredients

CHOCOLATE VANILLA WAFER CRUST

1-1/4 c
vanilla wafer crumbs
1/3 c
powdered sugar
1/3 c
hershey's cocoa
1/4 c
(1/2 stick) melted butter

FILLING

3 pkg
(8 oz.ea.) cream cheese, softened
1 c
sugar
3
eggs
1 pkg
(8 oz.) sour cream
1/2 tsp
vanilla extract
1-1/3 c
(8 oz.pkg.) heath milk chocolate toffee bits, divided

Step-By-Step

1CHOCOLATE VANILLA WAFER CRUST:
Combine vanilla wafer crumbs, powdered sugar and Hershey's cocoa in bowl; stir ini melted butter. Press mixture firmly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 8 minutes; cool slightly.
2FILLING:
Beat cream cheese and sugar in a large bowl on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
3Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
4Bake in a preheated 350º oven for 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.
5Cover; refrigerate leftover cheesecake.

About this Recipe

Course/Dish: Cakes, Pies, Puddings
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom