heath bar cheesecake
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
prep time
25 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- CHOCOLATE VANILLA WAFER CRUST
- 1-1/4 cup vanilla wafer crumbs
- 1/3 cup powdered sugar
- 1/3 cup hershey's cocoa
- 1/4 cup (1/2 stick) melted butter
- FILLING
- 3 packages (8 oz.ea.) cream cheese, softened
- 1 cup sugar
- 3 - eggs
- 1 package (8 oz.) sour cream
- 1/2 teaspoon vanilla extract
- 1-1/3 cup (8 oz.pkg.) heath milk chocolate toffee bits, divided
How To Make heath bar cheesecake
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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. -
Step 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.
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Step 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.
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Step 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.
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Step 5Cover; refrigerate leftover cheesecake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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