heath bar cheesecake

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

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

★★★★★ 1 Review
serves 12
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For heath bar cheesecake

  • 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

How To Make heath bar cheesecake

  • 1
    CHOCOLATE 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.
  • 2
    FILLING: 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.
  • 3
    Pour 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.
  • 4
    Bake 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.
  • 5
    Cover; refrigerate leftover cheesecake.
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