I had this at a friend’s house, and it was divine. I almost didn’t ask for the recipe because this could be the downfall of my careful eating plan. But if you have a special occasion coming up and a cheesecake is in order, you can’t go wrong with this decadent version.
Candy Bar Cheesecake
2 cups chocolate cookie crumbs
1/2 cup butter, melted
3 packages cream cheese (8 ounces each), softened
1 cup sugar
3 Tablespoons flour
2 teaspoons vanilla
1 teaspoon cinnamon
3 eggs
1/4 cup milk
3 candy bars, cut into small chunks, about 1/4” – 1/2” (Snickers candy bars work well)
Preheat oven to 375 degrees.
Crust: Combine the cookie crumbs and butter. Press into the bottom of a 9-inch spring form pan. Place springform pan on a jelly roll pan and bake for six minutes. Remove from oven and cool.
Cheesecake: Combine cream cheese, sugar, flour, vanilla and cinnamon in a mixing bowl. Beat with an electric mixer until fluffy. Add the eggs, one at a time, and the milk. Beat on low speed until combined. Fold in the candy bar chunks with a spatula.
Pour the batter into the crust-lined pan and bake for 35 to 40 minutes or until the center is set. Cool for 15 minutes.
With a knife, loosen the crust from the sides of the pan. Cool for 30 more minutes. Remove the sides of the spring form pan, then cool completely.
Note: A spring form pan is one that has a clasp on the side to allow the sides of the pan to come loose. Spring form pans are widely available at kitchen supply stores. If you don’t have one, you can use a nine-inch cake pan lined with lightly greased parchment paper.