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Candy Bar Cheesecake: A Slice of Sweet Nostalgia

I’ll never forget the day my grandmother, Nana Betty, unveiled her candy bar cheesecake at our annual family reunion. As a child, the sight of those familiar candy bars nestled in creamy cheesecake was pure magic. Each bite was a trip down memory lane, triggering childhood memories of trick-or-treating and sneaking sweets from the pantry. It wasn’t just a dessert; it was a love letter written in chocolate, caramel, and creamy cheese, a tradition I’m thrilled to share with you.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes (includes chilling)
Servings: 12
Yield: 1 cheesecake
Dietary Type: Not Gluten-Free

Ingredients

For the Crust:

¾ cup finely crushed shortbread cookies (about 12 cookies)
¼ cup finely crushed graham cracker crumbs
1 tablespoon butter, melted

For the Filling:

1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
½ cup half-and-half or ½ cup light cream
3 eggs
1-¼ cup sugar
1 teaspoon vanilla
3 (1 ½ ounce) chocolate-covered english toffee bars, coarsely chopped (such as Heath Bars)
1 (1 5/8 ounce) white chocolate baking bar, with crunchy chocolate cookie bits, coarsely chopped (such as Hershey’s Cookies ‘n’ Creme Bar)
⅓ cup malted milk balls, coarsely chopped (about 15, such as Whoppers)

Equipment Needed

9×1-inch tart pan with a removable bottom
Mixing bowl
Food processor or blender
Shallow baking pan
Measuring cups and spoons

Instructions

Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
Prepare the Crust: In a medium bowl, combine the finely crushed shortbread cookies, graham cracker crumbs, and melted butter. Stir thoroughly until the mixture is evenly moistened. The mixture may appear crumbly, which is perfectly fine.
Press the Crust: Press the crumb mixture firmly onto the bottom and up the sides of your 9×1-inch tart pan with the removable bottom. Ensure an even layer across the base and up the sides for a consistent crust.
Bake the Crust: Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden brown. This step helps the crust set and prevents it from becoming soggy later.
Cool the Crust: Remove the baked crust from the oven and allow it to cool completely. While the crust cools, you can begin preparing the filling.
Prepare the Filling: In a food processor or blender, combine the softened cream cheese, softened butter, half-and-half, eggs, sugar, and vanilla.
Blend the Filling: Cover the food processor or blender and blend or process the ingredients until the mixture is completely smooth and creamy. This ensures a lump-free and velvety cheesecake filling.
Chop the Candy: In a separate mixing bowl, stir together the coarsely chopped chocolate-covered english toffee bars, white chocolate baking bar with crunchy chocolate cookie bits, and malted milk balls. You can adjust the size of the candy pieces according to your preference, but coarser pieces will provide a nice textural contrast. If using bite sized candy bars for chopping, this step will be quicker.
Combine Candy and Filling: Add the chopped candy to the bowl with the cream cheese mixture. Stir gently to evenly distribute the candy throughout the filling. Be careful not to overmix, as this can deflate the filling.
Pour Filling into Crust: Pour the prepared filling into the cooled, crust-lined tart pan. Spread the filling evenly to ensure consistent baking.
Bake the Cheesecake: Place the tart pan in a shallow baking pan to catch any potential drips during baking. This helps prevent a messy oven. Bake for 30 minutes, or until the center of the cheesecake appears nearly set but still has a slight jiggle when gently shaken.
Cool and Chill: After baking, cool the cheesecake at room temperature for one hour. This allows the cheesecake to gradually set and prevents cracking. Then, cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This chilling period is essential for the cheesecake to fully set and develop its rich flavor.

Expert Tips & Tricks

Softening Cream Cheese: Ensure your cream cheese and butter are properly softened for a smooth filling. Leave them at room temperature for at least an hour before using, or microwave in short bursts (5-10 seconds) until softened but not melted.
Preventing Cracks: Avoid opening the oven door frequently during baking, as temperature fluctuations can cause cracks. Cooling the cheesecake gradually is also key to preventing cracks.
Water Bath: For an even more decadent and crack-free cheesecake, consider baking it in a water bath. Wrap the bottom of the tart pan in foil and place it in a larger pan filled with hot water. This creates a humid environment that helps the cheesecake bake evenly.
Candy Variations: Don’t be afraid to experiment with different candy bars! Snickers, Reese’s Peanut Butter Cups, or even caramel-filled chocolates would be delicious additions.
Crust Tip: If you do not have shortbread cookies, you can substitute vanilla wafers or use all graham cracker crumbs.

Serving & Storage Suggestions

To serve, carefully remove the cheesecake from the tart pan by gently lifting the bottom. Cut into slices and serve chilled. You can garnish with extra chopped candy bars or a drizzle of chocolate sauce for an extra touch of indulgence.

Leftover cheesecake should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	274.5 kcal	N/A
Calories from Fat	154 g	56%
Total Fat	17.2 g	26%
Saturated Fat	9.8 g	48%
Cholesterol	87.2 mg	29%
Sodium	159.2 mg	6%
Total Carbohydrate	27.5 g	9%
Dietary Fiber	0.2 g	0%
Sugars	25.9 g	103%
Protein	3.7 g	7%

Variations & Substitutions

Gluten-Free Crust: Use gluten-free shortbread cookies and graham crackers for a gluten-free version. You may need to add a bit more melted butter to help the crust hold together.
Different Candy Bars: Swap out the suggested candy bars for your favorites! Consider using peanut butter cups, caramel bars, or even chopped cookies.
Chocolate Crust: Substitute some of the shortbread cookies with chocolate cookies for a chocolatey crust.
Extract Flavors: Add other extracts for variation such as almond extract for a nutty flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a regular pie pan instead of a tart pan?
A: While a tart pan with a removable bottom is ideal for easy removal, you can use a regular pie pan. Just be sure to grease the pan well before pressing in the crust.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, this cheesecake is best made a day in advance to allow it to fully chill and set.

Q: My cheesecake cracked. What did I do wrong?
A: Cracking can be caused by temperature fluctuations or overbaking. Try baking it in a water bath next time and avoid opening the oven door frequently.

Q: Can I freeze this cheesecake?
A: Yes, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.

Q: Can I use a store-bought graham cracker crust?
A: Yes, you can substitute a store-bought graham cracker crust to save time. Just make sure it’s a 9-inch crust.

Final Thoughts

I hope this candy bar cheesecake brings as much joy to your table as it has to mine. It’s a delightful combination of creamy, crunchy, and chocolaty goodness that’s sure to please everyone. Gather your ingredients, preheat your oven, and get ready to create a sweet masterpiece. And don’t forget to share your creations and feedback – I’d love to see your candy bar cheesecake variations! Serve with a scoop of vanilla ice cream or a rich cup of coffee for the ultimate indulgence. Happy baking!

Candy Bar Cheese Cake Recipe