Candy Bar Cheesecake
If you’re on the hunt for a dessert that combines the creamy richness of cheesecake with the indulgent sweetness of your favorite candy bars, look no further than this Candy Bar Cheesecake. This decadent dessert is perfect for any occasion, whether it’s a family gathering, a birthday party, or just a cozy night in. With a luscious filling made from cream cheese, sugar, and melted milk chocolate, and the delightful crunch of candy bar pieces, this cheesecake is sure to become a new favorite. Let’s dive in and discover how to create this masterpiece in your own kitchen!
Why This Recipe Works
This Candy Bar Cheesecake recipe is designed to deliver a smooth, creamy texture with a rich flavor that will satisfy any sweet tooth. The combination of cream cheese and sour cream creates a luscious filling that is both tangy and sweet. By incorporating melted milk chocolate, we add a depth of flavor that perfectly complements the candy bars you choose to mix in. The key to achieving the ideal cheesecake texture lies in using room temperature ingredients, which ensures a smooth batter without lumps. Plus, the added candy bars offer a delightful crunch and bursts of flavor throughout each slice.
What Goes In
- 2 (8-ounce) packages cream cheese, at room temperature
- ¾ cup sugar
- 3 eggs, at room temperature
- ½ cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 4 ounces chopped milk chocolate, melted
- Your choice of candy bars, chopped (such as Snickers, Twix, or Kit Kat)
Equipment Breakdown
- Springform pan – perfect for cheesecakes as it allows for easy removal.
- Electric mixer – helps achieve a smooth and creamy batter.
- Baking dish – for the water bath to prevent cracks in the cheesecake.
- Mixing bowls – for combining ingredients.
- Rubber spatula – great for folding in the candy bar pieces.
Candy Bar Cheesecake: From Prep to Plate
Step 1: Prepare Your Springform Pan
Begin by preheating your oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan. To prevent the cheesecake from sticking, you can also line the bottom with parchment paper.
Step 2: Create the Cheesecake Batter
In a large mixing bowl, combine the cream cheese and sugar. Using an electric mixer, beat on medium speed until smooth and creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
Step 3: Add Eggs and Other Ingredients
Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, vanilla extract, and melted milk chocolate. Continue mixing until everything is well combined and the batter is smooth.
Step 4: Fold in Candy Bars
Gently fold in your chopped candy bars using a rubber spatula. This will ensure that you get pockets of candy goodness throughout the cheesecake.
Step 5: Prepare the Water Bath
To prevent cracking, place your springform pan inside a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the springform pan. This water bath will create a gentle cooking environment for the cheesecake.
Step 6: Bake the Cheesecake
Carefully transfer the baking dish to the preheated oven. Bake for approximately 50-60 minutes, or until the edges are set and the center has a slight jiggle. The cheesecake will continue to firm up as it cools.
Step 7: Cooling Time
Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour. This gradual cooling process helps to prevent cracks. After that, remove it from the water bath and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Step 8: Serve and Enjoy
Once the cheesecake is completely chilled, carefully remove it from the springform pan. Slice into wedges and serve plain, or top with additional chocolate drizzle or whipped cream for an extra indulgent touch.
Warm & Cool Weather Spins
- In the warmer months, serve your cheesecake with fresh berries for a refreshing contrast.
- In colder weather, consider adding a drizzle of caramel sauce for a cozy, sweet touch.
- For a richer flavor, you can use dark chocolate instead of milk chocolate.
- Experiment with seasonal candy bars that fit the occasion, such as peppermint bark during the holidays.
Mistakes That Ruin Candy Bar Cheesecake
- Using cold ingredients: Always ensure your cream cheese, eggs, and sour cream are at room temperature to avoid lumps.
- Not using a water bath: Skipping this step can lead to cracks in the cheesecake. The water bath keeps the temperature even.
- Overmixing the batter: This can introduce too much air, leading to cracks. Mix just until combined.
- Baking at too high a temperature: Always stick to the recommended temperature to ensure even baking.
Cooling, Storing & Rewarming
After the cheesecake has cooled completely, it can be stored in the refrigerator for up to 5 days. To keep it fresh, cover it with plastic wrap or store it in an airtight container. If you need to rewarm it, slice individual pieces and microwave them for about 10-15 seconds. This will soften the cheesecake slightly without compromising its texture.
Candy Bar Cheesecake FAQs
Can I use a different type of chocolate?
Absolutely! Dark chocolate or white chocolate can be great alternatives depending on your personal preference. Just remember that the flavor will change slightly based on the chocolate you choose.
How do I know when the cheesecake is done baking?
The edges should be set, while the center should still have a slight jiggle. It will firm up as it cools. Be careful not to overbake, as this can lead to cracks.
Can I freeze Candy Bar Cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw it in the refrigerator before serving.
What candy bars work best in this cheesecake?
Popular choices include Snickers, Twix, Milky Way, and Kit Kat. You can also get creative and mix in your favorite candies for a personalized touch!
Ready, Set, Cook
Now that you have all the knowledge you need to create this stunning Candy Bar Cheesecake, it’s time to gather your ingredients and get started! Whether you’re making it for a special occasion or simply because you deserve a treat, this cheesecake promises to impress. The creamy richness paired with delightful candy bar chunks makes for a dessert that’s truly unforgettable. Enjoy every delicious bite!
Candy Bar Cheesecake
Ingredients
Equipment
Method
- Begin by preheating your oven to 325°F (163°C). Lightly grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
- In a large mixing bowl, combine the cream cheese and sugar. Using an electric mixer, beat on medium speed until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream, vanilla extract, and melted milk chocolate.
- Gently fold in your chopped candy bars using a rubber spatula.
- Place your springform pan inside a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the springform pan.
- Carefully transfer the baking dish to the preheated oven. Bake for approximately 50-60 minutes, until the edges are set and the center has a slight jiggle.
- Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour.
- After cooling, remove from the water bath and let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
- Once chilled, carefully remove from the springform pan, slice into wedges, and serve plain or with additional chocolate drizzle or whipped cream.
Notes
- Ensure all ingredients are at room temperature for a smooth batter.
- Use a water bath to prevent cracks in the cheesecake.
- Store leftovers in the refrigerator for up to 5 days.
