This recipe appears in:Cakespy: Fun-Size Candy Studded Cheesecake
A rich and creamy cheesecake gets a chocolatey upgrade from coarsely chopped candy in a variety of your choosing. Lucky enough to have extra Snickers bars? Go for it, or make it a mix--mine included a melange of Nestle favorites, including about 15 assorted mini Nestle Crunch, Baby Ruth, and Butterfinger bars.
- For the crust:
- 2 1/2 cups graham cracker crumbs (about 40 squares, crumbled)
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, melted
- For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups sugar
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- As many Fun-size candy bars as you'd like, cut into quarters
- Whipped cream, for topping (optional)
Preheat oven to 350°F.
In a small bowl, combine the cracker crumbs, sugar, and cinnamon; stir in butter. Press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
Bake the crust for about 5 minutes. Remove from oven, and cool on a wire rack (do not remove from pan). Reduce oven heat to 325°F.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low just until combined.
Fold the quartered candy bars into cream cheese mixture. Pour over crust. Important: Depending on how much candy you've added, you may not want to use all of the batter because the volume has been increased. Be sure to leave one inch unfilled in the pan, to leave some room for the cheesecake to rise a bit. Bake any extra batter in cupcake liners for decadent little bites. If desired, sprinkle candy on top, too.
Bake for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer, still in pan. Refrigerate until completely cooled, several hours or overnight.
When ready to serve, remove the sides of the pan. To slice, use unflavored dental floss pulled taut.